Lemon Cream Cheese Dump Cake Recipe
There’s something special about a dessert that looks polished but requires very little effort. This lemon cream cheese dump cake delivers exactly that. A sophisticated citrus dessert you can pull together with pantry ingredients and a single bowl.
The flavor is bright, the texture rich, and the layers bake into something that feels more elegant than anything labeled “dump cake” has a right to be. If you’ve ever wanted a bakery-quality dessert without the stress, this one delivers.
I’ve brought it to summer brunches, served it at holiday buffets, and plated it for dinner parties. It never disappoints. This version uses premium cream cheese, a buttery lemon cake mix, and golden crumbles that bake into a crisp top.
The lemon pie filling adds just the right amount of tartness to balance the creamy center. It’s indulgent but not overwhelming, elegant but unfussy.
From the Community“I made your lemon dump cake, and it was gone in 2 days. Everyone is ready for the strawberry and another cream cheese one. Thank you so much!”
— Trinda
What Makes This Lemon Cheesecake Dump Cake Stand Out
This isn’t your average lemon cake mix dessert. It has structure and contrast. The bottom layer, made from a boxed cake mix and melted butter, bakes into a rich, almost shortbread-like base.
On top of that, lemon pie filling adds brightness. Then comes the cream cheese layer, smooth, tangy, and lightly sweetened.
If you’re looking for gourmet lemon dessert ideas or want something with bakery-level results but without any technical steps, this recipe hits every mark. You don’t even need a mixer, though I use my KitchenAid when I want the cream cheese extra silky.
For the crumble topping, you just scatter the rest of the buttery cake mix mixture. It crisps in the oven and gives that signature dump cake texture, tender, gooey, and golden in all the right places.
Lemon vs. Yellow Cake Mix – Which Is Better?
Let’s talk about one of the first decisions you’ll make. The box.
I’ve used both yellow cake mix and lemon cake mix. If I want a clean lemon profile that doesn’t overpower, I stick with yellow. It lets the lemon pie filling lead. But for a sharper, more citrus-forward bite? The lemon box cake mix wins.
In my notes:
- Yellow cake mix makes a balanced dessert that works well for crowds.
- Lemon cake mix gives the whole cake a single, strong flavor identity.
Both work. It just depends how loud you want the lemon to speak.
Why I Recommend 1.5 to 2 Cans of Pie Filling
This recipe uses lemon pie filling, not fresh lemons, not lemon curd. If you’re searching lemon dump cake recipes pie fillings, this is the style you’re looking for.
Start with one full can, then add half or the second if you like a generous middle. I’ve found 1.5 cans gives that sweet spot between gooey and set.
The pie filling makes this cake spoonable. And it plays well with the tangy cream cheese. You’ll see some versions that use cherry or blueberry, even strawberry cheesecake dump cake recipes, but lemon is my favorite for contrast.
Use the Right Bakeware for Best Results
I’ve baked this in both metal and glass pans, but nothing beats a ceramic 9×13 baking dish for even heat and a clean release. It helps the base bake fully without over-crisping and keeps the cream cheese layer set and smooth.
If you use metal, you’ll get slightly crispier edges. Glass tends to keep things a little too soft. Ceramic strikes the right balance—especially if you’re serving guests and want clean slices.
Cream Cheese Layer: Soft, Sweet, and Never Skipped
Don’t skip the cream cheese layer. It’s what sets this apart from other dump cake recipes.
Soften your cream cheese first. That way, when you mix it with sugar, egg, vanilla, and lemon zest, it spreads evenly and sets cleanly during baking.
This layer isn’t just for structure, it brings a creamy contrast that rounds out the lemon. I’ve tried the recipe without it once. Never again.
How to Bake for a Golden Top and Creamy Middle
Use a metal 9×13-inch pan. I’ve used both glass and metal, but the metal pan crisps the edges better and gives a more even bake.
Bake at 350°F (175°C) for 35–40 minutes. You’ll know it’s ready when the top is golden and the middle doesn’t jiggle.
Cool for at least 45 minutes. I know it’s hard to wait, but this rest time lets the layers firm up. Slice too early and you’ll end up with more spoon than square.
How Long It Lasts and How to Store This Lemon Cheesecake Dump Cake
This dessert works warm or chilled. I like to serve it slightly warm with a dusting of powdered sugar. Vanilla ice cream is a good match. Whipped cream works too.
The cream cheese gives it a lemon cheesecake dump cake recipe kind of texture, which is why it handles cold storage so well. You can keep leftovers in the fridge up to 3 days. Just reheat gently.
Want to freeze it? I do it often. Wrap squares in parchment and foil. Defrost overnight, and reheat in the oven for 10 minutes.
Other Dump Cakes I Bake Just As Often
If this 4 ingredient lemon cream cheese dump cake recipe makes you hungry for more, here’s what I recommend next.
Try this Lemon Blueberry Cake for something with a berry punch.
Go for a classic Peach Cobbler when you want something baked and cozy.
Or switch things up with this Pineapple Coconut Layered Dump Cake. It uses the same dump method with tropical flavor.
And for another lemon dessert that skips the dump method? Lemon Olive Oil Cake is smooth, tender, and great with tea.
Pin This Recipe and Come Back to It Anytime
Save this to your Pinterest board under best dump cake recipes or cake mix dump cake ideas. It’s one of those desserts you’ll come back to again and again.
If you make it, tell me how it turned out. Did you go with lemon or yellow cake mix? Did you try it warm or chilled? Let’s talk in the comments, I’d love to hear what worked for you or what you’d tweak next time.
Equipment Notes That Make a Difference
- Cream cheese: Use Philadelphia for best texture and flavor.
- Lemon zest: A Microplane gives you fine zest that disperses evenly.
- Mixer: A stand mixer (like a KitchenAid) helps the cream cheese layer come together faster, but a hand whisk works too if the cream cheese is fully softened.