Lemon Cream Cheese Dump Cake

This Lemon Cream Cheese Dump Cake is an easy dessert made by layering lemon pie filling, sweet cream cheese, and cake mix, then baking until golden and bubbly. The result is a bright, tangy, and creamy treat with a soft, buttery topping that’s perfect for simple homemade desserts.

I’m not a big dessert person, but this cake speaks to my soul. It quickly became a family favorite. If you like lemon and cream cheese, I highly recommend you give this recipe a try. But be forewarned. After the first bite, you’ll find it hard to stop eating this amazing Lemon Cream Cheese Dump Cake.

• Quick to prepare and irresistibly tangy. This dessert is perfect for any lemon lover.
• The combination of tangy lemon pie filling and rich cream cheese is contrasted by the sweet, crumbly texture of the yellow cake mix topping and crust.
• Requires only a handful of ingredients to create this amazing dessert that feels both decadent and homey.
• Great for family gatherings or pot lucks.

• Box of yellow cake mix
• Unsalted butter, melted
• Lemon pie filling
• Cream cheese
• Granulated sugar
• Vanilla extract
• Egg
• Lemon zest

• Refrigerate: To firm up the fillings, it is best if you refrigerate the cake once it cools after baking.
• Storage: If you find you have leftovers, cover the dish with plastic wrap or transfer slices to an airtight container. Store in refrigerator for up to 5 days. You can also freeze individual slices on a baking sheet before wrapping them in foil and storing in freezer bags for up to 3 months. Thaw the slices in the fridge.
• Variations: Try swapping out the lemon pie filling for cherry or blueberry.
• Cake mix: If you want a more lemony taste, try using lemon cake mix instead of yellow cake mix.
• Pan size: The original recipe called for 2 cans of pie filling, one box of cake mix, and a 9×13 inch pan. I found the pan size was too large. There was not enough cake mix to cover the bottom and reserve some for the top. So I used only 1 can of pie filling and reduced pan size to 8×8 or 7×10 inch. I also found that I needed to increase the baking time from 35-40 minutes to almost an hour.

Adapted from emmascakestudio.com

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Lemon Cream Cheese Dump Cake

Recipe by Janet @ mykitchenandkin.com

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

This Lemon Cream Cheese Dump Cake is an easy dessert made by layering lemon pie filling, sweet cream cheese, and cake mix, then baking until golden and bubbly. The result is a bright, tangy, and creamy treat with a soft, buttery topping that’s perfect for simple homemade desserts.

Servings

Adjust servings

+

–

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 1 box 1 yellow cake mix (or lemon cake mix for extra lemony flavor)

• 3/4 cups 3/4 unsalted butter, melted

• 1 can (22 oz) 1 lemon pie filling

• 12 ounces 12 cream cheese, softened

• 3/4 cup 3/4 granulated sugar

• 1 teaspoon 1 vanilla extract

• 1 1 egg

• zest of 1 lemon

• powdered sugar for dusting (optional)

Directions

• Preheat oven to 350 degree F. Lightly grease a 8×8 or 7×10 baking pan. This will keep your cake from sticking to the pan.
• In a large bowl, use a fork to combine yellow cake mix with melted butter. Mix well. Spread about half of the cake mixture evenly over the bottom of prepared baking dish. Press it down lightly to create a base.
• Spread 1 can of lemon pie filling over the cake mix base. Ensure it’s evenly distributed.
• In a separate bowl, beat together softened cream cheese, sugar, egg, vanilla extract, and lemon zest until smooth. Spread the mixture evenly over the lemon pie filling.
• Sprinkle the remaining cake mixture over the top of the cream cheese layer. It doesn’t need to completely cover the cheese layer. The crumble effect will give the cake a wonderful texture and a rustic look.
• Bake in the preheated oven for 45 to 60 minutes, or until the top is golden brown and slightly crispy. The cake will be ready when the cream cheese layer is set and no longer jiggly.
• Allow the cake to cool for at least 45 minutes before slicing. Then chill for 30 minutes to firm up the layers. Dust with powdered sugar for an extra touch of sweetness before serving.

Notes

• Cake mix: If you want a more lemony taste, try using lemon cake mix instead of yellow cake mix.
• Variations: Try swapping out the lemon pie filling for cherry or blueberry.

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