There’s something special about a dessert that looks polished but requires very little effort. This lemon cream cheese dump cake delivers exactly that. A sophisticated citrus dessert you can pull together with pantry ingredients and a single bowl.
The flavor is bright, the texture rich, and the layers bake into something that feels more elegant than anything labeled “dump cake” has a right to be. If you’ve ever wanted a bakery-quality dessert without the stress, this one delivers.
I’ve brought it to summer brunches, served it at holiday buffets, and plated it for dinner parties. It never disappoints. This version uses premium cream cheese, a buttery lemon cake mix, and golden crumbles that bake into a crisp top.
The lemon pie filling adds just the right amount of tartness to balance the creamy center. It’s indulgent but not overwhelming, elegant but unfussy.
What Makes This Lemon Cheesecake Dump Cake Stand Out
This isn’t your average lemon cake mix dessert. It has structure and contrast. The bottom layer, made from a boxed cake mix and melted butter, bakes into a rich, almost shortbread-like base.
On top of that, lemon pie filling adds brightness. Then comes the cream cheese layer, smooth, tangy, and lightly sweetened.
If you’re looking for gourmet lemon dessert ideas or want something with bakery-level results but without any technical steps, this recipe hits every mark. You don’t even need a mixer, though I use my KitchenAid when I want the cream cheese extra silky.
For the crumble topping, you just scatter the rest of the buttery cake mix mixture. It crisps in the oven and gives that signature dump cake texture, tender, gooey, and golden in all the right places.
Lemon vs. Yellow Cake Mix – Which Is Better?
Let’s talk about one of the first decisions you’ll make. The box.
I’ve used both yellow cake mix and lemon cake mix. If I want a clean lemon profile that doesn’t overpower, I stick with yellow. It lets the lemon pie filling lead. But for a sharper, more citrus-forward bite? The lemon box cake mix wins.
In my notes:
- Yellow cake mix makes a balanced dessert that works well for crowds.
- Lemon cake mix gives the whole cake a single, strong flavor identity.
Both work. It just depends how loud you want the lemon to speak.
Why I Recommend 1.5 to 2 Cans of Pie Filling
This recipe uses lemon pie filling, not fresh lemons, not lemon curd. If you’re searching lemon dump cake recipes pie fillings, this is the style you’re looking for.
Start with one full can, then add half or the second if you like a generous middle. I’ve found 1.5 cans gives that sweet spot between gooey and set.
The pie filling makes this cake spoonable. And it plays well with the tangy cream cheese. You’ll see some versions that use cherry or blueberry, even strawberry cheesecake dump cake recipes, but lemon is my favorite for contrast.
Use the Right Bakeware for Best Results
I’ve baked this in both metal and glass pans, but nothing beats a ceramic 9×13 baking dish for even heat and a clean release. It helps the base bake fully without over-crisping and keeps the cream cheese layer set and smooth.
If you use metal, you’ll get slightly crispier edges. Glass tends to keep things a little too soft. Ceramic strikes the right balance—especially if you’re serving guests and want clean slices.
Cream Cheese Layer: Soft, Sweet, and Never Skipped
Don’t skip the cream cheese layer. It’s what sets this apart from other dump cake recipes.
Soften your cream cheese first. That way, when you mix it with sugar, egg, vanilla, and lemon zest, it spreads evenly and sets cleanly during baking.
This layer isn’t just for structure, it brings a creamy contrast that rounds out the lemon. I’ve tried the recipe without it once. Never again.
How to Bake for a Golden Top and Creamy Middle
Use a metal 9×13-inch pan. I’ve used both glass and metal, but the metal pan crisps the edges better and gives a more even bake.
Bake at 350°F (175°C) for 35–40 minutes. You’ll know it’s ready when the top is golden and the middle doesn’t jiggle.
Cool for at least 45 minutes. I know it’s hard to wait, but this rest time lets the layers firm up. Slice too early and you’ll end up with more spoon than square.
How Long It Lasts and How to Store This Lemon Cheesecake Dump Cake
This dessert works warm or chilled. I like to serve it slightly warm with a dusting of powdered sugar. Vanilla ice cream is a good match. Whipped cream works too.
