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Easy Lemon Dump Cake With Cream Cheese

This lemon dump cake with cream cheese is easy peasy lemon squeezy. With 4 simple ingredients: lemon pie filling, cream cheese, box cake mix, and butter, you’re just an hour away from lemony bliss.

If you’re on the hunt for an easy, crowd-pleasing dessert, you’ve hit the jackpot with this Lemon Cream Cheese Dump Cake. The bright, tangy flavor of lemon pie filling mingles with chunks of cream cheese, all topped off with a buttery, lemony cake mix crust.

lemon cream cheese dump cake on white plate with lemons and rest of cake in background

It’s a refreshing treat that’s perfect for any summer gathering or backyard BBQ and can be eaten warm or cold. The best part is that you only need four ingredients and five minutes of prep time to pop this yummy treat in the oven.

It’s so simple to make but tastes like you spent hours in the kitchen. Whether you’re celebrating National Lemon Day in August or just craving a dessert that tastes light and refreshing, this easy dump cake is a perfect choice. Once you try it, this will be your go-to dessert all summer long!

Psst… we also have an Upside Down Pineapple Dump Cake!

up close image of lemon dump cake

Ingredients for Lemon Cream Cheese Dump Cake

This section is meant to provide an overview of the ingredients required for the recipe. For specific amounts and instructions, please refer to the recipe card at the bottom of the post.

  • Lemon Pie Filling — This is the star ingredient that provides the tangy, citrusy base to give the cake its signature lemon flavor. It’s easy to swap out pie fillings, though, like we did for this Strawberry Cream Cheese Dump Cake. Cherry, blueberry, or apple could all work.
  • Cream Cheese — Adds a rich, creamy texture that balances the tartness of the lemon pie filling.
  • Lemon Cake Mix — Just use the powder; don’t make a cake batter. The dry mix combines with the butter and forms a light, fluffy, and slightly crispy topping. If you don’t have lemon, yellow cake mix or white cake mix works just fine, too.
  • Butter — Melts into the cake mix to create a golden, buttery crust.
ingredients for lemon dump cake recipe on marble background

How to Make Lemon Dump Cake With Cream Cheese

This section provides a brief overview of the instructions but the steps are not detailed. For exact step-by-step instructions, refer to the recipe card below.

collage image of ingredients on left and lemon layer on right

Step 1: Preheat the oven to 350F and grease a 9×13 baking dish.

Step 2: Add the lemon pie filling to the bottom of the dish, making sure it’s spread in an even layer and completely coats the bottom of the pan.

collage image of cubed cream cheese on left and cream cheese placed on the lemon layer on the right

Step 3: Cut the cream cheese into small chunks, and place them all over the lemon filling.

collage image of dry cake mix added on left and butter added on right

Step 4: Sprinkle the dry lemon cake mix over the lemon cream cheese layer. Try to get an even coating.

Step 5: Drizzle the melted butter all over the top of the cake mix layer. It’ll sink in to combine with the cake mix and create a buttery, crumbly layer.

Step 6: Bake the cake for 55-60 minutes and then let it sit for at least 10 minutes before serving. It can be enjoyed warm or chilled.

Serving Suggestions

Serve a few minutes out of the oven if you like warm and gooey desserts. To make it more refreshing during the summer, let it chill for a while in the fridge before serving.

This lemon dump cake is also delicious with a big scoop of vanilla ice cream, a dollop of Cool Whip or homemade whipped cream, or topped with fresh berries.

Storing Leftovers

Keep leftover lemon cream cheese dump cake in the fridge for up to 3-4 days. Make sure it’s covered tightly with plastic wrap or stored in an airtight container.

To freeze it, store it in an airtight container or wrap the dish in plastic wrap and then aluminum foil before placing in the freezer. It’ll keep 2-3 months. Thaw overnight in the fridge and serve chilled or warm it gently in the microwave.

lemon dump cake with cream cheese top down view

Lemon Dump Cake Recipe Tips and Tricks

  • If the top is browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking to prevent it from getting too dark.
  • For extra lemon flavor, grate some lemon zest over the top before baking.
  • Want to make it look pretty? Dust the cooled cake with a light layer of powdered sugar. It adds a touch of sweetness and looks great.

Additions and Variations

Nutty Crunch: Add chopped nuts, such as almonds, pecans, or walnuts, on top of the cake mix for a crunchy topping that complements the creamy filling.

White Chocolate: Scatter white chocolate chips over the lemon and cream cheese layers before adding the cake mix for a rich, sweet surprise in every bite.

Fresh Berries: Serve this cake with some fresh raspberries, blueberries, or strawberries to brighten up the flavor even more.

a plate of lemon dump cake

Lemon Dump Cake FAQ

Is dump cake supposed to be gooey?

Yes, dump cake has a gooey texture even after cooking completely. It will not be fluffy and mostly dry like a normal cake.

Do you eat dump cake hot or cold?

You can enjoy dump cake either warm or cold—it’s up to your personal preference. When it’s warm, it’s gooey and comforting. When it’s cold, it’s firmer and more refreshing. We like it both ways.

How do you know when a dump cake is done?

A dump cake is done when the top is golden brown. The toothpick test doesn’t really work here because dump cakes are gooey when they’re still warm.

Why is my dump cake still powdery on top?

If your dump cake is still powdery on top, the butter wasn’t drizzled evenly enough over the dry cake mix layer. It should moisten up as the cake rests in the fridge, but in the future, try to get an even butter drizzle over the top.

easy lemon dump cake recipe for summer

More Luscious Lemon Recipes

Love lemons as much as we do? Here are more tangy, zippy, lemony recipes to try!

overhead shot of lemon cream cheese dump cake on white plate

Lemon Cream Cheese Dump Cake

Donella Crigger
Ready for a dessert that screams summer? This Lemon Dump Cake, with its luscious lemon pie filling and smooth cream cheese, is perfect for your next backyard barbecue!
No ratings yet
Prep Time 5 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 539 kcal


  • 1 21-oz can lemon pie filling
  • 1 8-oz block cream cheese
  • 1 box lemon cake mix 13.25oz box
  • 1 stick butter ½ cup, melted


  • Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish.
  • Pour the lemon pie filling into the dish, making sure to coat the entire bottom.
  • Cut the cream cheese into small chunks, and scatter over the pie filling.
  • Pour the cake mix in an even layer over the pie filling and cream cheese.
  • Add the butter to a small microwave-safe bowl, and heat for about 30-45 seconds, until melted. Pour evenly over the cake mix.
  • Transfer the dish to the oven, and bake for 55-60 minutes, until golden.
  • Allow to cool for 10 minutes, and enjoy!


Calories: 539kcalCarbohydrates: 79gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 72mgSodium: 834mgPotassium: 71mgFiber: 1gSugar: 50gVitamin A: 734IUCalcium: 167mgIron: 1mg
Keyword lemon cream cheese dump cake, lemon dump cake with cream cheese
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  • I'm Donella, the voice, heart, and wit (sometimes) behind this blog. I homeschool my pre-teen son by day and moonlight as a blogger and freelance writer. I'm a Diet Pepsi aficionado with a bookshelf that's always overflowing. My two dogs—a German Shepherd and a Beagle—are my fluffy shadows. I love planning in my bullet journal almost as much as I love hoarding notebooks and pens. I may be an introvert who missed her calling as a desert hermit, but that just gives me more time to write, right?

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