Lemon Cream Cheese Dump Cake

A luscious, no-mixer dessert that’s as easy as it is delicious—this lemon cream cheese dump cake layers tangy lemon pie filling, rich cream cheese swirls, and a golden cake topping into one effortless treat. With zero prep stress and maximum flavor, it bakes up moist, creamy, and bursting with citrus brightness. Perfect for potlucks, weeknight desserts, or whenever you need something sweet in a hurry.

Why You’ll Love This Recipe

This isn’t just cake—it’s magic in a pan. No beating, no layering, no fuss: just “dump” the ingredients in, stir lightly, and let the oven do the rest. The result? A tender crumb on top, a custard-like center with pockets of creamy lemon goodness, and a finish so rich it feels like cheesecake—but without the water bath or springform pan.

Perfect for:

• Last-minute guests
• Summer picnics and holiday tables
• Lemon lovers who hate baking
• Make-ahead desserts

Ingredients

For the Cake

• 1 (15.25 oz) box lemon-flavored cake mix (do not prepare—use dry)
• 2 (8 oz) packages cream cheese, softened to room temperature
• ½ cup (100g) granulated sugar
• 1 (21 oz) can lemon pie filling (not pudding or curd)

Optional Garnishes

• Powdered sugar, for dusting
• Fresh lemon zest, for brightness
• Whipped cream or vanilla ice cream, for serving

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish with butter, nonstick spray, or shortening—don’t forget the corners!

2. Make the Cream Cheese Base

In a large bowl:

• Beat cream cheese and granulated sugar together with an electric mixer (or by hand) until smooth and fluffy (~2–3 minutes).
• Scrape down the sides as needed—no lumps allowed.

3. Add the Lemon Filling

• Pour the entire can of lemon pie filling into the cream cheese mixture.
• Gently fold together with a spatula—don’t overmix!

4. Incorporate the Cake Mix

• Sprinkle the dry cake mix evenly over the wet mixture.
• Use a spoon or spatula to gently fold just until all the dry mix is moistened.

5. Transfer & Bake

• Spoon the thick batter into the prepared pan.
• Spread gently with the back of a spoon—edges may crack; that’s normal.
• Bake 35–40 minutes, until the top is golden brown and the center is set but still slightly jiggly.
• A toothpick should come out with moist crumbs—not wet batter.

6. Cool & Serve

• Let cool completely in the pan (at least 1 hour). This allows the custardy layers to set.
• For cleaner slices, chill in the fridge 2–3 hours.
• Cut into squares and serve at room temperature or chilled.

You Must Know

• Use real lemon pie filling —it has fruit chunks and thick gel that create texture. Lemon pudding or curd won’t work the same.
• Room-temp cream cheese is key —cold blocks don’t blend well and leave lumps.
• Cooling time matters —serving too soon = gooey mess. Patience = clean cuts.
• No mixer? A strong whisk and elbow grease will do.
• Leftovers taste better —flavors deepen overnight.

Storage Tips

• Store covered in the fridge for up to 4 days.
• Reheat individual slices in the microwave (15–20 seconds) for warm-from-the-oven feel.
• Not recommended for freezing —texture changes upon thawing.

Ingredient Substitutions

Serving Suggestions

• Serve with coffee, tea, or sparkling lemonade.
• Great for brunch, potlucks, or dinner parties.
• Double the batch and freeze one uncut for later.
• Pack in containers for lunchboxes (if eaten same day).

Cultural Context

Born from American mid-century convenience cooking, dump cakes emerged when boxed mixes met canned fruit in creative, low-effort recipes. This version honors that legacy while elevating it with cream cheese—adding richness and depth reminiscent of cheesecake. Found at church suppers, family reunions, and freezer shelves alike, it’s proof that good food doesn’t have to be complicated.

Pro Tips

• Double the recipe? Yes—perfect for large gatherings.
• Make ahead: Assemble and bake the day before. Chill and garnish before serving.
• Want more tartness? Stir in 1 tsp lemon juice with the pie filling.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use lemon curd instead of pie filling?
A: Not ideal—curd is thinner and may make the cake soggy. Pie filling holds structure better.

Q: Why did my cake turn out runny?
A: Likely underbaked or served too soon. Cool fully before cutting.

Q: Is this gluten-free?
A: Only if using certified GF cake mix. Always verify labels.

Q: Can I make it vegan?
A: Yes—with plant-based cream cheese, egg-free cake mix, and vegan pie filling. Results vary slightly.

Q: Can I add fruit?
A: Absolutely! Layer sliced bananas or berries between the cream cheese and cake mix.

Allergy Information

Contains: eggs, dairy (cream cheese, butter), wheat (cake mix).
Gluten-free option: Use certified GF cake mix.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on cake mixes and canned goods.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

• Calories: 380
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 58g
• Fiber: 1g
• Sugar: 40g
• Protein: 5g
• Sodium: 480mg

This cake doesn’t shout. It sits quietly in the fridge, cool and golden, waiting to surprise you. One bite—creamy, citrusy, perfectly sweet—and you’re reminded: sometimes the best things don’t need a mixer. They just need time, care, and someone who says, “Let’s make it special.”