The cream cheese gives it a lemon cheesecake dump cake recipe kind of texture, which is why it handles cold storage so well. You can keep leftovers in the fridge up to 3 days. Just reheat gently.
Want to freeze it? I do it often. Wrap squares in parchment and foil. Defrost overnight, and reheat in the oven for 10 minutes.
Other Dump Cakes I Bake Just As Often
If this 4 ingredient lemon cream cheese dump cake recipe makes you hungry for more, here’s what I recommend next.
Try this Lemon Blueberry Cake for something with a berry punch.
Go for a classic Peach Cobbler when you want something baked and cozy.
Or switch things up with this Pineapple Coconut Layered Dump Cake. It uses the same dump method with tropical flavor.
And for another lemon dessert that skips the dump method? Lemon Olive Oil Cake is smooth, tender, and great with tea.
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Pin This Recipe and Come Back to It Anytime
Save this to your Pinterest board under best dump cake recipes or cake mix dump cake ideas. It’s one of those desserts you’ll come back to again and again.
If you make it, tell me how it turned out. Did you go with lemon or yellow cake mix? Did you try it warm or chilled? Let’s talk in the comments, I’d love to hear what worked for you or what you’d tweak next time.
Equipment Notes That Make a Difference
- Cream cheese: Use Philadelphia for best texture and flavor.
- Lemon zest: A Microplane gives you fine zest that disperses evenly.
- Mixer: A stand mixer (like a KitchenAid) helps the cream cheese layer come together faster, but a hand whisk works too if the cream cheese is fully softened.
Lemon Cream Cheese Dump Cake Recipe
Course: Dump Cakes12
servings15
minutes40
minutes300-350
kcalIngredients
1 box yellow cake mix (or lemon cake mix for extra lemon flavor)
3/4 cup unsalted butter, melted
1.5 to 2 cans (21 oz) lemon pie filling
12 oz cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
Zest of 1 lemon
Optional: Powdered sugar for dusting
Steps
- Preheat the oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. This will ensure your cake comes out without sticking to the edges. - Prepare the bottom cake layer
In a large bowl, combine the yellow cake mix with melted butter. Mix until crumbly. Spread about half of the cake mixture evenly over the bottom of the prepared baking dish, pressing it down lightly to create a base. - Add the lemon filling
Spread 1.5 to 2 cans of lemon pie filling over the cake mix base. Ensure it’s evenly distributed for that burst of lemony goodness in every bite. - Make the cheese layer
In a separate bowl, beat together the softened cream cheese, sugar, egg, vanilla extract, and lemon zest until smooth. Spoon or spread this mixture over the lemon pie filling, creating another delicious layer. - Top with remaining cake mix
Sprinkle the remaining cake mix mixture over the cream cheese layer. It doesn’t need to completely cover the cheese layer; the crumble effect will give the cake a lovely texture and a rustic look. - Bake
Place the cake in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and slightly crispy. The cake will be ready when the cream cheese layer is set and no longer jiggly. - 7. Cool and serve
Allow the cake to cool for at least 45 minutes before slicing. The layers will firm up as it cools. You can dust with powdered sugar for an extra touch of sweetness before serving, or pair it with a scoop of vanilla ice cream for a complete dessert experience!
Emma’s Notes
You can use a lemon cake mix or yellow cake mix. Lemon cake mix makes the citrus flavor stronger. Yellow cake mix gives a more balanced result.
One reader used just 1 can of lemon pie filling and still found the flavors well-balanced in a halved recipe. They also added a bit of lemon juice to the cream cheese mixture with great results.
If your cream cheese is too cold or firm, the texture may turn out runny instead of smooth. Always let cream cheese fully soften to room temperature for best texture.
Try other flavor combos using this recipe as a base: chocolate cake mix + cherry pie filling, spice cake + apple, or yellow cake + pineapple pie filling.
A vanilla or white cake mix can be used for a milder flavor. Just note it will be less rich than yellow cake mix.
Frequently Asked Questions
Can I freeze lemon cream cheese dump cake?
Yes. Once fully cooled, slice and wrap individual portions in parchment and foil. Freeze up to 2 months. Reheat in the oven at 300°F for about 10 minutes or microwave gently.
