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4 Ingredients Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake

The Lemon Cream Cheese Dump Cake is a delightful dessert that has gained immense popularity for its simplicity and exquisite taste. This dessert stands out for its perfect blend of tangy lemon and rich cream cheese, all brought together in a fluffy, moist cake that tantalizes the taste buds. What makes this cake a favorite among both novice and experienced bakers is its ease of preparation. Requiring just a handful of ingredients and minimal effort, it’s the go-to recipe for a quick, yet impressive dessert. Whether it’s a family gathering, a potluck, or just a craving for something sweet and citrusy, this dump cake is a surefire hit. Its growing popularity is a testament to its deliciousness and the convenience it brings to the kitchen, making it a beloved choice for dessert lovers everywhere.

The Ingredients

The magic of the Lemon Cream Cheese Dump Cake lies in its simple yet flavorful ingredients. The key components of this delightful dessert are:

  • Lemon Pie Filling: This is the star ingredient that imparts a bright, citrusy flavor to the cake. It creates a luscious layer that adds both moisture and tang.
  • Cream Cheese: Adding a creamy texture and a slight tang, cream cheese balances the sweetness of the cake, giving it a rich and decadent feel.
  • Yellow Cake Mix: This convenient ingredient provides the cake’s structure and a buttery flavor, making the dessert irresistibly soft and fluffy.
  • Unsalted Butter: It enhances the cake’s richness and aids in achieving a golden-brown crust.

For those looking to experiment, there are several variations and substitutions you can try:

  • Substitute lemon pie filling with lemon curd for a more intense lemon flavor.
  • Use a lemon cake mix instead of yellow for an extra lemony kick.
  • For a lighter version, low-fat cream cheese can be used.

Step-by-Step Recipe Instructions

Preparing the Baking Dish: Begin by preheating your oven to the required temperature, usually around 350°F (175°C). Take a 9×13 inch baking dish and lightly grease it with butter or non-stick spray. This step ensures that your cake doesn’t stick to the pan and comes out easily after baking.

Layering the Ingredients: Start by spreading the lemon pie filling evenly at the bottom of the dish. This forms the base layer of your cake. Next, cut the cream cheese into small cubes and distribute them evenly over the pie filling. The cream cheese will melt during baking, creating pockets of creamy goodness. Then, sprinkle the yellow cake mix over the cream cheese layer. Ensure it’s evenly distributed for a consistent texture. Finally, slice the unsalted butter into thin pieces and lay them across the top of the cake mix. This will give your cake a beautifully golden and crisp top layer.

Baking Tips and Temperature Settings: Bake the cake in the preheated oven for about 35-40 minutes. The right temperature is crucial for the cake to cook evenly without burning.

Visual Cues for Doneness: You’ll know your Lemon Cream Cheese Dump Cake is done when the top is a lovely golden brown, and the edges start to bubble slightly. The cake should be firm to the touch, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Allow the cake to cool slightly before serving, as this will help it set and make it easier to cut into slices. Enjoy your delicious, tangy, and creamy dessert!

Serving Suggestions

When serving your Lemon Cream Cheese Dump Cake, presentation is key. Serve it warm for the best flavor and texture. For an elegant touch, dust the top with powdered sugar or add a zest of fresh lemon for a pop of color. Recommended toppings include a dollop of whipped cream or a scoop of vanilla ice cream, which complement the tangy lemon flavor beautifully. For a healthier option, pair it with a side of fresh berries. This cake is versatile and can be dressed up or down depending on the occasion, making it perfect for both casual and formal gatherings.

Nutritional Information

A typical serving of Lemon Cream Cheese Dump Cake contains approximately 350-400 calories, making it a rich and indulgent treat. The primary contributors to its calorie count are the cream cheese and butter, which also add a significant amount of fat. However, the lemon filling provides some vitamin C and antioxidants. It’s important to enjoy this dessert in moderation, especially for those monitoring their calorie and sugar intake. For a healthier version, consider using low-fat cream cheese and reducing the amount of butter. Always consult with a nutritionist for specific dietary needs.

