Name: The Best Lemon Cream Cheese Dump Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box yellow cake mix (or lemon cake mix for extra lemon flavor); 3/4 cup unsalted butter, melted; 3/4 cup granulated sugar; 1.5 to 2 cans (21 oz total) lemon pie filling; 12 oz cream cheese, softened; 1 egg; 1 teaspoon vanilla extract; Zest of 1 lemon; Optional: Powdered sugar for dusting

Jump to Recipe· 4.1 from 13 reviews

I absolutely adore sharing this delightful treat that always wins me over—The Best Lemon Cream Cheese Dump Cake Recipe. This dessert perfectly balances tangy lemon, creamy cheese, and buttery cake crumbs in a way that feels both indulgent and comforting. Whenever I make it, the flavors come together so beautifully, and the simplicity of the process makes it a fail-proof favorite to whip up for family or friends.

Why You’ll Love This The Best Lemon Cream Cheese Dump Cake Recipe

What makes this dessert truly special to me is the interplay of textures and flavors. The bright lemon pie filling offers zingy freshness that cuts through the rich, velvety cream cheese layer below, while the crumbly cake topping provides just the right amount of buttery crunch. Every bite feels like a perfectly balanced flavor journey, which is why I keep coming back to it whenever I’m craving something sweet yet light.

Besides the incredible taste, I love how incredibly simple this recipe is to prepare. It’s the essence of comfort food without the fuss—just layer, dump, and bake! It feels like a secret weapon for those moments when you want to impress guests or enjoy a cozy night treat. Whether it’s a holiday celebration, a weeknight dessert, or a last-minute get-together, this dump cake stands out because it delivers wow-worthy results with very little effort on my part.

Ingredients You’ll Need

The image shows seven white bowls and dishes arranged on a white marbled surface, each containing a different baking ingredient. Starting from the top left, a small bowl holds bright yellow lemon wedges with a juicy texture. Next to it are two whole lemons with a shiny, dimpled yellow skin resting directly on the surface. To the right, a speckled small bowl holds a smooth white egg. Below, a larger speckled bowl contains creamy, pale yellow softened butter with visible smooth swirls. To the left, a medium white bowl has melted butter showing a glossy light yellow color with some patches of white. Below, a white bowl filled with smooth, light yellow cream cheese or softened butter forms soft peaks. Finally, a white bowl on the bottom right is filled with fine white powdered sugar layered evenly. The arrangement is clean and bright, with the contrasting shades of yellow and white standing out sharply against the marbled background. photo taken with an iphone --ar 4:5 --v 7

The magic of this cake comes from straightforward, easy-to-find ingredients that each play a crucial role in building layers of flavor and texture. From the buttery cake mix to the tangy lemon filling and creamy cheese, every component works seamlessly together.

Yellow cake mix (or lemon cake mix for extra lemon flavor): This forms the crumbly base and topping, providing a tender cake texture and a buttery flavor foundation.
Unsalted butter, melted (3/4 cup): Adds richness and helps create the delightful crumbly topping that bakes golden and crisp.
Lemon pie filling (1.5 to 2 cans, 21 oz each): Brings that bright, citrusy punch which is the heart of the cake’s lemony goodness.
Cream cheese, softened (12 oz): Gives the cake a luscious, creamy middle layer that contrasts perfectly with the tart lemon filling.
Granulated sugar (3/4 cup): Sweetens the cream cheese mixture for balanced richness.
Vanilla extract (1 teaspoon): Enhances the overall flavor profile with warm, aromatic notes.
Egg (1): Binds the cream cheese filling and adds a smooth texture.
Lemon zest (zest of 1 lemon): Intensifies the lemon flavor and adds a fresh, fragrant brightness.
Optional powdered sugar: A light dusting at the end adds an elegant touch and extra sweetness.

Directions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. Greasing the pan well will help ensure the cake comes out cleanly without sticking to the edges.

Step 2: In a large bowl, combine the yellow cake mix with the melted butter, stirring until the mixture becomes crumbly. Then spread about half of this mixture evenly across the bottom of the prepared baking dish and press down lightly to form a firm base layer.

Step 3: Open your lemon pie filling and spread 1.5 to 2 cans evenly over the cake mix base, ensuring every corner gets coated with that juicy, lemony goodness.

Step 4: In a separate bowl, beat the softened cream cheese, granulated sugar, egg, vanilla extract, and lemon zest together until the mixture is smooth and creamy. Gently spoon or spread this luscious layer over the lemon pie filling.

Step 5: Sprinkle the remaining cake mix mixture over the cream cheese layer. It’s okay if it doesn’t fully cover the filling—the rustic crumbly topping adds delightful texture and a homey appearance.

Step 6: Place your assembled cake in the preheated oven and bake for 35 to 40 minutes. You’re looking for the top to turn a mouthwatering golden brown and develop a slightly crispy crust. The cream cheese layer should feel set and no longer jiggly when done.

Step 7: Remove the cake from the oven and allow it to cool for at least 45 minutes before slicing. This resting time lets the layers firm up for clean slices. Before serving, I sometimes dust it lightly with powdered sugar or serve with a scoop of vanilla ice cream for an extra-special touch.

Servings and Timing

This recipe comfortably serves 12 generous slices, perfect for sharing with a crowd or saving some for leftovers. Prep takes about 10 to 15 minutes, making it a quick dessert option even on busy days. Baking requires 35 to 40 minutes, and cooling time is an essential 45 minutes to ensure the cake sets properly. All told, you’re looking at around 55 minutes from start to finish, which I find ideal for an impressive, home-baked treat.