Can I use lemon curd instead of lemon pie filling?
You can, but lemon curd is thicker and more concentrated than pie filling. Use slightly less (around 1¼ cups), and spread it thinly so it doesn’t overpower the other layers. Avoid baking curd at very high temps—it can crack or separate.
Can I make this using lemon pudding mix instead of pie filling?
Instant pudding doesn’t work well here. It won’t hold its shape or deliver the same gooey texture during baking. Stick with canned lemon pie filling or curd for best results.
Can I use clarified butter instead of regular butter?
Yes. Clarified butter works fine, though the flavor will be slightly different and the texture may crisp a bit more on top.
Can I use a 9×9 pan instead of a 13×9?
Yes. If you want thicker layers, use a smaller 9×9 pan. Baking time may increase slightly.
How long does the cake last?
Store covered in the fridge for up to 3 days. You can make it up to 5–6 days ahead and freeze it if needed.
Can I bake this in a pie dish or make it pie-style?
You can, but the layers will be tighter and thicker. Be sure not to overfill and adjust baking time as needed.
Can I make this in a crockpot?
Yes. Line the slow cooker with parchment. Add layers as described. Cook on LOW for 2.5 to 3 hours or until the top is set and edges are golden.
Can your dump cake recipes be made in a crockpot? If so, directions, please?
Thank you
Alyce
Yes, this will work in a crockpot, but the texture will be much softer – more like a pudding cake rather than crisp on top. If that sounds good, just grease the crockpot, layer the ingredients the same way, and cook on HIGH for 1.5 to 2 hours or LOW for 3-4 hours. Let it sit for 15-20 minutes after cooking to firm up. If you prefer a crispier top, the oven is the better option!
Your picture in the pie plate looks different than the recipe. It appears to have the cake layer on the bottom followed by a small layer of lemon and then a cream cheese layer followed by a lemon layer and then the cream cake crumbles. Which is it? I’m anxious to make this. Thx. Lin
Lin, good eye! The layering in the recipe is correct as written – starting with the cake mix base and butter, then the lemon filling, followed by the cream cheese mixture, and topped with the remaining cake mix crumbles. If a picture looks a little different, it is because I sometimes use photos from multiple batches, and slight variations can happen depending on what I try. But if you follow the recipe steps, you’ll get the right texture and balance of flavors. Can’t wait to hear how it turns out for you! 😊
Can I make lemon pudding pie instructions from box instead of canned
Yes, you can use boxed lemon pudding instead of canned pie filling, but there are a few things to keep in mind. Boxed pudding has a softer, creamier texture compared to the thicker consistency of pie filling, so the layers in the dump cake may not hold as firmly. To make it work, prepare the pudding according to the package directions and let it thicken slightly before spreading it over the cake mix base. If you want a more set texture, you can reduce the amount of milk slightly when making the pudding.
Hello! Can you use lemon curd instead of pie filling? I cannot find lemon pie filling that doesn’t have artificial flavor and or artificial food coloring added.
Hi Zebi! Yes, you can definitely use lemon curd instead of lemon pie filling. Since curd is usually richer, smoother, and more concentrated, a couple of small tweaks can help everything bake up nicely.
I’d suggest using about 1.5 cups of lemon curd in place of the two cans of pie filling. If the curd feels a little too thick to spread, you can whisk in a bit of lemon juice or water (start with a tablespoon or two) to loosen it up.
Also, since lemon curd is often sweeter than pie filling, consider reducing the sugar in the cream cheese layer — 1/2 cup tends to work well if your curd leans sweet.
Hope that helps! Let me know how it goes 🍋
When you make this recipe, how long will it last if you want to make one for a week ahead
Hi Lisa! This lemon cream cheese dump cake actually keeps quite well if you store it properly. I usually cover it tightly and refrigerate it—keeps for up to 5 days with the texture and flavor still tasting great. If you’re planning a full week ahead, I’d suggest making it no more than 5 days in advance, or freezing it.
