Lemon Cream Cheese Dump Cake

Bright, creamy, and effortlessly delicious—this no-stir dessert layers tangy lemon pie filling with rich cream cheese and a buttery yellow cake crust that bakes into golden perfection. With zero mixing required and just minutes of prep, it’s the ultimate “dump and bake” treat for potlucks, weeknights, or whenever you need a fast, crowd-pleasing dessert that tastes like sunshine in every bite.

Why You’ll Love This Recipe

This isn’t just another dump cake—it’s a flavor explosion with zero effort. Inspired by retro 1970s desserts and modern comfort food trends, this version adds cream cheese for luxurious richness and a velvety middle layer that melts into the tart lemon filling. The result? A warm, gooey center, crisp crumb topping, and a sweet-tart finish that’s impossible to resist.

Perfect for:

• Last-minute guests
• Holiday gatherings and summer BBQs
• Make-ahead desserts (it gets better overnight!)
• Fans of lemon bars, cheesecake, and pineapple upside-down cake

Ingredients

For the Layers

• 1 (15 oz / 425g) can lemon pie filling (do not drain)
• 1 (16.5 oz / 468g) box yellow cake mix (regular, not sugar-free)
• 8 oz (225g) block cream cheese, cut into ½-inch cubes
• 1 stick (½ cup / 115g) unsalted butter, cut into pats
• Optional: Zest of 1 lemon for brightness

For Serving

• Whipped cream or vanilla ice cream
• Fresh berries or mint leaves for garnish

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

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

2. Layer the Lemon Filling

• Pour the entire can of lemon pie filling into the pan.
• Spread gently to cover the bottom evenly.

3. Add First Cake Mix Layer

• Sprinkle half of the dry cake mix evenly over the lemon filling.
• Press down lightly with clean hands or the back of a spoon to create a smooth base.

4. Dot with Cream Cheese

• Scatter cream cheese cubes evenly across the cake mix layer.
• Space them out so they melt and spread throughout.

5. Top with Remaining Cake Mix

• Sprinkle the remaining cake mix over the cream cheese.
• Gently press down again to help it adhere.

6. Add Butter & Bake

• Place butter pats evenly over the top layer.
• Press down slightly so they nestle into the mix.

Bake 45–55 minutes, until:

• Top is deep golden brown
• Edges are bubbling
• Center is set (not jiggly)

7. Cool & Serve

• Let cool at least 1 hour—this allows the custard to thicken and layers to set.
• Cut into squares and serve warm.

Top each serving with:

• A dollop of whipped cream
• A scoop of vanilla ice cream
• A sprinkle of fresh lemon zest

You Must Know

• Use full-fat cream cheese —low-fat versions may separate or dry out.
• Don’t stir anything —the layers transform as they bake.
• Cool before cutting —warm cake may fall apart.
• Tastes better the next day! Flavors deepen and texture firms up.
• Freezer-friendly? Best fresh—but unbaked assembly freezes well.

Storage Tips

• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften crust.
• Freeze before baking: Wrap tightly and bake frozen (+5–10 mins).

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with tea or coffee.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pair with sparkling water or citrus cocktails.

Cultural Context

Rooted in American mid-century convenience cooking and Southern church-potluck traditions, this recipe celebrates how simplicity, when done right, becomes legendary. Found at holiday tables, backyard barbecues, and creative kitchens alike, it honors the joy of sharing something sweet—made with love, not labor.

Pro Tips

• Double the recipe? Yes—use a 9×13-inch pan and increase time by 5–10 mins.
• Want more tang? Add 1 tsp lemon juice or zest to the filling.
• Make ahead: Assemble unbaked cake and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use homemade lemon filling?
A: Absolutely! Use 1¾ cups thick lemon curd or cooked fruit mixture.

Q: Why did my cake turn out soggy?
A: Likely underbaked or cut too soon. Ensure full cooling time.

Q: Is this gluten-free?
A: Only if using GF cake mix and verifying all ingredients.

Q: Can I make cupcakes instead?
A: Yes! Fill lined tins ¾ full. Bake at 350°F for 25–30 mins.

Q: Can I air fry it?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.

Allergy Information

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

Nutrition Facts (Per Serving – Approximate)

Based on 9 servings

• Calories: 380
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 34g
• Protein: 4g
• Sodium: 480mg

This cake doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with lemon, love, and someone who says, “Let’s make it together.”