This lemon cream cheese dump cake is a three layer 9×13 dessert: a buttery cake mix crust, a layer of lemon pie filling, a sweet cheesecake layer, and more buttery crumbs on top. It takes about 15 minutes to put together, bakes at 350°F for 35 to 40 minutes, and serves 12.
The trick is the cream cheese. Beaten with sugar, an egg, vanilla, and lemon zest, it bakes into a soft cheesecake middle that turns a simple dump cake into something that tastes like a lemon cheesecake bar. One reader told me hers was gone in 2 days, and the family was already asking for the next one.
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- Pan: one 9×13 inch baking pan, lightly greased
- Oven: 350°F (175°C), bake 35 to 40 minutes
- Prep: about 15 minutes, one bowl for the crumbs and one for the cream cheese
- Cooling: at least 45 minutes before slicing so the layers set
- Yield: 12 servings
- Keeps: 3 days in the fridge, or wrapped and frozen
You need one box of yellow cake mix (or lemon cake mix), ¾ cup melted unsalted butter, 1.5 to 2 cans (21 oz each) of lemon pie filling, 12 oz softened cream cheese, ¾ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, the zest of 1 lemon, and powdered sugar for dusting if you like.
Buttery Crumb, Lemon Pie Filling, Cheesecake Center
Most dump cakes are just fruit, dry cake mix, and butter. This one has more structure. The cake mix and melted butter are stirred together until crumbly, and half of that mixture is pressed into the pan, where it bakes into a rich, almost shortbread like base.
The lemon pie filling goes on next for brightness. Then comes the cream cheese layer, smooth and tangy, and the rest of the crumbs are scattered over the top so they crisp in the oven. Every square has a golden top, a creamy middle, and a tart lemon layer. If you like this style, the strawberry cheesecake dump cake is built the same way with berries.
Yellow Cake Mix or Lemon Cake Mix?
I have made it both ways. Yellow cake mix gives a balanced dessert that works well for a crowd, because the lemon pie filling leads and the crust tastes buttery and mild. Lemon cake mix gives the whole cake one strong citrus flavor, from crust to crumb topping.
A vanilla or white cake mix also works if you want a milder flavor, but it will taste a little less rich than yellow. If you search for a yellow cake mix and cream cheese dessert, this is a good one to start with, since the cake mix does double duty as crust and topping.
How Much Lemon Pie Filling to Use
This recipe is made with canned lemon pie filling, not fresh lemon juice and not homemade lemon curd. The card calls for 1.5 to 2 cans. Start with one full can, then add half or all of the second if you want a generous, gooey middle. For me, 1.5 cans is the sweet spot between gooey and set.
One reader halved the recipe and used just 1 can of lemon pie filling, and she still found the flavors well balanced. She also added a little lemon juice to the cream cheese mixture and liked the result.
Getting the Cream Cheese Layer Smooth
Let the cream cheese soften fully at room temperature before you start. Cold, firm cream cheese stays lumpy, and the layer can bake up runny instead of smooth. I use Philadelphia cream cheese because it gives the creamiest texture.
Beat the cream cheese with the sugar, egg, vanilla, and lemon zest until completely smooth. A stand mixer makes it quick, but a hand whisk works too once the cream cheese is soft. A Microplane gives you fine zest that spreads evenly through the layer. I made this cake without the cream cheese layer once and never again; it is what makes it taste like a cheesecake. If you love that tangy filling, my lemon cream cheese cake filling uses the same flavors between cake layers.
Building and Baking the Layers
Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch pan. Mix the cake mix with the melted butter until crumbly. Press about half of it into the pan to form the base.
Spread the lemon pie filling evenly over the base. Spoon the cream cheese mixture over the filling and spread it gently. Sprinkle the remaining crumbs on top. They do not need to cover everything; the gaps give the cake its rustic look.
Bake for 35 to 40 minutes, until the top is golden brown and slightly crisp and the cream cheese layer no longer jiggles. Metal pans give the crispiest edges. Ceramic bakes evenly and gives clean slices, while glass tends to keep the edges softer. Cool for at least 45 minutes so the layers firm up; slice too early and you get more spoon than square.
Runny Centers, Lumpy Cheese, and Pale Tops
- Center is runny: it was sliced too warm or needed a few more minutes. Bake until the middle no longer jiggles and give it the full 45 minutes to cool.
- Cheese layer is lumpy or watery: the cream cheese was too cold. Soften it fully before beating.
- Top is pale or floury: the crumbs were not fully coated in butter. Stir the cake mix and butter until every bit looks damp and crumbly.
- Too sweet or too tart: use yellow cake mix for a softer lemon flavor, or lemon cake mix and a little extra zest for a sharper one.
Serving It at Brunch, Potlucks, and Holiday Buffets
I have brought this cake to summer brunches, served it at holiday buffets, and plated it for dinner parties. Serve it slightly warm with a dusting of powdered sugar, or with vanilla ice cream or whipped cream. Because it slices cleanly once cool, it is easy to cut into 12 squares for a buffet table next to a pumpkin dump cake in the fall.
