Lemon Cream Cheese Dump Cake


Lemon Cream Cheese Dump Cake is one of the easiest and most scrumptious desserts you’ll ever make. With its bright lemon flavor and rich cream cheese filling, this dump cake is sure to satisfy even the strongest sweet tooth. I’ve been baking this lemon treat for years, and my friends and family just can’t get enough of it. The best part is you don’t need any fancy kitchen skills to whip it up. If you love lemon desserts as much as I do, then get ready to fall head over heels for this dump cake.

What Exactly is a Dump Cake?

A dump cake, sometimes called a dump dessert, is just about the easiest thing you can bake. As the name suggests, you basically dump all the ingredients in a pan and let the oven do all the work. Dump cakes are perfect for busy weeknights when you want something sweet but don’t have time to fuss with a complex recipe. And this lemon cream cheese version takes the beloved dump cake up a notch with its decadent flavors.

Why Does This Dump Cake Taste So Incredible?

You’re probably wondering how tossing a bunch of ingredients in a pan can result in such an insanely delicious dessert. Well, the beauty of a dump cake is in its simplicity. By layering sweet lemon pie filling, smooth cream cheese, white chocolate chips, moist lemon cake mix, and buttery slices, you get an unbelievable flavor combination. As it bakes, the heat melds these components together into a symphony of bright citrus and rich creaminess. It’s so easy yet tastes like you spent all day crafting some gourmet masterpiece.

What Kind of Pan Works Best for This Recipe?

One of the great things about dump cakes is flexibility when it comes to pans. I like to use either an 8×8-inch baking dish or cast iron skillet to make this lemon cream cheese cake. The important thing is greasing your pan well so nothing sticks. You’ll also want to make sure your baking vessel is oven safe. Either option will yield perfect results every time.

Can I Substitute Different Cake Mixes and Fillings?

Absolutely! Once you master the basic dump cake technique, the possibilities are endless when it comes to substitutions. While I love the bright pop that lemon brings, you could easily switch out the filling and cake mix flavors. Try using cherry pie filling with white or chocolate cake mix. Or go tropical with pineapple filling and coconut cake mix. There’s no limit to the flavor combos you can dream up. Just stick to the same basic ingredient ratios and layering method.

How Do I Know When My Dump Cake is Finished Baking?

Since dump cakes involve minimal effort while baking, knowing when they’re done is key. For this lemon cream cheese version, you’ll want to bake it for around an hour at 350°F. Check for two things to see if it’s finished. First, the cake mix topping should become lightly browned. Second, you should see the pie filling bubbling around the edges. If you insert a toothpick and it comes out clean, your dump cake is good to go.

Now that you’re an expert on all things lemon cream cheese dump cake, it’s time to get baking! Trust me when I say this just might become your new favorite way to fix a sweet craving. It offers the perfect balance of bright citrus and indulgent flavors. One bite and you’ll see why this dump cake always vanishes fast in my household!

Lemon Cream Cheese Dump Cake Recipe

Preparation Time: 5 minutes Cooking Time: 1 hour Total Time: 1 hour and 5 minutes Course: Dessert Cuisine: American Keywords: Lemon, Cream Cheese, Dump Cake Servings: 12 Calories per Serving: 464 kcal Recipe

Ingredients (Organized for Clarity):

  • Lemon Pie Filling: 1 can (16 ounces)
  • White Chocolate Chips: 1 cup
  • Cream Cheese (cubed): 4 ounces
  • Lemon Cake Mix: 1 box (15.25 ounces)
  • Unsalted Butter (thinly sliced): ½ cup


  1. Preheat your oven to 350°F.
  2. Choose a 12-inch skillet or grease a 9×9 or 9×13-inch baking dish, and pour in the lemon pie filling.
  3. Evenly distribute the white chocolate chips over the filling.
  4. Scatter the cubed cream cheese across the mixture.
  5. Carefully cover everything with the lemon cake mix, ensuring all the filling is covered.
  6. Slice the butter into about 16 small pads, arranging them evenly on top of the cake mix.
  7. Bake for 1 hour or until the top is golden brown and the filling bubbles up, signaling a perfectly baked cake.

This Lemon Cream Cheese Dump Cake is a delightful twist on classic summer flavors. It’s an effortless dessert that’s bound to be a crowd-pleaser at any gathering!

1 Comment

  1. Marie

    Could I use a box of cooked type lemon pudding (cooled) in this recipe instead of the can lemon pie filling?

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