It freezes nicely, too. Just let it cool completely, wrap it well, and store it in an airtight container or freezer bag. It can stay frozen for about 2 months. When you’re ready, thaw it overnight in the fridge and warm it up slightly in the oven before serving—it brings back that fresh-baked texture 😊
I was really disappointed with this recipe. In no way are the quantities enough for a 13 X 9 pan. The picture shows a nice thick layer of lemon pie filling on top of a thick layer of the cream cheese filling. It became obvious as I was assembling that the layers would be really thin so I put the whole cake mix mixture on the bottom, not wanting to waste a can of pie filling. I made the rest as normal but used another cake mix mixture for the topping. It would probably be great in a 9 x 9 pan. Sorry…just being honest.
Diane, I really appreciate your honest feedback! Looking at the recipe again, I can see how the layers might feel too thin in a 9×13-inch pan. To get that thick, creamy texture like in the picture.
If making it in a 9×13, 1.5 to 2 cans of lemon pie filling and 12 oz of cream cheese instead of 8 oz will help create the right thickness. Also, splitting the cake mix evenly between the base and the topping instead of using it all on the bottom will give it a better balance.
I’ll update the recipe to reflect these adjustments. Thanks again for your input—it really helps make sure the recipe turns out great for everyone!
I agree – I neglected to read the comments before starting, and as soon as I saw the crust on the bottom of the pan, I moved it to a 7X9 pan. Haven’t tasted it yet, but the proportions look great, and it smells wonderful.
Sounds like you made a great call, Nancy. That adjustment with the 7×9 pan was smart it really does help keep the layers a bit thicker and more balanced. Hope the taste lived up to how good it smelled! Let me know how it turned out.
Will this recipe work in pie form as pictured also ?
Yes! This recipe works beautifully in pie form, just like in the picture. Instead of a 9×13-inch baking dish, use a deep-dish pie pan or a springform pan for easy slicing. The layering process stays the same, but you might need to slightly reduce the cake mix topping to fit the smaller size. Baking time should be similar—just keep an eye on it around the 30-minute mark to ensure it doesn’t overbrown. Let it cool before slicing, and you’ll have a perfect pie-style dessert!
Could I use a white, vanilla cake mix instead of yellow? It sure looks yummy. Also, does the cake go bad after 3 days?
Hi Joyce,
You can use a white vanilla cake mix instead of yellow! The texture will stay the same, but the flavor might be slightly less rich since yellow cake mix tends to have a bit more butter flavor. If you want to bring back some of that depth, you could add an extra teaspoon of vanilla extract or even a splash of melted butter to the mix.
As for storage, the cake should be fine for about 3 days at room temperature if covered well. If you want to keep it fresher longer, refrigerate it, and it should last up to 5 days. Just bring it to room temperature before serving, or warm it up slightly for the best texture. Let me know if you give it a try!
Can you make this cake with different cake mixes and filling?
Absolutely. You can definitely experiment with different cake mixes and fillings. For instance, a white or vanilla cake mix would give a more neutral base. A spice cake mix will add a warm, cozy twist, especially if paired with an apple or pumpkin filling.
For the filling, you’re not limited to lemon—cherry, blueberry, or even peach pie fillings work wonderfully. Just keep the quantity about the same to maintain the balance of layers. If you decide to switch it up, let me know how it turns out. I’d love to hear about your flavor combinations.
I made it using a chocolate cake mix and cherry pie filling. Also, a yellow cake mix with pineapple pie filling and a spice cake mix with apple pie filling. Just use the recipe as a guide and match up your flavors of cake mix and pie fillings. So far all of these have been very good.
Love your flavor combos, Lynne — chocolate and cherry is always a win, and that spice cake with apple filling sounds perfect for cooler weather 🍎🍒 You’re absolutely right about using the recipe as a jumping-off point. It’s fun to see how flexible this one can be depending on the mood or the season. Thanks for sharing your variations!
Hi! Could I use clarified butter? Looks and sounds delish
Thank you
Yes, you can use clarified butter in this recipe. It will give the cake a slightly richer flavor since the milk solids are removed, making it purer fat. The texture might be a bit more crumbly because clarified butter has less moisture than regular melted butter, but it should still work beautifully. Just use the same amount (3/4 cup) as stated in the recipe.
If you try it, let us know how it turns out—I’d love to hear about the results 🙂
I made it and it was delicious my son also ate it every time he was over I’ll be making it again!!!
