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Lemon Cream Cheese Dump Cake

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Lemon cream cheese dump cake is any lemon lover’s dream. This dump cake is creamy, lemony, and absolutely delicious. But to make this lemon cake even better is it is a dump cake recipe. That means you literally dump ingredients into a baking dish, and toss them in the oven. Then it magically bakes into one delightful dessert.

Pinned over 132,000 times!! This is one of the best dump cake recipes there is!

Lemon Cream Cheese Dump Cake

I have now become the queen of dump cakes, they are so easy to make, you don’t have to be a baker, and they make the perfect toss in the oven dessert for unexpected guests. I make this lemon dump cake for potlucks, family reunions, weeknight desserts, summer cookouts, and more.

lemon dump cake

What Is A Dump Cake

 Dump cakes.. what in the world is a dump cake.  I needed to know! Dump cake may not have the most flattering name but it is a dessert that many people rave about. When people are not praising its delicious taste, they’re often celebrating how quick and easy this dessert is to make.

Dump cake is usually a combination of canned fruit, with cherries and pineapples being some of the most preferred. You pour the canned fruit into a baking dish, top with a dry box cake mix, and top with butter and bake. There are lots of variations to dump cakes so ensure you read the directions!

lemon dump cake

Easy Dump Cake

It’s difficult to find dessert recipes that are easier to make than dump cake. With the exception of stirring the fruit, you really need to do very little to assemble this cake. It’s a great recipe for beginning cooks, especially young ones. Even little kids can make dump cake because they usually don’t have to measure ingredients.

OMG, I just made this in my instant pot!!!!  Try out my Instant Pot Lemon Cream Cheese Dump Cake, it is pretty amazing!! I also have a Ninja Foodi version, Ninja Foodi Lemon Cream Cheese Dump Cake.

Use this video to help guide you along.

Can I Swap A Yellow Cake Mix for A Different Flavor

Of course! You are welcome to use a white cake mix or even a lemon mix for a more intense lemon flavor. I love the way the yellow cake mix pairs with the lemon but you can switch it up.

Does Dump Cake Have To Be Refrigerated?

Yes, after your cake cools after being baked it will need to be refrigerated. If you don’t it will spoil rather fast and can make you sick. You can keep your cake in the fridge for 3-4 days. Just watch it as it could spoil after a bit.

lemon dump cake

What Ingredients Do You Need For A Dump Cake

For this dump cake, you need just one extra ingredient compared to other recipes. Pie filling, cake mix, cream cheese, and butter are all you need for a lemon cream cheese dump cake.

What Are Some Toppings To Add To A Dump Cake

  • A dusting of Powdered Sugar
  • Slivered Almonds
  • Pecans
  • Fresh lemon zest

I prefer this lemon cream cheese dump cake as is, but you are welcome to add on some toppings if you prefer a little more flavor.

You will find hundreds of variations to dump cake recipes online. Make one or more and see how you like them. I know for me, they are quick, easy, and literally minimal cleanup and those are all things I can for sure get on board for.

Lemon Cream Cheese Dump Cake

Have you tried the lemon cream cheese dump cake yet?

Lemon Cream Cheese Dump Cake

Use this video to help guide you along.

 

lemon dump cake
Yield: 4 4

Lemon Cream Cheese Dump Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Lemon cream cheese dump cake is any lemon lovers dream. This dump cake is creamy, lemon-y, and absolutely delicious. But to make this lemon cake even better, is it is a dump cake recipe. That means you literally dump ingredients into a baking dish, and toss in the oven. Then it magically bakes into one delightful dessert.

Ingredients

  • 1 Can, 16 ounces lemon pie filling
  • 1 Package, 15 ounces yellow cake mix
  • 4 Ounces cream cheese, cut into small pieces
  • 1/2 Cup butter, cut into thin slices

Instructions

  1. Preheat oven to 350 degrees. Spray 9" x 9" pan with nonstick cooking spray.
  2. Spread lemon pie filling in the pan.
  3. Top with half of the cake mix.
  4. Dot with cream cheese and cover with the remaining cake mix.
  5. Top with butter in a single layer, trying to cover all areas of cake mix leaving none exposed.
  6. Bake 35-40 minutes or until a toothpick inserted comes out clean.
  7. Cool at least 15 minutes before serving.

