Lemon Cream Cheese Dump Cake

Soft, tangy lemon filling bubbling up through a buttery cake mix topping, with little pockets of cream cheese tucked in. This lemon cream cheese dump cake is the kind of dessert you can throw together fast, bake while dinner’s finishing up, and scoop out warm when everyone’s ready for something sweet.

It’s bright. It’s creamy. And it has that golden, crumbly top that makes dump cakes so satisfying.

If you love desserts that feel like you “worked hard” without actually working hard, this one’s for you. The oven does the heavy lifting. You just layer, bake, and let the lemony smell take over your kitchen.

And yes—this is the one you bring when you need a dependable dessert for potlucks, family get-togethers, bake sales, or the “I forgot I said I’d bring something” moments.

YOU WILL LOVE THIS LEMON CREAM CHEESE DUMP CAKE

EASY TO ASSEMBLE: No mixing bowls, no stand mixer, no complicated steps. You’re building layers right in the baking dish.

BRIGHT, FRESH FLAVOR: Lemon pie filling plus a little zest makes the whole pan taste sunny, not heavy.

CREAMY POCKETS THROUGHOUT: Cream cheese turns into soft, tangy bites that balance the sweet topping.

GOLDEN BUTTERY TOP: When the butter hits the cake mix, it bakes into a crisp, crumbly layer that’s perfect with ice cream.

GREAT FOR MAKING AHEAD: It stores well, reheats like a dream, and still tastes great the next day.

WHAT IS LEMON CREAM CHEESE DUMP CAKE?

A dump cake is exactly what it sounds like. You “dump” the ingredients into a baking dish in layers, then bake. No stirring required.

This lemon version starts with a thick lemon pie filling on the bottom. Over that, you add pieces of cream cheese so you get little tangy pockets once it bakes. Then you sprinkle dry lemon cake mix across the top and finish with butter.

As it bakes, the filling bubbles up around the edges, the butter melts down into the cake mix, and the top turns golden with crisp bits and tender bits all in one scoop.

The best part is the texture contrast. You get warm, silky lemon on the bottom. Creamy cream cheese in the middle. And a buttery crumble-like topping on top.

LEMON CREAM CHEESE DUMP CAKE INGREDIENTS

This recipe keeps things simple, but each ingredient has a job. The filling brings the lemon punch. The cream cheese gives you that tangy, cheesecake-style feel. The cake mix makes the topping. The butter makes it bake up rich and crisp.

You’ll need:

• 2 (21-ounce) cans lemon pie filling

• 1 tablespoon fresh lemon zest

• 1 tablespoon fresh lemon juice

• 8 ounces cream cheese, cold, cut into ½-inch cubes

• ¼ cup granulated sugar

• 1 (15.25-ounce) box lemon cake mix

• 1 cup (2 sticks / 226 g) unsalted butter, cold, sliced into thin pats

• ⅛ teaspoon fine salt (skip if using salted butter)

Optional for serving (not required, but so good):

• Vanilla ice cream

• Sweetened whipped cream

• Fresh berries (blueberries or raspberries are especially good)

WHY I ADD A LITTLE SUGAR TO THE CREAM CHEESE

Cream cheese is tangy by nature. That’s what makes it so good here. A small amount of sugar takes off the sharp edge without making the cake overly sweet.

If you want it more cheesecake-like, you can bump the sugar to ⅓ cup. If you want it extra tangy, use only 2 tablespoons.

OUR RECIPE DEVELOPER SAYS
Cut the cream cheese while it’s cold. It keeps the cubes from smearing and helps you get those creamy pockets instead of one big melted layer.

INGREDIENT SUBSTITUTIONS AND ADDITIONS

Dump cakes are forgiving, which is one reason they’re such a favorite. You can tweak this one without ruining the pan.

CAKE MIX: Lemon cake mix gives the best flavor, but yellow cake mix works if that’s what you have. White cake mix is also fine. If you use yellow or white cake mix, keep the lemon zest in the filling so you don’t lose that bright taste.

LEMON PIE FILLING: Use canned lemon pie filling for the easiest version. If you can only find lemon “fruit filling,” that works too. Just make sure it’s thick and spoonable, not syrupy.