That’s amazing to hear, Eileen. Sounds like it was a hit in your house. 😊 I love how recipes like this become family favorites—nothing better than a dessert everyone keeps coming back for.
Thanks for sharing, and I hope you enjoy it again next time 🍋💛
Mine did NOT turn out like yours. I call this a fail but I don’t even know what I did wrong. I think maybe the cream cheese I had was not the best one to use and it was not soft enough. The cake filling was not fluffy like yours instead it was more runny and custard like. It was still tasty but not looking at all like yours did 😩
I totally get how frustrating that must be. Based on what you described, it sounds like the cream cheese layer didn’t set up quite right. If it turned out runny and custard-like instead of fluffy, a few things might’ve been the issue. The cream cheese might not have been fully softened, which can make it harder to blend smoothly and affect the texture. Beating it really well before adding the sugar, egg, and vanilla helps keep it light and creamy.
Baking time could also be a factor—if the center was still jiggly when you took it out, it may have needed a few extra minutes in the oven. Some ovens run a little hotter or cooler, so if yours tends to bake unevenly, that could have played a role too.
That being said, I love that it still tasted good! If you ever try it again, making sure the cream cheese is really soft and well-mixed should help.
If I were to use lemon curd instead of lemon pie filling, what adjustments would I need to make?
Hi Betsy! Great question — yes, you can swap lemon curd for lemon pie filling, but since lemon curd is richer, smoother, and usually thicker (and sometimes more tart), a couple of small adjustments might help balance the cake.
First, I’d recommend using closer to 1.5 cups of lemon curd instead of 2 full cans of pie filling, since curd is more concentrated. If your curd is very thick, you could whisk in a tablespoon or two of lemon juice or water to loosen it slightly, so it spreads easily.
Also, because lemon curd is typically sweeter, you might want to reduce the sugar in the cream cheese layer — maybe try 1/2 cup instead of 3/4 cup, depending on how sweet your curd tastes.
Let me know if you give it a try! 🍋✨
Can you freeze this cake?
Hi Jan! Yes, you can freeze it. Just be sure to let the cake cool fully, then wrap it up tightly—plastic wrap followed by foil works well. It’ll keep in the freezer for up to 2 or 3 months. That said, the texture and flavor are definitely best fresh. Once thawed, the cream cheese layer can get a bit softer and the top might lose some of that buttery crispness. Still tasty, just not quite the same as right out of the oven 😊 Let me know if you try it!
Excellent! I love anything lemon. Husband not so much, but he raved about this. I halved the recipe, except I used the full box of lemon cake mix and the 3/4 C butter, 1 -21 oz can lemon pie filling, the zest of 1 small lemon, and squeezed a bit of the leftover lemon juice into the cream cheese filling. It turned out great. We didn’t feel anything was out of balance. Thanks for a great recipe.
Jana, that sounds like a delicious variation — love how you made it your own. Using the full box of cake mix while halving the rest is a clever move, and the added lemon zest and juice must’ve really brought the flavor forward 🍋
Glad to hear even your lemon-skeptical husband was won over! If you’re ever looking for more lemon-forward recipes to try (or tweak), there’s plenty more to explore on the site.
Can you make this recipe printable?
Hi Pam, I went ahead and made that recipe printable. Feel free to reach out if you need anything else.
The picture has 3 eggs but the recipe only calls for 1. I sure hope this goes as planned.
Ah, good eye Kathleen 👀 You’re right, the photo does show 3 eggs, but the recipe only needs 1. As long as you go with the written instructions, you’re all set. I’ve made it with just 1 egg and it bakes up just the way it should. Appreciate you catching that, I’ll make sure we update the image soon.
This recipe looks amazing! How do you think this would work out if I made it in individual 4″ ramakins? I would like to offer a “take away” treat for dinner guests.
That sounds like such a thoughtful idea. Using individual 4” ramekins should work beautifully! You’ll just want to reduce the bake time a bit, maybe start checking around the 25-minute mark. As long as the tops are golden and the cream cheese layer has set, you’re good. Let them cool fully before wrapping up and they’ll make the perfect little takeaway treat. Would love to hear how it goes if you try it!