If you’re craving a zesty, buttery, melt-in-your-mouth dessert but don’t want the hassle of traditional baking, this Lemon Cream Cheese Dump Cake is about to become your new go-to. With just four main ingredients and minimal prep, it transforms pantry staples into a sweet, citrusy treat that’s rich, creamy, and full of sunshine.
This recipe is ideal for busy weeknights, potlucks, family barbecues, or any time you need a low-effort, high-reward dessert. The tanginess of lemon pie filling balances perfectly with the richness of cream cheese and the golden sweetness of cake mix and butter. It’s a true dump-and-bake wonder no mixers, no bowls, no stress.
Ingredients
- 1 (16 oz) can lemon pie filling
- 1 (15 oz) box yellow cake mix
- 4 oz cream cheese, cut into small cubes
- ½ cup (1 stick) unsalted butter, thinly sliced
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray.
- Layer the lemon pie filling
Pour the lemon pie filling into the bottom of the prepared dish. Spread it out evenly to cover every corner. This creates a luscious, tangy base for the dessert. - Sprinkle half of the dry cake mix
Evenly distribute half of the yellow cake mix over the lemon layer. Do not stir this layering method gives the dump cake its signature texture. - Dot with cream cheese
Place the cubed cream cheese across the cake mix, spacing the cubes so they melt evenly while baking. The cream cheese adds richness and a subtle tang that enhances the lemon flavor. - Add the remaining cake mix
Sprinkle the rest of the cake mix over the cream cheese. Again, no need to stir. - Top with butter slices
Arrange the thin butter slices evenly over the surface. Try to cover as much of the top as possible. The butter will melt and soak through the cake mix, creating a golden, buttery crust. - Bake for 35–40 minutes
Transfer the baking dish to the oven and bake until the top is golden brown and a toothpick inserted in the center comes out mostly clean. - Cool slightly before serving
Let the cake rest for 15–20 minutes before serving. This allows the filling to set just enough for perfect spoonfuls.
Why This Recipe Works
This dump cake relies on classic American pantry shortcuts but still delivers a homemade flavor that feels indulgent. The layered technique helps preserve the integrity of each texture: gooey lemon base, creamy middle, and crisp buttery topping. The balance of flavors (tart + rich + sweet) is what makes it so satisfying with every bite.
Serving Suggestions
- Top with whipped cream or vanilla ice cream to contrast the tart lemon with cool creaminess.
- Garnish with fresh lemon zest or thin lemon slices for extra visual appeal.
- Serve in clear dessert cups for elegant presentation at parties or brunches.
Tips and Variations
- Want more citrus punch? Add ½ teaspoon lemon extract to the pie filling layer.
- Swap the pie filling for blueberry, cherry, or raspberry for a fruity twist.
- For a more custard-like center, use 6 oz of cream cheese instead of 4 oz.
- Easily double the recipe in a 9×13-inch pan for larger gatherings.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave to bring back that warm, gooey texture.
