Irresistible Lemon Cream Cheese Dump Cake Recipe

Introduction

The Lemon Cream Cheese Dump Cake Recipe is one of the easiest and most irresistible desserts you can make with just a few pantry staples.

I still remember the first time I stumbled upon the Lemon Cream Cheese Dump Cake Recipe. It was one of those rainy afternoons when the only thing I wanted was something warm, sweet, and comforting. My grandmother used to say, “If life gives you lemons, make cake!” — and that’s exactly what I did.

This dessert quickly turned into more than just a recipe for me — it became a little piece of sunshine on the cloudiest days. The tangy burst of lemon, the creamy richness of the cheese, and that buttery golden top? Pure magic. It’s the kind of treat that makes you close your eyes for a moment and forget about everything else. And the best part? You only need 5 ingredients and less than an hour to make it.

I’ve served it warm with a dollop of whipped cream, cold straight from the fridge, and even topped with a sprinkle of powdered sugar for a fancy touch. No matter how you present it, it’s always met with wide smiles and empty plates. Friends call it “that lemon magic cake,” and honestly, I don’t correct them — because they’re right.

If you love creamy desserts, you might also enjoy trying this Lemon Cream Cake Recipe — it’s a fluffy dream alongside your coffee.

Ingredients

• 1 box lemon cake mix

• 1 can (20 oz) lemon pie filling

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, melted

• Optional: powdered sugar or whipped cream for topping

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Spread the lemon pie filling evenly into the baking dish.

3. Sprinkle the lemon cake mix evenly over the filling.

4. In a separate bowl, beat the softened cream cheese until smooth, then drop spoonfuls over the cake mix.

5. Drizzle the melted butter evenly over the top.

6. Bake for 40–45 minutes, until the edges are golden and the center is set.

7. Let it cool slightly before slicing. Top with whipped cream or powdered sugar for extra indulgence.

Tips & Variations

• For a tangier kick, add some fresh lemon zest to the pie filling.

• Try swapping lemon pie filling with Pineapple Layer Cake Glaze for a tropical twist.

• Serve warm with vanilla ice cream for a contrast of hot and cold.

Storage

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Wrap individual slices and freeze for up to 2 months. Thaw in the fridge before reheating.

Time & Yield

• Servings: 12 pieces

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Tools Used

• 9×13-inch baking dish

• Mixing bowl

• Hand mixer

• Measuring cups and spoons

Final Thoughts

This Lemon Cream Cheese Dump Cake Recipe is proof that you don’t need complicated techniques or fancy ingredients to create a show-stopping dessert. Every bite of this Lemon Cream Cheese Dump Cake Recipe delivers that perfect balance — the sweet and tart lemon filling, the creamy cheese layer, and the buttery golden crust that melts in your mouth.

It’s the kind of treat you’ll find yourself making again and again, whether it’s for a Sunday family lunch, a potluck, or just a cozy evening at home. Friends will ask for the recipe, and you’ll smile knowing this Lemon Cream Cheese Dump Cake Recipe only took five simple ingredients and minimal effort to prepare.

And if you’re into comforting homemade classics, I highly recommend checking out this Old-Fashioned Chicken and Dumplings Recipe for your next family dinner.

For more inspiration and variations on Lemon Cream Cheese Dump Cake Recipes, you can explore great ideas on AllRecipes, where bakers share their favorite twists and tips.

TINSUF RECIPES

Lemon Cream Cheese Dump Cake Recipe

A quick and easy 5-ingredient lemon dessert with a creamy center and buttery top—ready in under an hour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 box lemon cake mix
• 1 can 20 oz lemon pie filling
• 8 oz cream cheese softened
• 1/2 cup unsalted butter melted
• Optional: powdered sugar whipped cream, lemon slices

Equipment

• 9x13-inch baking dish
• - Mixing bowl
• Electric mixer
• - Spatula

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Spread lemon pie filling evenly in the dish.
3. Sprinkle dry cake mix evenly over the filling—do not stir.
4. Beat softened cream cheese until smooth; drop spoonfuls evenly over cake mix.
5. Drizzle melted butter over the top.
6. Bake for 40–45 minutes or until golden on top.
7. Cool slightly, then serve with optional toppings.

Notes

Try adding berries for extra flavor.

Best served slightly warm with whipped cream.