Ultimate Lemon Cream Cheese Dump Cake – Bright, Buttery & Irresistible
This Lemon Cream Cheese Dump Cake is pure dessert magic—tart, creamy, buttery, and beautifully simple. With velvety lemon pie filling, sweet cream cheese swirls, and a golden cake topping, it’s the kind of treat that disappears fast at parties and potlucks. No mixer, no stress—just layer, bake, and let your oven do the work. We’ve doubled the joy and added a citrusy twist for extra wow.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 55 minute
- Yield: 24 1x
Ingredients
2 boxes yellow cake mix (or lemon cake mix for extra zing)
1½ cups unsalted butter, melted
3 to 4 cans (21 oz each) lemon pie filling
24 oz cream cheese, softened
1½ cups granulated sugar
2 tsp vanilla extract
2 large eggs
Zest of 2 lemons
Juice of ½ lemon (adds brightness to the cream cheese layer)
Optional: 1 tbsp poppy seeds (for a bakery-style touch)
Optional: Powdered sugar, for dusting
Instructions
Preheat Oven: Set to 350°F (175°C). Lightly grease a 9×13″ deep baking dish or two standard pans.
Layer the Lemon: Spread lemon pie filling evenly across the bottom of the dish.
Cream Cheese Layer: In a bowl, beat cream cheese, sugar, eggs, lemon juice, vanilla, and lemon zest until smooth. Add poppy seeds if using. Gently spread this mixture over the lemon filling.
Add Cake Mix: Sprinkle dry cake mix evenly over the cream cheese layer—don’t mix!
Drizzle Butter: Pour melted butter evenly over the top, covering as much of the cake mix as possible.
Bake: Bake for 40–45 minutes or until golden and bubbly. Let cool slightly.
Finish & Serve: Dust with powdered sugar. Serve warm with a scoop of vanilla ice cream or chilled for a more set texture.
Nutrition
- Calories: 330–360
- Fat: 18g
- Carbohydrates: 38g
- Protein: 3g