Easy Homemade Lemon Cream Cheese Dump Cake (Traditional, Irresistible, & Foolproof)

Lemon Cream Cheese Dump Cake is my go-to dessert when I want something bright, creamy, and totally fuss-free. This easy lemon cream cheese dump cake takes minutes to assemble and delivers that nostalgic, cozy comfort—tangy lemon, a velvety cream cheese layer, and a golden, buttery crust on top. It’s perfect for weeknight dinners, Sunday family meals, potlucks, or holiday dessert tables.

I first learned this “dump-and-bake” trick from my aunt at a summer picnic—she whipped it up between lawn-chair conversations and it disappeared faster than I could get a second slice. If you need a homemade dessert that feels traditional but won’t keep you in the kitchen all evening, this one’s for you.

🧂 Ingredients:

• 1 (15 oz) can lemon pie filling (or 1 1/2 cups homemade lemon curd)
• 1 (8 oz) package cream cheese, softened to room temperature
• 1/2 cup granulated sugar (or 1/3 cup powdered sugar for a slightly smoother layer)
• 1 large egg (optional — helps set the cream cheese layer; skip for a softer, no-egg version)
• Zest of 1 lemon (optional, for extra brightness)
• 1 (15.25 oz) box lemon cake mix (or yellow cake mix + 1 tbsp lemon zest)
• 1/2 cup (1 stick) unsalted butter, melted (for classic topping)
• Optional garnish: whipped cream, powdered sugar, fresh lemon slices, or mint

Yields: 8–10 servings
Prep time: 10–15 minutes
Bake time: 35–40 minutes
Chill/time to set: 1–2 hours (recommended for clean slices)

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan well.
2. Spread the lemon pie filling evenly across the bottom of the prepared pan. (If using homemade lemon curd, warm it slightly so it spreads easily.)
3. In a medium bowl, beat the softened cream cheese with the sugar until smooth. Add the egg (if using) and lemon zest, and mix until fully combined and creamy.
4. Dollop or spread the cream cheese mixture evenly over the lemon layer. It doesn’t have to be perfect — tiny gaps are fine.
5. Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Try to cover as uniformly as possible for even topping.
6. Pour the melted butter slowly and evenly over the cake mix. Use a spoon to drizzle into any dry spots so the butter saturates the mix.
7. Bake for 35–40 minutes, until the top is golden brown and bubbly around the edges. A toothpick inserted into the center should come out mostly clean (a bit of moisture is okay).
8. Let the cake cool on a wire rack for 20–30 minutes, then chill in the refrigerator for at least 1 hour to let the cream cheese layer set for clean slices.
9. Serve chilled or at room temperature with whipped cream or a scoop of vanilla ice cream and a sprinkle of zest.

💡 Tips & Variations:

• For a lighter finish, use reduced-fat cream cheese and a stick of light butter — the texture will be slightly less rich but still delicious.
• Gluten-free: substitute a gluten-free lemon cake mix. Ensure all other canned fillings are labeled gluten-free.
• Vegan: swap cream cheese for a dairy-free block-style spread (soffened), use a vegan lemon pie filling or curd, a vegan cake mix, and melted coconut oil or vegan butter. Bake the same; texture will be slightly different but tasty.
• Low-sugar / Keto-ish: make a crust/pudding base from almond flour + butter + erythritol, use a sugar-free lemon curd, and a low-carb cake topping made from almond flour + coconut flour + erythritol — note this changes the “dump cake” simplicity but keeps the flavor profile.
• No-egg option: omit the egg in the cream cheese layer—bake time is the same; chilling longer helps it firm up.
• Add-ins: fold 1 cup fresh blueberries in with the lemon pie filling for a blueberry-lemon twist, or sprinkle 1/2 cup sliced almonds or lemon-flavored streusel on top before baking for crunch.
• Serving ideas: serve warm with vanilla ice cream for cozy evenings or chilled with whipped cream for summer gatherings. It’s also lovely topped with candied lemon peel or fresh berries.
• Storing leftovers: cover and refrigerate up to 4 days. For longer storage, cut into squares, wrap each tightly, and freeze up to 2 months; thaw overnight in the fridge.
• Make-ahead: assemble in the pan, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to bake time if cold from the fridge.

🩺 Health & Lifestyle Tie-in:
This dessert balances indulgence with homemade control—making it yourself means you can choose quality ingredients, reduce added sugar, or pick dairy-free options. Cream cheese offers a modest amount of protein and calcium; lemons bring vitamin C and a bright flavor that lets you use slightly less sugar without losing taste. Small shifts at home—like swapping to lighter dairy or a gluten-free cake mix—can help align treats with dietary needs, and eating more meals and desserts at home can save money and support long-term health and financial well-being.

SEO & Affiliate tip (for bloggers): link to your favorite nonstick 9×13 pan, handheld mixer, or silicone spatula in the post—readers love recommendations and these links often convert well.

Conclusion:
This Lemon Cream Cheese Dump Cake is the best kind of comfort: bright, creamy, and unbelievably easy. Whether you need a last-minute dessert for guests or a simple homemade treat for the family, it’s one of those recipes that feels fancy but is almost effortless. If you make this dish, let me know in the comments or tag me on social—I’d love to see your version and any fun twists you try!

Happy baking, friend. 🍋❤️

Lemon Cream Cheese Dump Cake

A bright and creamy dessert that is easy to prepare, with tangy lemon and a velvety cream cheese layer topped with a buttery crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can 15 oz can lemon pie filling (or 1 1/2 cups homemade lemon curd)
• 1 package 8 oz package cream cheese, softened
• 1/2 cup granulated sugar (or 1/3 cup powdered sugar for a smoother layer)
• 1 large egg (optional, helps set the cream cheese layer)
• 1 Zest of 1 lemon (optional, for extra brightness)
• 1 box 15.25 oz box lemon cake mix (or yellow cake mix + 1 tbsp lemon zest)
• 1/2 cup unsalted butter, melted (for classic topping)

Optional Garnishes

• whipped cream, powdered sugar, fresh lemon slices, or mint

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan well.
2. Spread the lemon pie filling evenly across the bottom of the prepared pan.
3. In a medium bowl, beat the softened cream cheese with the sugar until smooth.
4. Add the egg (if using) and lemon zest, and mix until fully combined and creamy.
5. Dollop or spread the cream cheese mixture evenly over the lemon layer.
6. Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
7. Pour the melted butter slowly and evenly over the cake mix.

Baking

1. Bake for 35–40 minutes, until the top is golden brown and bubbly around the edges.
2. Let the cake cool on a wire rack for 20–30 minutes, then chill in the refrigerator for at least 1 hour.

Serving

1. Serve chilled or at room temperature with whipped cream or vanilla ice cream.

Notes

For lighter options, substitute with reduced-fat cream cheese and light butter. For vegan options, swap cream cheese for a dairy-free spread, and use vegan ingredients. Gluten-free options are available with a gluten-free cake mix.