For another bright, creamy lemon dessert, try my lemon Basque cheesecake or buttery lemon crumb bars. And for a lemon cake that skips the dump method entirely, the lemon olive oil cake is tender and lovely with tea.
Chilling, Freezing, and Making It a Day Ahead
This dessert works warm or chilled, and the cream cheese layer gives it a lemon cheesecake texture that holds up well cold. That makes it easy to bake the day before a party: cool it, cover the pan, and refrigerate. Leftovers keep in the fridge for up to 3 days. Reheat gently if you like it warm.
To freeze, wrap squares in parchment and then foil. Defrost overnight in the fridge and reheat in the oven for about 10 minutes.
More Fruit Dump Cakes to Bake Next
This recipe works as a base for other flavors: try chocolate cake mix with cherry pie filling, spice cake mix with apple pie filling, or yellow cake mix with pineapple pie filling. For ready made versions, the lemon blueberry dump cake adds berries, the cherry dump cake is a classic, and the pineapple coconut layered dump cake uses the same layered method with tropical flavor. When you want something cozy, there is always an easy peach cobbler, and you can browse the whole list of easy dump cake recipes.
Lemon Cheesecake Dump Cake Questions
How do you make lemon dump cake with cream cheese?
Press half of a buttery cake mix crumble into a 9×13 pan, spread lemon pie filling on top, add a layer of cream cheese beaten with sugar, egg, vanilla, and lemon zest, then scatter the rest of the crumbs over it. Bake at 350°F for 35 to 40 minutes.
Is this the same as a lemon cheesecake dump cake?
Yes. The sweetened cream cheese layer bakes into a soft cheesecake center, so this recipe is often called lemon cheesecake dump cake.
Can I use Philadelphia cream cheese?
Yes, it is the brand I recommend. Use 12 oz, fully softened, so the layer beats up smooth.
Can I use lemon curd instead of lemon pie filling?
The recipe is written for canned lemon pie filling, which is thick enough to hold its own layer under the cream cheese. Lemon curd is softer and richer, so the result will be looser and more custardy than the cake shown here.
Do I stir the layers together?
No. Keep the crust, lemon filling, cream cheese, and crumb topping as separate layers so each square bakes up with distinct layers.
Pin It for Your Next Potluck
Save this lemon cream cheese dump cake to your dump cake or lemon dessert board so it is ready for the next brunch, potluck, or holiday buffet. If you make it, tell me in the comments whether you used yellow or lemon cake mix and if you served it warm or chilled.
Lemon Cream Cheese Dump Cake Recipe
This lemon cream cheese dump cake is a layered 9x13 dessert made with yellow or lemon cake mix, melted butter, lemon pie filling, and a sweet cream cheese layer with lemon zest. It takes about 15 minutes to assemble, bakes at 350°F for 35 to 40 minutes, and serves 12, with a golden crumb top and a soft cheesecake center. Half the buttery cake mix crumbs become the crust and the rest go on top, so this lemon cheesecake dump cake slices into neat squares once cooled. It is perfect for brunch, potlucks, holiday buffets, and anyone who loves lemon bars or cheesecake. Use lemon cake mix for a stronger citrus flavor, and keep leftovers in the fridge for 3 days or freeze them.
Ingredients
- 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
Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-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!
Notes
- You can use a lemon cake mix or a yellow cake mix. Lemon cake mix makes the citrus flavor stronger; yellow cake mix gives a more balanced result. A vanilla or white cake mix gives a milder, slightly less rich cake.
- One reader used just 1 can of lemon pie filling in a halved recipe and still found the flavors well balanced. She also added a little lemon juice to the cream cheese mixture with great results.
- Let the cream cheese soften fully to room temperature. If it is too cold or firm, the layer can turn out lumpy or runny instead of smooth.
- Cool for at least 45 minutes before slicing so the layers set. Store leftovers in the fridge for up to 3 days. To freeze, wrap squares in parchment and foil, thaw overnight in the fridge, and warm in the oven for about 10 minutes.
- Try other combinations with this method: chocolate cake mix with cherry pie filling, spice cake mix with apple pie filling, or yellow cake mix with pineapple pie filling.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 300-350
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!
I couldn’t find lemon pie filling can I use cook and Serve lemon pudding mix?
I would not use the dry cook-and-serve lemon pudding mix as a direct swap here. This recipe is built around lemon pie filling for that thicker fruit layer, so the texture will not come out the same. If you can, wait for lemon pie filling — that will give you the best result.
I thought that dump cakes were supposed to be easy and take less time to make!!!
Hi Karen, fair point. Dump cakes are usually popular because the assembly is simple, but some versions still take longer in the oven than people expect. This one is more about easy prep than ultra-fast total time.
Tasted really good but it did have a thin cake layer. I used two packages of cream cheese and two eggs for the cheese layer.
That makes sense. The recipe card uses 12 oz cream cheese and 1 egg, so using two packages plus two eggs will make the cheesecake layer heavier and can leave the cake layer thinner. If you make it again, I would stay closer to 12 oz cream cheese with 1 egg and keep enough cake mix mixture for a clear bottom layer and crumble top.