CREAM CHEESE: Full-fat cream cheese bakes up the creamiest. Reduced-fat works, but the pockets won’t be quite as rich. Avoid fat-free if you can—texture tends to be a little odd once baked.

BUTTER: Cold butter sliced into thin pats is the classic dump cake move. Melted butter can work, but it’s harder to cover the cake mix evenly and you’re more likely to get dry powdery spots.

EXTRA LEMON FLAVOR: Add ½ teaspoon lemon extract if you want a stronger lemon hit. A little goes a long way.

ADD FRUIT: Blueberries, raspberries, or sliced strawberries can be scattered over the lemon filling (about 1 to 1½ cups). The berries soften and bleed slightly into the lemon, and it’s gorgeous.

MAKE IT A LITTLE CRUNCHY: Sprinkle ½ cup sliced almonds over the cake mix before adding butter. It adds crunch and looks pretty on top.

HOW TO MAKE LEMON CREAM CHEESE DUMP CAKE

This is a true “layer it and bake it” dessert. The only thing you’re paying attention to is even coverage—spread the filling, distribute the cream cheese, then make sure butter covers as much of the cake mix as possible.

STEP ONE: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.

STEP TWO: Spoon 2 (21-ounce) cans of lemon pie filling into the bottom of the dish. Spread it into an even layer. Stir in 1 tablespoon lemon zest and 1 tablespoon lemon juice.

PRO TIP:
Spreading the filling evenly helps the cake bake evenly. If the filling is piled up in the center, the edges can get too crisp before the middle is set.

STEP THREE: In a small bowl, toss the 8 ounces of cream cheese cubes with ¼ cup granulated sugar. Scatter the sweetened cubes evenly over the lemon filling.

OUR RECIPE DEVELOPER SAYS
Don’t press the cream cheese down into the filling. Let it sit where it lands. It’ll sink and soften as it bakes, and you’ll get those creamy pockets throughout.

STEP FOUR: Sprinkle the dry lemon cake mix evenly over the top. Don’t stir. Use a spoon or your hand to gently level the cake mix so it covers the entire surface.

STEP FIVE: If you’re using unsalted butter, sprinkle ⅛ teaspoon fine salt across the top of the cake mix. This tiny pinch makes the lemon taste brighter and keeps the topping from tasting flat.

STEP SIX: Lay the cold butter pats across the top of the cake mix, covering as much of the surface area as you can. Overlap slightly if you need to.

PRO TIP:
Slice the butter thin—about ⅛-inch to ¼-inch thick. The thinner the pats, the easier it is to cover the cake mix and avoid dry patches.

STEP SEVEN: Bake for 45 to 55 minutes, until the top is golden and the lemon filling is bubbling around the edges. The center should look set, not wet.

STEP EIGHT: Let the cake rest for 15 minutes before scooping. This gives the filling time to settle so you get neat scoops instead of a runny puddle.

WHAT TO LOOK FOR WHEN IT’S DONE

The edges will be bubbling. That’s a good sign. Lemon filling should look thick and glossy, not watery.

The top should be mostly golden, with a few lighter spots. Those lighter spots are usually the tender, buttery areas, and they’re delicious.

If you see dry cake mix in the center after baking, don’t panic. It happens when the butter didn’t reach that spot. You can fix it by drizzling 2 to 3 tablespoons melted butter over the dry area and baking for 8 to 10 minutes more.

TROUBLESHOOTING THIS DUMP CAKE

Dry powdery topping: Butter coverage was uneven. Next time, slice thinner pats and place them closer together. If it happens after baking, drizzle melted butter on the dry spot and return to the oven briefly.

Too runny in the middle: The cake needed more time. Bake 5 to 10 minutes longer, then rest at least 15 minutes before serving.

Too brown on top: Your oven may run hot, or the butter pats were very thin. If the top is browning too quickly, loosely tent with foil for the last 10 to 15 minutes.

Cream cheese disappeared: The cubes were too small, or the cream cheese was too soft before baking. Keep it cold and cut into clear cubes.

HOW TO SERVE LEMON CREAM CHEESE DUMP CAKE

This cake is best served warm. Not piping hot. Warm.

