Lemon Cream Cheese Dump Cake

Description:

I used to avoid making lemon desserts because they never turned out right until I found this gem. This Lemon Cream Cheese Dump Cake is how my neighbor makes it, and hers always looks bakery-perfect. With just a handful of simple ingredients, you get a buttery golden topping, a creamy cheesecake layer, and a bright lemon filling that's impossible to resist. It's the perfect dessert for potlucks, family dinners, holidays, or whenever you're craving something sweet and refreshing.

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Lemon Cream Cheese Dump Cake Recipe

Ingredients

1 box (15.25 oz) lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup unsalted butter, melted
Powdered sugar, for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread the lemon pie filling evenly across the bottom of the dish.
In a medium bowl, beat the softened cream cheese, sugar, and vanilla until smooth.
Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread.
Sprinkle the dry lemon cake mix evenly over the top. Do not stir.
Drizzle the melted butter over the cake mix, covering as much of the surface as possible.
Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Let cool for 15–20 minutes before serving.
Dust with powdered sugar if desired.

Tips

Make sure the cream cheese is softened for a smooth filling.
Don't mix the cake mix into the filling—the layers create the signature dump cake texture.
For extra lemon flavor, add 1 teaspoon of fresh lemon zest.

Variations

Add fresh blueberries for a Lemon Blueberry Dump Cake.
Sprinkle chopped pecans on top before baking.
Serve with vanilla ice cream or whipped cream.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 20 seconds.

Frequently Asked Questions

Can I use homemade lemon curd instead of pie filling?
Yes! Homemade lemon curd works wonderfully and adds a richer citrus flavor.

Can I freeze this cake?
Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Can I use another cake mix?
Absolutely. Yellow or white cake mix also tastes delicious with the lemon filling.

Do I have to refrigerate leftovers?
Yes, because of the cream cheese layer.

Nutrition (Per Serving)

Calories: 360
Carbohydrates: 49g
Fat: 17g
Protein: 4g
Sugar: 31g