Lemon Cream Cheese Dump Cake Recipe

If you’re looking for a dessert that’s both delicious and ridiculously easy to make, this lemon cream cheese dump cake checks all the boxes. It’s light, refreshing, and brings that perfect balance of tangy lemon and creamy sweetness—ideal for any occasion, from spring brunches to summer picnics or just a cozy dessert at home. Plus, this is a true “dump and bake” recipe, which means there’s minimal fuss and no complicated steps. You just layer everything in the baking dish and pop it in the oven. Simple, satisfying, and guaranteed to impress!

this RECIPE

A little backstory 🍋

I remember stumbling upon this recipe during a family gathering. I had been tasked with bringing dessert, but the day got away from me. A friend suggested a dump cake, and I was a bit skeptical at first. How good could a dessert be when you literally just dump ingredients into a pan? But oh, was I in for a treat! The lemony aroma that filled the kitchen, the melty white chocolate, and that golden, buttery top—one bite, and I was hooked. Now, it’s my go-to dessert whenever I’m short on time but still want something that feels special.

The story behind dump cakes

Dump cakes have been around for decades, and they’re the ultimate solution for quick and tasty desserts. The concept likely originated in the 1960s, when convenience foods like cake mixes became popular. Dump cakes let home bakers skip a few steps without sacrificing flavor. Traditionally, dump cakes are made with a fruit filling, cake mix, and butter—no stirring required! This lemon cream cheese version is a delightful twist, blending the bright citrus flavor of lemon with creamy richness, creating a unique spin on the classic.

Let’s talk ingredients: lemon, cream cheese, and more!

Each ingredient in this dump cake plays an essential role in bringing out the perfect balance of flavors and textures.

• Lemon pie filling: This is the star of the show, giving the cake its refreshing lemony base. If you don’t have lemon pie filling on hand, you could use homemade lemon curd or even swap in a blueberry or cherry pie filling for a different flavor twist.
• White chocolate chips: These add a layer of sweetness and a touch of decadence. The white chocolate melts into the lemon filling, creating a smooth, creamy contrast. If you’re not a fan of white chocolate, feel free to use semi-sweet chocolate chips or even skip them altogether.
• Cream cheese: Cubed and scattered across the filling, the cream cheese melts slightly during baking, adding richness and a slight tang that complements the lemon perfectly. Make sure it’s cold before cubing, so it doesn’t get too sticky. You can substitute with mascarpone if you want a slightly milder flavor.
• Lemon cake mix: This keeps things easy, providing the cake’s structure with a consistent lemon flavor throughout. If you prefer a milder flavor, a white or yellow cake mix would work too.
• Butter: Thinly sliced and spread over the cake mix, the butter melts as it bakes, creating a crispy, golden topping. It’s important to use real butter here for the best flavor and texture. Margarine just won’t give you the same rich, caramelized finish.

Essential kitchen tools

You won’t need much for this recipe—just a few basics.

• Baking dish: A 9×13-inch baking dish works perfectly, but if you want a thicker cake, you can use a 9×9-inch dish. I’ve even made this in a 12-inch cast-iron skillet, which adds a nice rustic touch.
• Butter knife or spatula: For spreading the lemon pie filling evenly in the dish. This isn’t crucial, but it does help to ensure an even base layer.
• Butter slicer or sharp knife: Since you need thin pads of butter to cover the cake mix, a butter slicer makes the job easier, though a sharp knife works fine too.

