Craving a ridiculously easy and delicious dessert? This Lemon Cream Cheese Dump Cake is your answer! With just a few ingredients and minimal effort, you’ll have a warm, gooey, and tangy treat that everyone will love. Get ready for a flavor explosion!
How to Make Lemon Cream Cheese Dump Cake
Step-by-step Instructions
1. Preheat and prep.
Set your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray so the cake doesn’t cling.
2. Layer the lemon.
Pour the entire can of lemon pie filling into the bottom of the dish. Use a spatula to spread it gently into the corners so the fruit layer is even.
3. Add the cake mix and cream cheese.
Sprinkle about half the dry cake mix evenly over the lemon layer. Distribute the cubed cream cheese pieces over the first layer of cake mix, place them a little apart so you get creamy pockets throughout. Then sprinkle the remaining cake mix on top so the lemon and cream cheese are mostly covered.
4. Dot with butter.
Slice the butter thinly (or use thin pats) and lay the pieces in a single, even layer across the top of the dry cake mix. Try to cover as much of the surface as possible, the butter is what melts down and bakes everything into that golden, gooey top.
5. Bake until set.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean (a little moist crumb is okay, you don’t want it dry). The edges will bubble a little where the lemon juices peek out.
6. Cool and serve.
Let the cake cool for 15–20 minutes so it sets up a bit. Serve warm or at room temperature. A dusting of powdered sugar, a scoop of vanilla ice cream, or a few fresh berries on top makes it feel extra special.
Notes & quick tips (things I do every time)
- Butter matters: Thin slices of cold butter spread more evenly than big chunks — they melt better and give a more uniform crust.
- Don’t overbake: Watch the 35-minute mark — the center should be set but still slightly gooey. Overbaking dries it out.
- Cream cheese placement: Put the cream cheese cubes spaced evenly so every bite has some tang; don’t mash them into the batter.
- Make it pretty: A light sift of powdered sugar just before serving looks lovely and balances the lemon tartness.
Frequently Asked Questions
1. Can I use a different pie filling (like blueberry or cherry)?
Yes — the method is the same. Blueberry or cherry are great swaps. If the filling is very runny, the bake time may increase a few minutes.
2. Can I use softened cream cheese instead of cubed cold cream cheese?
You can, but cold, cubed cream cheese gives those nice little pockets after baking. If you use softened, fold it into a spoonful of cake mix and dollop it so it doesn’t fully dissolve.
3. Is there a gluten-free version?
Yes — use a gluten-free yellow cake mix and check the pie filling label for gluten-free certification. Baking time is similar; just watch the center.
4. Can I add nuts or fruit?
Absolutely. A handful of chopped pecans or walnuts adds crunch. Fresh blueberries or raspberries layered in with the lemon give great texture and color — just don’t overload it or the center may need more bake time.
5. How should I store leftovers?
Cover and refrigerate leftovers for up to 3–4 days. Reheat gently in the microwave or warm in a 325°F oven for 8–10 minutes to revive the gooey texture.
Notes & Tips:
For a richer flavor, use a high-quality lemon pie filling.
If you don’t have yellow cake mix, vanilla or white cake mix will also work well.
Feel free to add a sprinkle of powdered sugar on top after cooling for an extra touch of sweetness.
Try adding a handful of chopped pecans or walnuts for a nutty crunch.
For a gluten-free option, use a gluten-free yellow cake mix. Be sure to check the lemon pie filling for gluten as well.
Add a layer of fresh blueberries or raspberries before baking for a fruity twist.
Preheat oven to 350º F and lightly grease an 8"x8" square baking dish with butter or non-stick spray. Calories: Approx. 350
Protein: 4g
Carbs: 45g
Fat: 18g
Ingredients
Instructions
Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
Place baking dish in oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool for 15-20 minutes before serving.Nutrition