Name: Lemon Cream Cheese Dump Cake Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1 can (16 ounces) lemon pie filling; 1 cup white chocolate chips; 4 ounces cream cheese, cubed; 1 box (15.25 ounces) lemon cake mix; ½ cup unsalted butter, sliced thin

If you love desserts that are irresistibly sweet, tangy, and delightfully easy to make, you’re in for a treat with this lemon cream cheese dump cake! The magic lies in how all the ingredients layer together—minimal effort, maximum reward. With just five simple ingredients and one baking dish, this recipe delivers an ultra-moist, gooey cake that tastes like it took hours to create. Whether you’re hosting a get-together, craving something lemony, or just looking for a fuss-free dessert, this dump cake checks all the boxes.

And let’s be real—there’s something so satisfying about just dumping everything in one pan and letting the oven do its thing.

A little personal story about lemon desserts 🍋

Lemon desserts have always held a special place in my heart. I remember the first time I baked anything lemony—I was about twelve and had a summer full of curiosity (and an overabundance of lemons from our backyard tree). I made a mess in my mom’s kitchen trying to whip up lemon bars that were, let’s say, less than perfect. But despite the slightly burnt edges, the tartness of the lemons paired with a sweet crust won me over. Since then, lemon desserts have become my go-to for nearly every occasion.

This lemon cream cheese dump cake reminds me of those carefree baking experiments—but with way better results. It’s quick, nostalgic, and every bite hits that sweet-tart spot perfectly.

What makes this cake so special?

While dump cakes are famous for their ease, the combination of lemon pie filling and cream cheese in this recipe takes it to the next level. The tangy lemon filling provides a bold, citrusy punch, while the cream cheese adds a luscious creaminess that melts into the cake. White chocolate chips add a layer of sweetness, balancing everything out beautifully. Plus, the buttery, crumbly lemon cake topping bakes to golden perfection.

No frosting, no fancy mixing bowls—just a decadent dessert that feels like sunshine in every bite.

Let’s talk ingredients: the stars of the show

This recipe is all about simple ingredients that pack a punch. Here’s what you’ll need:

Lemon pie filling: This is the heart of the dessert, giving it that vibrant, zesty lemon flavor. If you can’t find lemon pie filling, try substituting with a good-quality lemon curd. Trust me, it works beautifully.
White chocolate chips: These add a rich sweetness to balance the tartness of the lemon filling. If you’re out, mini marshmallows or a sprinkle of shredded coconut can create a similar effect.
Cream cheese: The cubed cream cheese melts into the filling as it bakes, creating pockets of creamy deliciousness. If you need a substitute, mascarpone cheese works well, though it’s a bit less tangy.
Lemon cake mix: This forms the buttery, crumbly topping. If you’re feeling adventurous, swap in a vanilla or yellow cake mix for a slightly different flavor.
Butter: The magic ingredient that brings it all together! Sliced butter melts over the cake mix, creating a golden, crispy topping. Opt for unsalted butter for better control over the sweetness.

Kitchen gear: What you need (and don’t need)

This recipe is delightfully low-maintenance when it comes to kitchen tools:

12-inch skillet or baking dish: A 9×9 or 9×13-inch dish works perfectly. If you love the rustic charm of a skillet cake, a cast-iron skillet is also a great choice.
Sharp knife: For slicing butter into even pads and cubing the cream cheese.
Spatula or spoon: For spreading the lemon pie filling and distributing the toppings.
Oven mitts: Because no one enjoys burned fingers when pulling out something this delicious!

No electric mixer or fancy gadgets are needed—this recipe is as simple as it gets.

