Lemon Cream Cheese Dump Cake

A zesty, creamy, golden dump cake that’s insanely easy and impossible to resist!

This Lemon Cream Cheese Dump Cake is a citrusy, sweet, and tangy dessert made with just a handful of ingredients. It’s soft, creamy in the middle, with golden crisp edges on top — no mixing bowls, no fuss! Just “dump,” layer, and bake. The ultimate quick treat for spring and summer gatherings.

Ingredients (Serves 8–10)

1 (21 oz / 600 g) can lemon pie filling

1 (8 oz / 225 g) package cream cheese, softened

⅓ cup granulated sugar

1 teaspoon vanilla extract

1 box yellow cake mix (or lemon cake mix for extra zing)

½ cup unsalted butter, sliced thin

Optional: zest of 1 lemon for extra citrus flavor

Optional topping: powdered sugar or whipped cream

Instructions

Preheat & Prep
Preheat oven to 350°F / 175°C

Lightly grease a 9×13 inch (23×33 cm) baking dish

Layer Ingredients
Spread lemon pie filling evenly in the bottom of the dish

In a small bowl, mix cream cheese, sugar, and vanilla until smooth

Drop dollops of the cream cheese mixture over the lemon filling

Sprinkle the dry cake mix evenly over everything — do not mix

Lay butter slices evenly over the top of the dry cake mix

(Optional) Sprinkle fresh lemon zest over the top

Bake
Bake for 45–50 minutes, or until the top is golden and bubbly

Let cool at least 10 minutes before serving

Serve warm, at room temp, or chilled — it’s great either way!

️ Serving Suggestions
Top with whipped cream or a scoop of vanilla ice cream

Dust with powdered sugar for an elegant finish

Delicious with fresh berries on the side

Tips
Want it less sweet? Use unsweetened pie filling if available

Use lemon cake mix for even more intense citrus flavor

Store leftovers in the fridge for up to 3 days — reheat or eat cold!