Notes


Adapted from Quick & Easy Dump Cakes and more

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 502Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 70mgSodium: 620mgCarbohydrates: 71gFiber: 1gSugar: 37gProtein: 4g
 
 

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66 Comments

  1. This Lemon Cream Cheese Dump Cake looks amazing! I’ve just learned about dump cakes when my younger sister made 2 for Christmas. I can see my soon-to-be 8 yo making this. She loooves to bake! Thanks for sharing. ๐Ÿ™‚

    1. Yes you sure can. As a matter of fact I am posting later today a cherry cheesecake dump cake that is absolutely delish!

    1. I love love love lemon! Our daughter’s family comes for dinner every Thursday for dinner. Our youngest grandson eats enough for 3 adults. I made this for desert tonight (it looks and smells yummy) and am hopefull there will be enough for everyone. I made with a Pillsbury sugar free cake mix and will serve with frozen vanilla yogurt.

        1. If you are putting it into a longer dish, you can definitely double it. I would not go deeper with this or else it will not cook properly.

  2. We have been enjoying dump cakes lately made with angle food cake mix and Sprite over some sort of fruit, fresh strawberries are wonderful!! I love cream cheese I will have to try it in my next cake.

    Would love to have you stop by and share in our Friday Feature Linky Party!!

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  7. Thanks for sharing the recipe! Question–with having cream cheese in it, does this need refrigerated? I’m making it today, for tomorrow.

    1. Yes it would need to be kept in the fridge, I would pop it in the over a bit to warm it up before you serve it… or take it out of the fridge a bit before and let get to room temp

  8. Do you think if would be possible to make a lemon pudding, either from scratch or from Jello pudding and use it instead of the canned?

    1. I think that may be delish!! I would definitely give it a try and see how it comes out. Let me know if you try it, if tomorrow was not Easter I would be tempted to get in the kitchen and try it out. LOL

        1. Did you use the cooked Jello lemon pudding or the instant. I was afraid if I use the instant that it won’t come out correctly since it’s cold and thickens from the cold milk. Thanks for any help.

          1. I used the lemon pie filling. I am pretty sure you could use either lemon pudding and get the same delicious results.

  9. Well I have a 22oz can of lemon and I don’t have a 9×9 pan so we will try this with my “unmarked but I know it is smaller than a 9×13 pan” and see how it turns out. Part of me really wants to use the entire block of cream cheese. Will try to resist!!!!! Letting my co-workers be guine pigs and i can’t wait to make it for my sister who loves lemon.

  10. So I tried this last night because I have been leaning toward lemon recipes lately AND this one looked awesome! It actually turned out to be pretty rich. I think I may try subbing applesauce for the butter next time. The cream cheese didn’t really move around much either. It stayed in blobs, so I think I will try adding a small bit of the lemon pie filling with it and whip it. Thank you for the recipe!

    1. @Rachel, I wasnโ€™t happy with the cream cheeseโ€ฆ.never melted, just stayed in chunksโ€ฆ..I want to make it again but what can I do about the Chunks of cream cheese. Could I spread some sour cream on? Also could I heat the butter up and drizzle it on top?

  11. Hi I was wondering if you could double the recipe for a 9×13 or 13×9 Pan? gonna make later today so hope you see the message soon ….Thanks

    1. You may not need to fully double it, although I think you will be fine, it may just be a bit thicker. The key is just making sure you have enough slices of butter covering the top completely. So adjust that as needed, even if it requires extra.

  12. Are you positive the carb count is right? 16 carbs in a serving of lemon filling and 36 grams per serving in the cake mix is much more than 6 grams. Curious to hear your thoughts.

    1. No I am so sorry, I suspect it is incorrect. Unfortunately the software I use and the user inputting the information can easily lead to some incorrect measurements. If it seems completely incorrect, sadly it probably is. One day I will get the perfect solution for this.

    1. I love lemon, so I think it sounds delicious. ๐Ÿ™‚ If it is a bit too lemony, I bet some vanilla ice cream would be the perfect solution. ๐Ÿ™‚

  13. Love your lemon cream cheese idea, sounds great. Looking forward to trying it. I’ve been making dump cakes since I first heard of them when my second child was a baby in 1977. It’s been fun coming up with different flavor combinations, but never thought of lemon. Though I did win a prize for one I made with spice cake, apricots, and pecans.

  14. This looks lovely! Would this be good served cold as well? I’m looking for a cool dessert to serve and lemon is a crowd pleaser!

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