Step-by-step: Making this lemon cream cheese dump cake

1. Preheat the oven: Start by preheating your oven to 350°F. You want it fully heated before you put the cake in, so everything bakes evenly.
2. Prepare your baking dish: Choose your baking dish (a 9×13 is standard, but 9×9 will work too). If you’re using a skillet, grease it lightly to prevent sticking.
3. Layer the lemon pie filling: Open the can of lemon pie filling and pour it into your dish, spreading it out evenly with a spatula or butter knife. This layer will give the cake its bright, citrusy flavor.
4. Add the white chocolate chips: Sprinkle the white chocolate chips over the lemon filling. They’ll melt into the filling, adding little pockets of sweetness.
5. Scatter the cream cheese cubes: Cube the cream cheese into small pieces and scatter them across the dish. Try to spread them evenly so each slice of cake gets a bit of that creamy richness.
6. Cover with cake mix: Open up the lemon cake mix and pour it evenly over the filling. Don’t mix! The magic of a dump cake is that it all comes together in the oven.
7. Top with butter pads: Slice the butter into about 16 thin pads and arrange them on top of the cake mix. The butter will melt as it bakes, giving you that golden, crispy topping.
8. Bake: Pop your cake in the oven and bake for 1 hour, or until the top is golden brown and the filling is bubbling up around the edges. Let it cool slightly before serving.

Fun variations to try

Want to switch things up? Here are some variations I’ve tried that turned out delicious.

• Berry-lemon dump cake: Swap out half of the lemon pie filling for blueberry or raspberry pie filling. The berry-lemon combo is a beautiful marriage of flavors.
• Gluten-free version: Use a gluten-free lemon or yellow cake mix. Make sure all other ingredients are also gluten-free.
• Vegan twist: Substitute the butter with vegan butter and the cream cheese with a plant-based version. Use a vegan lemon cake mix, and you’re all set!
• Extra citrus: For a stronger lemon flavor, add a teaspoon of lemon zest to the cake mix before sprinkling it over the filling. It brightens up the cake even more!

How to serve and present your cake

This lemon cream cheese dump cake is lovely on its own, but if you want to elevate it, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of color, sprinkle some fresh berries on top or garnish with a few mint leaves. If you’re hosting, serve the cake straight out of a cast-iron skillet for a rustic look or use a glass baking dish to show off the golden layers.

Perfect drinks to pair with this cake

For a refreshing pairing, try a glass of iced tea with a hint of lemon—it complements the cake’s citrusy flavors without overpowering them. Another great option is sparkling water with a splash of lemon or lime juice for a fizzy, palate-cleansing experience. If you’re in the mood for something cozy, hot chamomile tea or ginger tea would be delicious and comforting alongside the warm cake.

Storing and reheating leftovers

If you happen to have leftovers, cover the baking dish with plastic wrap or transfer slices to an airtight container. The cake will keep in the fridge for up to 3 days. To reheat, simply pop a slice in the microwave for about 20 seconds to warm it up. For a slightly crispier texture, you can reheat it in the oven at 350°F for about 10 minutes.

Adjusting for different serving sizes

This recipe is very flexible! For a smaller batch, you can halve the ingredients and bake it in a smaller 8×8-inch dish. Just keep an eye on the bake time, as it may be done a bit sooner. If you’re making this for a crowd, you can easily double the recipe and use a larger baking dish, like a 13×18-inch pan. Just be sure to evenly distribute the butter pads for a golden top.

Potential pitfalls (and how to avoid them)

• Dry topping: If the top looks dry, it might be because the butter isn’t evenly distributed. Make sure the pads of butter cover most of the cake mix, or drizzle a little melted butter over any dry spots mid-bake.
• Uneven browning: Rotate the dish halfway through baking to ensure even browning, especially if your oven has hot spots.
• Undercooked filling: If the filling isn’t bubbling at the edges, give it a few extra minutes. You want it nice and hot so that the flavors meld together.

FAQ

Q: Can I use a different flavor of cake mix?
A: Absolutely! A white or yellow cake mix would work well if you want to tone down the lemon flavor.

Q: Can I make this ahead of time?
A: Yes, you can prepare the layers in advance and refrigerate it, then bake it right before serving. Just add an extra 5 minutes to the baking time.

Q: Can I freeze this cake?
A: You can freeze leftovers for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Q: Do I need to stir the layers?
A: Nope! The beauty of a dump cake is that it all blends together as it bakes. Just layer and bake.

Q: Can I add extra fruit?
A: Definitely! Fresh or frozen berries make a lovely addition—just sprinkle them over the lemon pie filling.

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