Lemon Cream Cheese Dump Cake

This lemon cream cheese dump cake is the perfect mix of tangy, creamy, and sweet — layers of zesty lemon pie filling, soft cream cheese, and buttery yellow cake mix baked together until golden and bubbly. It’s rich, refreshing, and unbelievably easy to make. Just dump, bake, and enjoy! Every bite has that balance of tart lemon, smooth creaminess, and buttery crunch that makes it taste like something straight from a bakery — but it takes less than 10 minutes to prep. If you’ve tried my Blueberry Dump Cake or Peach Cobbler Dump Cake, you already know how simple and foolproof dump cakes can be, and this one might just be the best of them all.

Why I Love This Lemon Cream Cheese Dump Cake

This recipe has a little personal backstory — my mom always loved lemon desserts. She would get one any chance she could — usually a lemon meringue pie at dinner — and growing up, she would make a classic lemon pie for the holidays. The other day, I was thinking about how we never have lemon desserts at family get-togethers anymore, and I wanted to create something with the same bright flavor from the pie my mom would make, but easier and less time-consuming. So after a few experiments with different creations (and a few too many “almosts”), this lemon cream cheese dump cake was born.

I love this recipe because it has a bright yet indulgent flavor. The lemon pie filling adds that vibrant citrus tang, the cream cheese gives it a silky, cheesecake-like texture, and the buttery cake topping adds the perfect crumbly contrast. It’s a dessert that works just as well for spring picnics as it does for a holiday dessert.

My favorite part might be that it’s incredibly easy to make. No mixing bowls, no complicated steps — just dump everything in the pan and let the oven do the work. It’s one of those recipes that feels too good to be true — impressive enough for guests but simple enough for a weeknight sweet tooth fix.

Whether you serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this lemon cream cheese dump cake is a not-so-common dessert that will become everyone's favorite

Ingredients You’ll Need

• 1 box yellow cake mix
• 1 can lemon crème pie filling (21 oz)
• 1 stick (½ cup) butter, sliced
• 1 (8 oz) block cream cheese, cubed

How To Make Lemon Cream Cheese Dump Cake

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.

Step 2: Add the Lemon Filling

Spread the lemon crème pie filling evenly across the bottom of the dish.

Step 3: Add the Cream Cheese

Cut the cream cheese into small cubes and scatter them evenly over the lemon filling.

Step 4: Add Cake Mix and Butter

Sprinkle the dry yellow cake mix evenly over the top — do not stir. Slice the butter into thin pieces and arrange them across the surface, covering as much area as possible.

Step 5: Bake

Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbly.

Step 6: Cool and Serve

Let the cream cheese lemon dump cake sit for 10 minutes before serving. Enjoy warm, or top with vanilla ice cream or whipped cream for extra indulgence.

Expert Tips for The Best Lemon Cream Cheese Dump Cake

• Don’t stir the layers. This is the golden rule of any dump cake. Keeping the layers separate — lemon filling on the bottom, cream cheese in the middle, and dry cake mix with butter on top — is what creates the perfect texture. As the cake bakes, the butter melts down through the dry mix while the lemon filling bubbles up, creating a natural cobbler effect with gooey fruit and a crisp, buttery topping.
• Spread the butter evenly. Make sure the butter slices cover as much of the surface as possible. Even distribution ensures an evenly browned crust and prevents any dry cake mix from remaining powdery after baking. If you spot dry areas halfway through, drizzle 1–2 tablespoons of melted butter or spoon a little of the bubbling lemon filling over them — this guarantees every bite is moist and golden.
• Use room temperature cream cheese for creamy pockets. If your cream cheese is too cold, it won’t melt smoothly into the filling. Slightly softened room temperature cream cheese melts best into creamy, cheesecake-like pockets throughout the dessert. For the perfect texture, cut the cream cheese into small cubes so they melt evenly.
• Add fresh lemon zest for brightness. Want to enhance the lemon flavor even more? Add 1 teaspoon of fresh lemon zest to the pie filling before layering. The zest infuses the dessert with vibrant citrus oils and gives the cake a refreshing, natural lemon flavor that cuts through the sweetness perfectly.
• Use quality pie filling for the best flavor. Since this dessert has so few ingredients, every one matters. A high-quality lemon crème or lemon pie filling gives you that smooth, glossy consistency and bright, tangy flavor. Avoid generic “lemon pudding” or “pie mix” substitutes — they’re thinner and won’t give the same creamy texture.
• Don’t skip the cooling time. Fresh from the oven, the cake will look molten and bubbly — that’s a good thing! Let it cool for about 10–15 minutes before serving. This allows the layers to set slightly while keeping that warm, gooey center. Cutting too early can make the filling runny, so patience pays off here.
• Make it ahead. You can assemble the layers a few hours before baking — just cover the unbaked cake tightly with plastic wrap and refrigerate. When ready to serve, bake fresh for that perfect golden crust and gooey filling. This makes it an ideal dessert for entertaining, Easter brunch, or summer potlucks.
• Serve it warm or chilled — both ways are amazing. Warm, it’s cozy and comforting with melting cream cheese pockets. Chilled, it firms up slightly and tastes like a cross between cheesecake and cobbler. Try both ways to see which you love more!

