Name: Lemon Cream Cheese Dump Cake
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 box yellow or lemon cake mix; ½ cup melted butter; 1–1½ cans lemon pie filling; 8 oz cream cheese, softened; ¼ cup sugar; 1 egg; 1 tsp vanilla extract; Zest of 1 lemon

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Short description

I’m excited to share my take on this Lemon Cream Cheese Dump Cake—no fancy techniques, just layers of buttery cake mix, bright lemon pie filling, silky cream cheese, and crisp crumble topping. It’s bakery-level indulgence with zero stress.

Lemon Cream Cheese Dump Cake

Why You’ll Love This Recipe

I love how simple this comes together—no mixer required unless I want an extra-silky cream cheese layer. The contrast between the rich shortbread-style base, the zippy lemon filling, and the creamy cheesecake layer is irresistible. Plus, that golden crumble on top adds such great texture. It’s a dessert that looks and tastes gourmet, but is totally doable any night of the week.

Ingredients

(H ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box yellow or lemon cake mix
½ cup melted butter
1–1½ cans lemon pie filling
8 oz cream cheese, softened
¼ cup sugar
1 egg
1 tsp vanilla extract
Zest of 1 lemon

Directions

Preheat oven to 350°F (175°C).
Mix cake mix with melted butter until combined; press half of it into a 9×13 baking dish for the base.
Spread the lemon pie filling evenly over the base. I use about 1½ cans for a gooey center—just enough to hold the layers, not overpower.
Beat together the softened cream cheese, sugar, egg, vanilla, and lemon zest until smooth. Use a hand mixer or whisk until silky, then spread over the filling.
Crumble the remaining cake mix mixture over the cream cheese layer for a crisp topping.
Bake 35–40 minutes, until the topping is golden and the filling is set (no jiggle).
Let cool for at least 45 minutes before slicing—this helps it hold its shape.

Servings and timing

Serves: 9–12 squares.
Prep time: 10 minutes
Bake time: 35–40 minutes
Resting time: 45 minutes before serving

Variations

Lemon punch: Swap in blueberry or strawberry pie filling for a fruity twist.
Extra citrus: Use a lemon cake mix for a bigger zing.
Nutty crunch: Add chopped pecans or almonds to the crumble topping.
Gluten-free: Try a gluten-free lemon cake mix—texture holds up well.
Mini servings: Bake in 8×8 pans for smaller, thicker portions.

Storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm individual squares in the oven (or toaster oven) for about 5–10 minutes. For longer storage, I freeze wrapped squares in parchment and foil. They defrost overnight, and I reheat them for about 10 minutes in the oven.

FAQs

What cake mix should I use—yellow or lemon?

I love yellow cake mix when I want the lemon filling to shine. But if I crave a strong citrus punch, lemon cake mix brings that vibrant lemon flavor upfront. Both are delicious—it just depends how bold I want to be.

Can I skip the cream cheese layer?

I tried skipping it once—never again! The cream cheese adds essential creamy texture and tang. Without it, the dessert feels flat.

Can I use fresh lemon curd instead of pie filling?

I prefer pie filling because it gives the right texture and sweetness. Lemon curd is looser and more tart—it might make the dessert feel soggy or unbalanced unless adjusted.

What bakeware works best?

I’ve tried metal, glass, and ceramic pans. Ceramic 9×13 gives the best results: even baking and neat slices. Metal gives crispier edges, while glass can stay soft in the middle.

How do I know it’s done baking?

I look for a golden crumble and a filling that doesn’t jiggle in the center. If the middle still moves a lot, I bake a few minutes longer. Cooling for at least 45 minutes also ensures clean slices.

Conclusion

I love how this Lemon Cream Cheese Dump Cake delivers layered flavors and textures with minimal effort. It’s a perfect dessert for casual get-togethers or when I want something special but easy. Try it once, and I bet you’ll be sharing it on repeat too.