Lemon Cream Cheese Dump Cake

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Bright, tangy, and creamy, this dump cake is the perfect fuss-free dessert. It only takes four ingredients, no mixer, and just minutes of prep — yet it comes out tasting like something from a bakery. The cream cheese bakes into pockets of richness, the lemon filling gives a sunny tartness, and the buttery cake topping ties it all together.

Ingredients

1 box lemon cake mix (15.25 oz) – yellow cake mix can also be used for a slightly milder flavor

2 cans lemon pie filling (21 oz each) – homemade lemon curd can be substituted for a richer taste

8 oz cream cheese, softened to room temperature

1/2 cup unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Spread the lemon base – Open both cans of lemon pie filling and spread them evenly across the bottom of the baking dish. This will form the juicy, tangy layer.
  3. Add the cream cheese – Cut the softened cream cheese into small pieces or drop it by spoonfuls evenly over the lemon filling. This ensures creamy pockets throughout the cake.
  4. Top with cake mix – Sprinkle the dry cake mix evenly over the filling and cream cheese. Do not mix; the dry mix will bake into a golden topping.
  5. Add the butter – Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible. This helps the topping bake evenly and develop that slightly crisp, buttery texture.
  6. Bake for 35–40 minutes, or until the top is golden brown and set. The edges should be bubbly from the filling, and the topping should be cooked through.
  7. Cool slightly before serving. The filling will be very hot when it comes out of the oven, so allowing it to rest for at least 15 minutes will help it set a bit.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast.

Chill completely and enjoy as a cool, refreshing dessert on hot days.

Dust the top with powdered sugar before serving for a bakery-style finish.

Storage

Store leftovers in the refrigerator, covered, for up to 4 days.

Reheat individual portions in the microwave for 20–30 seconds if you prefer it warm.

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