Dump cakes are all about minimal steps and maximum flavor, and this one is perfect for spring or any lemon-lover.
🍋 Lemon Cream Cheese Dump Cake
Ingredients
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1 can (21 oz) lemon pie filling
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1 block (8 oz) cream cheese, softened
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1/3 cup granulated sugar
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1 tsp vanilla extract
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1 box yellow cake mix (or lemon cake mix for extra lemon flavor)
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1 stick (1/2 cup) unsalted butter, melted
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Optional toppings:
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Powdered sugar
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Lemon zest
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Fresh berries
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Whipped cream
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Instructions
1. Preheat
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13 baking dish.
2. Add the lemon layer
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Spread the lemon pie filling evenly in the bottom of the dish.
3. Make the cream cheese mixture
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In a bowl, beat together:
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Cream cheese
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Granulated sugar
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Vanilla
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Drop spoons of the cream cheese mixture on top of the lemon layer (no need to spread perfectly).
4. Add the dry cake mix
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Sprinkle the dry cake mix evenly over everything.
Don’t stir — dump cakes stay layered.
5. Add butter
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Drizzle the melted butter evenly across the cake mix.
Make sure most of the surface gets moistened.
6. Bake
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Bake 40–50 minutes, or until the top is golden and the edges are bubbly.
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Let cool 10–15 minutes before serving so it sets slightly.
Serving Ideas
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Serve warm with a scoop of vanilla ice cream.
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Add whipped cream + lemon zest for extra brightness.
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Add fresh blueberries or raspberries for a gorgeous contrast.
Tips
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For a creamier cake: add a second can of lemon pie filling.
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For a drier, more cobbler-like top: use slightly less butter (6–7 tbsp).
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For extra lemon punch: add 1–2 tbsp lemon juice to the cream cheese mix.
If you want, I can also give you:
🍋 Lemon blueberry dump cake
🍋 Lemon cream cheese bars
🍋 No-pie-filling version using real lemons
Just tell me!