How to Serve This The Best Lemon Cream Cheese Dump Cake Recipe

This image shows a close-up of a dessert baked in a metal tray with a crumbly top layer in golden brown with some darker spots, soft and slightly bumpy in texture. Below this top crust is a thick, bright yellow, smooth and shiny layer that looks creamy and rich. Under the yellow layer is a white layer with a fluffy and soft texture, slightly hidden by the yellow layer above it. The bottom layer is a thin, pale crust that holds all the layers together in the metal tray. The tray sits on a white marbled surface with scattered crumbs around it. photo taken with an iphone --ar 4:5 --v 7

I love how versatile serving this cake can be. Warm from the oven, it offers a cozy dessert experience that pairs beautifully with a simple scoop of vanilla bean ice cream or a dollop of whipped cream. If you prefer, serving it at room temperature lets the flavors mellow, perfect for casual family dinners or afternoon teas. I often garnish with a sprinkle of powdered sugar or fresh lemon zest for a burst of color and elegance.

This cake pairs wonderfully with beverages like a crisp glass of Riesling or a refreshing iced tea with lemon. For a brunch or light lunch dessert, I might serve it alongside fresh berries or a citrus salad to complement the cake’s tangy flavor. It’s an excellent choice for birthdays, potlucks, or just because I want to treat myself after a long day.

Portion-wise, the cake slices nicely into 12 pieces. The rustic crumble topping and rich cream cheese layer make each slice feel indulgent without being overwhelming. I recommend serving on simple plates to let the cake’s colors shine and making sure everyone gets a bit of each layer in every bite.

Variations

I’ve played around with a few twists on this cake over time to keep it exciting. For a gluten-free option, I swap the cake mix with a gluten-free yellow cake mix—it still bakes up deliciously crisp on top and tender inside. If you want to make this vegan, I’ve had success using vegan cream cheese, a plant-based egg replacement, and dairy-free butter, which works surprisingly well for a dairy-free dessert.

Flavor-wise, substituting the lemon pie filling for other fruit fillings like cherry, blueberry, or pineapple changes the whole vibe of the cake. Sometimes I’ll add a teaspoon of almond extract to the cream cheese layer for a warm unexpected twist. Another variation I enjoy is using lemon cake mix instead of yellow for an extra boost of lemony flavor in every bite.

If you’re short on time, you can bake individual portions in ramekins for a quicker cooking time and perfectly portioned servings. Alternatively, I’ve even tried this as layered bars—just bake, chill, and cut into squares. Each method offers a slightly different experience but keeps all the delicious flavors intact.

Storage and Reheating

Storing Leftovers

After enjoying your delicious cake, I always store any leftovers in an airtight container or tightly wrapped with plastic wrap to keep it moist and flavorful. Kept in the refrigerator, it stays fresh and tasty for up to 3 to 4 days. I find that chilling the cake actually helps the layers meld together beautifully, making leftovers even better than the first day.

Freezing

This cake freezes well if you want to prepare it ahead of time or save some slices for later indulgence. I recommend wrapping individual portions tightly in plastic wrap followed by a layer of aluminum foil or placing them in airtight freezer bags. Label and freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight for best results.

Reheating

To enjoy reheated leftovers, I gently warm a slice in the microwave for about 20 to 30 seconds to bring back that soft, gooey texture without drying it out. Alternatively, reheating in a low oven (300°F/150°C) covered loosely with foil for 10 to 15 minutes works well to revive the crisp topping. Avoid overheating as it can cause the cream cheese layer to become grainy or the crumb topping to burn.

FAQs

Can I use lemon cake mix instead of yellow cake mix?

Absolutely! Using lemon cake mix will enhance the lemon flavor even more, making your dump cake extra zesty. I recommend lemon cake mix if you’re a big lemon lover, but the yellow cake mix works beautifully if you prefer a more balanced taste.

Do I need to let the cake cool before serving?

Yes, letting the cake cool for at least 45 minutes is important. This allows the creamy layer to set properly, making it easier to slice and helping the flavors to meld. While you can serve it warm, it’s best enjoyed after cooling.

Can I make this dessert ahead of time?

Definitely! You can prepare the cake up to a day ahead and refrigerate it after cooling. It actually tastes better the next day as the flavors deepen. Just bring it to room temperature or warm gently before serving.

Is there a way to make this cake less sweet?

Yes, if you prefer a less sweet dessert, you can reduce the granulated sugar in the cream cheese layer by a couple of tablespoons or choose a cake mix labeled “less sugar.” Using lemon pie filling that’s less sugary or homemade lemon curd can also help control overall sweetness.

Can I add nuts or other toppings to this cake?

For sure! Sprinkling chopped pecans or sliced almonds on top before baking adds a lovely crunch and nutty flavor. Some friends also like to add coconut flakes or a streusel topping variation for extra texture. I encourage you to experiment with your favorite add-ins!

Conclusion

I’m so excited for you to try The Best Lemon Cream Cheese Dump Cake Recipe because it’s truly one of those desserts that feels special but couldn’t be easier to make. I know once you taste its bright lemon flavor, velvety cream cheese layer, and buttery crumb topping, it’ll become a trusted favorite in your recipe collection just like it is in mine. Enjoy the process as much as the delicious results—you really can’t go wrong with this one!