Scoop it into bowls while the lemon filling is still soft and the top is still crisp. Add a big scoop of vanilla ice cream and let it melt into the cracks. That creamy vanilla with tangy lemon is such a good match.

Whipped cream is also a great topping if you want something lighter. A handful of berries makes it feel extra fresh, especially if you’re serving it in spring or summer.

If you’re bringing it to a party, you can bake it, cool it, and transport it right in the pan. Rewarm it at the host’s house for 10 to 15 minutes at 300°F if you want it served warm.

HOW TO STORE LEMON DUMP CAKE

One of the best things about dump cake is how well it keeps. The flavors settle and blend overnight, and the leftovers are still a treat.

MAKE AHEAD: You can assemble the layers in the pan, cover tightly, and refrigerate for up to 12 hours before baking. For the best topping texture, add the butter pats right before baking so the butter stays cold.

IN THE FRIDGE: Let the cake cool to room temperature. Cover the baking dish tightly with foil or plastic wrap, or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.

IN THE FREEZER: This cake can be frozen for up to 2 months. For best results, freeze individual portions in freezer-safe containers so you can grab one serving at a time. Thaw overnight in the refrigerator.

REHEATING: Warm individual servings in the microwave in 20 to 30-second bursts until heated through. For a crispier top, reheat in the oven at 300°F for about 10 to 15 minutes.

PRO TIP:
If you’re reheating a bigger portion, cover loosely with foil so the top doesn’t darken too much before the center warms.

LEMON CREAM CHEESE DUMP CAKE FAQS

Why is it called a dump cake?
Because you’re layering ingredients by “dumping” them in the pan rather than mixing batter. It’s a simple method with a surprisingly good payoff.

Do I have to use lemon cake mix?
No. Lemon cake mix boosts the lemon flavor, but yellow or white cake mix works. Keep the lemon zest and lemon juice in the filling so the pan still tastes bright.

Can I use melted butter instead of sliced butter?
You can, but sliced cold butter gives more reliable results. Melted butter tends to pool in spots, which can leave some cake mix dry.

Can I add fresh fruit?
Yes. Blueberries and raspberries work especially well. Sprinkle 1 to 1½ cups over the lemon filling before adding cream cheese.

Does it taste like cheesecake?
It’s not a cheesecake, but the cream cheese pockets give you that tangy, creamy bite that feels similar—especially when served with ice cream.

How do I keep the topping from being dry?
Cover the cake mix with butter as evenly as you can. Thin slices make a big difference. If you still get a dry patch, drizzle a little melted butter on that area and bake a few minutes more.

Can I bake this in a smaller pan?
A 9×13-inch pan gives the best balance of filling to topping. If you use a smaller pan, the layers will be thicker and may take longer to bake.

Lemon Cream Cheese Dump Cake Recipe

A bright, creamy lemon dump cake with sweet-tart filling, pockets of cream cheese, and a buttery golden topping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 2 21-ounce cans lemon pie filling
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 8 ounces cream cheese cold, cut into ½-inch cubes
• ¼ cup granulated sugar
• 1 15.25-ounce box lemon cake mix
• 1 cup 2 sticks / 226 g unsalted butter, cold, sliced into thin pats
• ⅛ teaspoon fine salt optional, skip if using salted butter

Optional for serving:

• Vanilla ice cream
• Sweetened whipped cream
• Fresh berries

Instructions

 

• Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling evenly in the bottom of the dish. Stir in the lemon zest and lemon juice.
• Toss the cream cheese cubes with the sugar, then scatter them evenly over the lemon filling.
• Sprinkle the dry cake mix evenly over the top. Do not stir.
• If using unsalted butter, sprinkle the salt evenly over the cake mix.
• Arrange the cold butter pats over the cake mix, covering as much of the surface as possible.
• Bake for 45 to 55 minutes, until the top is golden and the filling is bubbling around the edges.
• Rest for 15 minutes before serving. Scoop into bowls and serve warm with ice cream or whipped cream if desired.

Notes

• For extra lemon flavor, add ½ teaspoon lemon extract to the filling layer.
• If a dry patch appears after baking, drizzle 2 to 3 tablespoons melted butter over the area and bake 8 to 10 minutes more.
• Keep the cream cheese cold for neat cubes and creamy pockets.