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eva watts

Lemon Cream Cheese Dump Cake

There are evenings when a craving for something sweet hits, but the energy to actually bake is at an all-time low. That’s exactly when I turn to my favorite kitchen secret: the dump cake. It’s a genius concept—you literally dump the ingredients into a pan, pop it in the oven, and walk away. This Lemon Cream Cheese version has become an absolute favorite in my house, not just for its ease, but because it delivers a sophisticated, bright, and citrusy flavor that feels like you spent hours on a complicated pastry.
I love the contrast in this dessert. You have the soft, cake-like top from the yellow cake mix, the buttery, golden crust from the melted butter, and that hidden, decadent layer of sweetened cream cheese right in the middle. The lemon flavor is bright and sunny, cutting through the richness of the cream cheese perfectly. Every time I pull this out of the oven, the house smells like a lemon grove. It’s the ultimate low-effort, high-reward dessert that is guaranteed to impress, whether it’s for a last-minute dinner party or a quiet Sunday treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 2 cans (21 oz each) Lemon Pie Filling
  • 1 package (8 oz) Cream Cheese, softened
  • ¼ cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 box (15.25 oz) Yellow Cake Mix
  • 1 cup (2 sticks) Unsalted Butter, thinly sliced
  • Optional: Fresh Lemon Zest

Equipment

  • 9x13-Inch Baking Dish
  • Mixing bowl
  • Rubber spatula
  • Sharp knife
  • Measuring Spoons/Cups

Method
 

  1. Prep the Base: Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking dish. Spread the lemon pie filling evenly across the bottom.
  2. Cream Cheese Layer: In a small bowl, whip the softened cream cheese with the sugar and vanilla extract until smooth. Dollop this mixture over the lemon filling and smooth it out gently with your spatula.
  3. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the entire surface, covering both the lemon and cream cheese layers.
  4. Butter: Place the thin pats of butter all over the top of the cake mix, covering as much surface area as possible.
  5. Bake: Pop it in the oven for 40–50 minutes, or until the top is golden brown and the edges are bubbling with delicious lemon goodness.
  6. Serve: Let it cool for at least 15 minutes before serving to let the layers set. Top with fresh lemon zest if desired and serve warm with a scoop of ice cream.