Lemon Cream Cheese Dump Cake Flavor Variations To Try

• Lemon Blueberry Dump Cake – Scatter 1 cup fresh or frozen blueberries over the lemon filling before baking.
• Strawberry Lemonade Version – Add 1 cup sliced strawberries for a sweet-tart twist.
• Coconut Lemon Dump Cake – Sprinkle shredded coconut on top before baking for extra tropical flavor.
• Lemon Cheesecake Dump Cake – Swirl ¼ cup sweetened condensed milk into the cream cheese for a rich cheesecake effect.
• Gluten-Free Option – Use gluten-free yellow cake mix for the same results.

Lemon Cream Cheese Dump Cake FAQs

Can I use lemon cake mix instead of yellow?

Yes. Swap in 1 box of lemon cake mix for the yellow to intensify the citrus flavor. Because lemon mixes are already flavored, you don’t need to add zest unless you want extra brightness. 

Can I use homemade lemon curd instead of pie filling?

Yes—use 2 cups (about 520–560g). Curd is thicker and less sweet than canned pie filling, so warm it slightly to spreadable, then smooth it into a thin, even layer that fully covers the bottom (no bare spots). If your curd is very tart, balance it with 1–2 tablespoons of sugar sprinkled over the curd or ¼ cup white chocolate chips between the curd and cake mix.

Can I use margarine instead of butter?

Butter gives the best flavor, browning, and aroma. If substituting, use stick margarine that’s at least 80% fat. Avoid tub “spreads” (they contain more water/emulsifiers and can leave the top pale and patchy). If using salted butter, reduce any added salt elsewhere to keep flavors balanced.

Do I need to melt the butter or slice it?

Slicing a cold stick into thin pats and covering the surface works well and keeps the crumb a bit more textured. Melted butter is great for coverage: drizzle evenly in a crosshatch pattern to prevent dry spots. If you see any powdery areas at the 30–35 minute mark, spoon 1–2 tablespoon more melted butter over those areas and continue baking.

How do I know it’s done?

Look for three signs: the top is evenly golden with little bubbling around the edges, no visible dry patches of cake mix remain, and the center springs back lightly when tapped. Start checking at 40 minutes; typical bake time is 40–45 minutes, but glass/ceramic pans and high-moisture fillings can take up to 50 minutes.

What pan should I use—metal, glass, or ceramic?

A light-colored metal 9×13-inch pan bakes most evenly and browns best. Glass and ceramic insulate more, so add 3–5 minutes to the bake time and check for the same visual cues. Avoid very dark nonstick pans or reduce the temperature by 25°F to prevent over-browning. Lightly grease regardless of pan type to make serving cleaner.

Can I make this lemon dump cake gluten-free?

Yes—use a 1:1 gluten-free yellow or lemon cake mix (15–17 oz). Bake time is similar, but gluten-free mixes can brown a touch quicker. Rely on color and bubbling edges. Verify that your pie filling is gluten-free (most are, but check labels).

Can I make it dairy-free?

Yes! Use a dairy-free “cream cheese style” brick that’s designed for baking (almond or soy-based work best) and dairy-free butter with ~80% fat. Expect slightly less browning and a softer set; allow a 10–15 minute rest before slicing.

Do I need to refrigerate leftovers?

Yes. Because of the cream cheese, cool the cake to room temperature (about 1 hour), then cover and refrigerate for up to 4 days. For best texture, reheat slices at 300°F for 8–10 minutes or microwave 15–20 seconds. Always cool fully before covering to avoid condensation and a soggy topping.

Can I freeze it?

Yes. Chill the dump cake completely, slice, and wrap each piece tightly in plastic, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and rewarm as above. The topping will be slightly softer after freezing; a 3–5 minute bake at 350°F helps re-crisp.

Can I make lemon cream cheese dump cake ahead?

Definitely, bake up to 24 hours ahead of time, cool, cover, and refrigerate. Warm at 300°F until just heated through (8–12 minutes for a pan; 10–12 minutes for thicker glass/ceramic). You can also enjoy it cold right out of the fridge. Keep in mind that assembling and holding unbaked isn’t ideal—the cake mix absorbs unevenly, and the butter can resolidify in clumps.

My Final Thoughts

This lemon cream cheese dump cake is bright, buttery, and irresistible — the perfect balance of tangy lemon, creamy filling, and golden crumb topping. With only four ingredients and minimal prep, it’s a foolproof dessert that delivers bakery-quality flavor straight from your oven. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and it'll become a family-favorite dessert for both kids and adults. If you try this recipe, leave a comment and review below so I can hear how it turned out for you. 

More Dump Cake Recipes

• Pecan pie dump cake
• Caramel apple dump cake
• Strawberry dump cake
• Cherry dump cake
• Pineapple dump cake