Variations and Customizations

The Lemon Cream Cheese Dump Cake is incredibly versatile, allowing for various flavors and ingredients. For a different citrus twist, try using orange or lime pie filling. If you’re a berry lover, blueberry or raspberry pie fillings make excellent substitutes. For a richer cake, mix in a spoonful of lemon curd with the pie filling. To cater to different occasions, you can add themed decorations or use specific cake shapes. For a fall-themed dessert, mix in some pumpkin spice with the cake mix. During the holidays, a sprinkle of cinnamon or nutmeg can add a festive touch. For those who prefer a less sweet option, reduce the sugar in the pie filling or opt for a sugar-free cake mix. These customizations make the Lemon Cream Cheese Dump Cake a perfect dessert for any event or personal preference.

Storage and Make-Ahead Tips

Lemon Cream Cheese Dump Cake can be stored in the refrigerator for up to 5 days. Ensure it’s covered with plastic wrap or stored in an airtight container to maintain its freshness and prevent it from absorbing other food odors. For longer storage, this cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. When ready to serve, thaw it in the refrigerator overnight. To reheat, warm it in the oven at 350°F for about 10-15 minutes or until heated through. Avoid microwaving as it can alter the texture.


What is the difference between a dump cake and a cobbler?

  • A dump cake is typically made with a cake mix, butter, and fruit filling, where the ingredients are “dumped” into the pan without mixing. Cobblers, on the other hand, have a biscuit or pie-like topping over a fruit base. The texture of a cobbler is more like a pie or biscuit, whereas a dump cake is more like a traditional cake.

What are some customization options for Lemon Cream Cheese Dump Cake?

  • Customization options include changing the type of pie filling (like blueberry or cherry), using different cake mixes (like white or spice cake mix), or adding additional ingredients like nuts or chocolate chips for added texture and flavor.

Can you make Lemon Cream Cheese Dump Cake ahead of time?

  • Yes, you can make this cake ahead of time. It can be stored in the refrigerator for a few days before serving. If you need to store it longer, it can be frozen and then thawed before serving. This makes it a convenient option for preparing desserts for gatherings or events in advance.
Lemon Cream Cheese Dump Cake Recipe

Lemon Cream Cheese Dump Cake

The Lemon Cream Cheese Dump Cake is a delightfully easy dessert that combines the tangy zest of lemon with the creamy richness of cream cheese. This no-fuss recipe requires minimal preparation and is perfect for those seeking a quick yet delicious treat. Ideal for any occasion, from family gatherings to potlucks, this cake is sure to impress with its moist texture and vibrant flavors.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 400 kcal


  • 9x13 inch baking dish
  • Mixing spoon or spatula
  • Knife (for slicing butter)
  • Measuring cups (if measuring ingredients from bulk)


  • 1 can about 22 oz lemon pie filling
  • 8 oz cream cheese cut into cubes
  • 1 box about 15.25 oz yellow cake mix
  • 1/2 cup 1 stick unsalted butter, thinly sliced


  • Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures the cake cooks evenly.
  • Prepare Baking Dish: Grease a 9x13 inch baking dish with butter or non-stick spray to prevent the cake from sticking.
  • Layer Lemon Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish. This forms the tangy base of your cake.
  • Add Cream Cheese: Distribute the cubed cream cheese evenly over the lemon pie filling. The cream cheese will melt during baking, adding a creamy texture to the cake.
  • Sprinkle Cake Mix: Gently sprinkle the yellow cake mix over the cream cheese layer, ensuring it's evenly distributed.
  • Arrange Butter Slices: Place the thinly sliced butter pieces evenly on top of the cake mix. This will help in creating a golden and crisp top layer.
  • Bake the Cake: Bake in the preheated oven for about 35-40 minutes. The cake is done when it's golden brown on top and the edges are bubbly.
  • Cool and Serve: Allow the cake to cool slightly before serving. This helps it set and makes it easier to slice.
  • Optional Toppings: Serve warm, optionally topped with whipped cream, a scoop of vanilla ice cream, or fresh berries for an added touch.


  • For a lighter version, use low-fat cream cheese.
  • Lemon curd can be mixed with the pie filling for an intensified lemon flavor.
  • The cake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Serve warm for the best flavor and texture.
Keyword Lemon Cream Cheese Dump Cake

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