Step-by-step: My foolproof method

Ready to dive in? Here’s how to make this lemon cream cheese dump cake:

Preheat your oven to 350°F. Start with a preheated oven to ensure even baking.
Choose your baking dish: I like using a 9×13-inch dish for a thinner cake, but if you prefer a thicker slice, a 9×9 works perfectly. Grease your dish lightly to prevent sticking.
Layer the lemon pie filling: Pour the lemon pie filling into the dish and spread it out evenly. Don’t skip this step—it ensures every bite is full of tangy lemon goodness.
Add white chocolate chips: Sprinkle the chocolate chips evenly over the filling. They’ll melt slightly while baking, adding just the right amount of sweetness.
Scatter the cream cheese cubes: Make sure they’re evenly distributed. As they melt, they’ll create creamy pockets of deliciousness throughout the cake.
Cover with cake mix: Pour the lemon cake mix over the top, spreading it out gently to cover all the filling. Try to keep it even but don’t worry if some spots look uneven—it’ll all bake up beautifully.
Top with butter slices: Lay the butter slices evenly across the top of the cake mix. This is what creates that buttery, golden crust.
Bake to perfection: Pop it in the oven and bake for about 1 hour. You’ll know it’s done when the top is golden brown and the filling is bubbling at the edges.

Fun variations to try

Make it gluten-free: Use a gluten-free lemon cake mix, and double-check that your pie filling is gluten-free.
Go vegan: Swap the cream cheese for a dairy-free version, use vegan butter, and choose a plant-based white chocolate alternative.
Berry twist: Add a handful of fresh or frozen raspberries to the pie filling for a lemon-berry combo.
Coconut delight: Sprinkle shredded coconut over the cake mix for a tropical vibe.
International flair: Experiment with other pie fillings like passion fruit or mango for a global twist.

Each variation offers a unique flavor, but the original is always a crowd-pleaser.

Serving and presentation ideas

For a wow-worthy presentation, serve your lemon dump cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with lemon zest or thin lemon slices for an extra pop of color and freshness. Hosting a brunch? Pair this cake with a platter of fresh berries for a vibrant spread.

Perfect pairings

Iced tea with lemon: Classic, refreshing, and complements the tangy cake perfectly.
Lemonade spritzer: Mix lemonade with sparkling water for a bubbly treat.
Chamomile tea: The mellow, floral notes of chamomile balance out the sweetness of the cake.
Citrus-infused water: Add lemon, lime, and orange slices to water for a simple, elegant pairing.

Storing and reheating tips

If you have leftovers (though I doubt you will), store them in an airtight container in the refrigerator for up to 4 days. To reheat, pop a slice in the microwave for 20-30 seconds, or warm it in a 350°F oven for 10 minutes. Pro tip: Cover it with foil to prevent the top from over-browning during reheating.

Scaling the recipe for any occasion

Need to feed a crowd? Double the recipe and bake it in a larger dish. For smaller gatherings, halve the ingredients and use a square 8×8 pan. Keep in mind, the baking time might need slight adjustments—larger cakes take a few minutes longer, while smaller ones bake a bit faster.

Potential issues and how to avoid them

Dry topping: If parts of the cake mix remain powdery, it’s likely the butter wasn’t evenly distributed. Make sure those butter slices cover as much of the cake mix as possible.
Over-browning: If the top browns too quickly, cover the dish loosely with foil during the last 15 minutes of baking.
Undercooked filling: If the filling isn’t bubbling, give it a few more minutes in the oven.

Time to bake your lemony masterpiece!

I can’t wait for you to try this lemon cream cheese dump cake. It’s the perfect blend of easy, delicious, and impressive—whether you’re treating yourself or sharing with loved ones. Let me know how it turns out and what fun twists you try. Happy baking!

FAQs

1. Can I use a different pie filling?
Absolutely! While lemon pie filling is the star, you can try cherry, blueberry, or even apple for a fun twist.

2. What if I don’t have white chocolate chips?
No problem! You can substitute with milk chocolate chips, shredded coconut, or even leave them out entirely.

3. Can I make this ahead of time?
Yes! It’s best served warm, but you can bake it ahead and reheat it before serving.

4. Is this recipe freezer-friendly?
Yes! Once baked and cooled, freeze individual portions in airtight containers. Reheat in the oven for best results.

5. How do I know it’s done baking?
Look for a golden brown top and bubbling filling around the edges—that’s your sign it’s ready!