Lemon Cream Cheese Dump Cake: Easy Recipe & Baking Tips

ByDeShawn Ellis
Jump to Recipe·Print Recipe
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Short, Catchy Intro

So you want lemony, creamy, slightly fancy dessert vibes with zero drama in the kitchen. Good news you found the perfect shortcut. This Lemon Cream Cheese Dump Cake tastes like you spent hours fussing but actually took a leisurely 20 minutes of prep and then let the oven do the heavy lifting. Trust me your future self will thank you.

Why This Recipe is Awesome

This cake is basically fridge raid meets magic. You dump a few pantry staples into a dish and boom you have something that looks like you earned a Michelin star. It is quick, forgiving, and just sweet enough to make people swoon.

Want to try something else while the cake bakes? Go ahead. Read a chapter. Call a friend. Even nap if that is your jam. FYI this recipe pairs perfectly with simple weeknight wins like a cozy casserole. Check out this creamy chicken and rice for more comfort food inspo.

Ingredients You’ll Need

  • 1 box (15.25 oz) lemon cake mix
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 can (21 oz) lemon pie filling
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional Lemon zest for garnish
  • Optional Powdered sugar for dusting

Yes that is it. No flour to measure, no eggs to crack, no drama. If you can open cans and use a mixer you are golden.

Step-by-Step Instructions

  1. Prepare Cream Cheese Layer
    In a large mixing bowl combine softened cream cheese sweetened condensed milk vanilla extract and salt. Beat with an electric mixer until smooth and creamy. Aim for no lumps. Taste test is allowed and encouraged.

  2. Assemble Dump Cake
    Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Make sure the butter will not stick and sabotage your masterpiece.

  3. Add Pie Filling
    Spread lemon pie filling evenly across the bottom of the dish. Keep it flatish so the cream cheese layer sits nicely on top.

  4. Add Cream Cheese Layer
    Gently pour the cream cheese mixture over the lemon pie filling spreading as evenly as possible. Don’t panic if it looks a little wobbly.

  5. Add Cake Mix
    Evenly sprinkle the dry lemon cake mix over the cream cheese layer covering the entire surface. Do not mix. Seriously just don’t.

  6. Add Butter
    Slowly drizzle the melted butter over the dry cake mix distributing it as evenly as possible. This is what makes the top crisp and golden.

  7. Bake
    Bake in the preheated oven for 45 to 55 minutes or until the top is golden brown and the filling is bubbly. Watch the first time you make it so you learn your oven personality.

  8. Cool
    Remove from oven and let cool completely in the baking dish before serving at least 2 to 3 hours or overnight in the refrigerator. Cooling lets the layers set and makes cutting clean squares way easier.

  9. Serve
    Cut into squares and serve. Garnish with lemon zest and powdered sugar if desired. Add a scoop of vanilla ice cream or a dollop of whipped cream for dramatic applause.

Lemon Cream Cheese Dump Cake: Easy Recipe & Baking Tips

Common Mistakes to Avoid

  • Thinking you do not need to preheat the oven rookie move. Preheat and save yourself five extra minutes of stress.
  • Mixing the cake mix into the layers I know it tempts you but do not mix. The magic comes from leaving it dry and letting the butter do the work.
  • Skimping on the butter less butter equals dry crunchy cake not the sweet crumble you actually want. Be generous but not sloppy.
  • Serving while it is still hot you will wreck the clean layers and probably burn your tongue. Cooling rewards patience.
  • Using cold cream cheese cold cream cheese fights your mixer and ruins texture. Let it soften to room temp before you start.

Alternatives & Substitutions

  • No lemon pie filling Want to swap it out for something else? Use canned fruit pie filling like cherry or blueberry for a different vibe. I will not tell if you go wild.
  • No lemon cake mix Try yellow or white cake mix for a milder flavor. The cream cheese and pie filling still shine.
  • Butter swap Out of butter? Use melted salted butter and drop the extra salt in the cream cheese mix by a pinch. Margarine works technically but IMO it will taste a bit sad.
  • Lighter option Use low fat cream cheese and reduced sugar pie filling if you must but expect slightly different texture. Still good though.
  • Make it individual Use ramekins for single servings and reduce bake time accordingly. Cute and efficient.

FAQ (Frequently Asked Questions)

Lemon Cream Cheese Dump Cake: Easy Recipe & Baking Tips

Q What if my cream cheese mixture is a little lumpy can I save it
A Yep beat it longer or press through a fine mesh sieve if you are feeling fancy. Lumps are not the end of the world but smooth is nicer.

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that If you can use real butter do it for texture and flavor.

Q Do I have to refrigerate leftovers
A Yes store leftovers covered in the fridge. It actually tastes great cold and holds up well for a few days.

Q Can I make this ahead of time
A Absolutely make it the night before. Cooling overnight makes serving simpler and the flavors meld beautifully.

Q What if my top browns too fast
A Tent loosely with foil and continue baking until bubbly in the center. No need to scorch the edges.

Q Can I freeze it
A You can freeze individual squares wrapped tightly. Thaw in the fridge before serving.

Q Is this kid friendly
A Kids love it. It is sweet forgiving and perfect for dessert duty. Expect requests for seconds.

Final Thoughts

This is the kind of recipe that makes you look like a hero without actually doing heroic things. It is simple flexible and reads like confidence on a plate. If you want a dessert that behaves like a showstopper with minimal tantrums this is it. Go on impress the in-laws your friends your coworkers or just yourself because sometimes that counts the most.

Conclusion

If you liked this recipe you can see similar takes and variations at these resources for extra inspiration. Check this version from That Oven Feelin for a slightly different spin on the same concept and try All Things Mamma for another tasty approach.

Lemon Cream Cheese Dump Cake – That Oven Feelin
That Oven Feelin Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake – All Things Mamma
All Things Mamma Lemon Cream Cheese Dump Cake

Print
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Lemon Cream Cheese Dump Cake

  • Author: admin
  • Total Time: 70 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A quick and easy lemon dump cake that tastes fancy but requires minimal effort, perfect for dessert lovers.

Ingredients

Scale
  • 1 box (15.25 oz) lemon cake mix
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 can (21 oz) lemon pie filling
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: Lemon zest for garnish
  • Optional: Powdered sugar for dusting

Instructions

  1. In a large mixing bowl, combine softened cream cheese, sweetened condensed milk, vanilla extract, and salt. Beat with an electric mixer until smooth and creamy.
  2. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  3. Spread lemon pie filling evenly across the bottom of the dish.
  4. Gently pour the cream cheese mixture over the lemon pie filling.
  5. Evenly sprinkle the dry lemon cake mix over the cream cheese layer.
  6. Slowly drizzle the melted butter over the dry cake mix, distributing it as evenly as possible.
  7. Bake for 45 to 55 minutes or until the top is golden brown and the filling is bubbly.
  8. Remove from the oven and let cool completely in the baking dish for at least 2 to 3 hours before serving.
  9. Cut into squares and serve. Garnish with lemon zest and powdered sugar if desired.

Notes

Make sure to let the cream cheese soften to room temperature before starting. Store leftovers in the fridge.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 350
  • Sugar: 25g
  • Sodium: 400mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: lemon, cream cheese, dump cake, easy dessert, quick baking

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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