If you’re craving a dessert that’s bursting with lemony brightness, rich creaminess, and pure comfort, this Tangy Lemon Cream Cheese Dump Cake is exactly what you need. It combines the simplicity of a dump cake with the indulgence of lemon pie and cheesecake, delivering layers of flavor with minimal effort.
Whether you’re planning a potluck, weeknight dessert, or spring celebration, this recipe is a go-to treat that will make you look like a baking genius—with hardly any baking experience required. The best part? You can prep it in under 10 minutes and bake it in under an hour.
What Is a Dump Cake?
Despite the name, dump cakes are not sloppy or unrefined. A dump cake is a dessert made by “dumping” ingredients directly into a baking dish without much mixing. It’s typically made using canned fruit or pie filling, cake mix, butter, and sometimes cream cheese or other toppings. The end result is similar to a cobbler but with a lighter, cake-like top.
The Tangy Lemon Cream Cheese Dump Cake follows this same principle—no mixer, no bowls, and no stress.
Why You’ll Love This Tangy Lemon Cream Cheese Dump Cake
- Effortless baking – No need for mixers, beaters, or complex steps.
- Zesty and refreshing – Lemon pie filling and fresh lemon zest bring a tangy punch.
- Creamy richness – Dollops of cream cheese melt into the cake for cheesecake-like bites.
- Perfect for any occasion – Picnics, brunches, baby showers, Easter, or just a sweet craving.
- Customizable – Easy to adapt with different fruit fillings, cake mixes, or add-ins.
Ingredients You’ll Need
Here’s everything you need to make this tangy lemon cream cheese dump cake:
Base Ingredients
- 1 box (15.25 oz) lemon cake mix – Adds flavor and forms the tender, golden topping.
- 2 cans (21 oz each) lemon pie filling – Tangy, sweet, and juicy lemon goodness.
- 8 oz cream cheese, softened – Adds creamy, slightly tangy richness.
- 1 stick (½ cup) unsalted butter, melted – Helps brown the top and brings flavor.
Flavor Enhancers
- 1 tsp pure vanilla extract – Balances the tartness of lemon.
- Zest of 1 lemon – Fresh citrus aroma and intensified lemon taste.
- ¼ cup powdered sugar (optional) – For dusting before serving.
Tools and Equipment
- 9×13-inch baking dish (glass or ceramic recommended)
- Rubber spatula or spoon
- Zester or microplane (for lemon zest)
- Measuring cups and spoons
- Sharp knife (to cube the cream cheese)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter or non-stick spray.
Step 2: Add Lemon Filling
Pour both cans of lemon pie filling into the prepared dish. Spread it evenly using a spoon or spatula.
Step 3: Add Cream Cheese
Cut the softened cream cheese into small cubes (about ½ inch) and evenly dot them over the lemon filling. Try to distribute them so each scoop of cake has a creamy surprise.
Step 4: Sprinkle Cake Mix
Evenly sprinkle the dry lemon cake mix over the lemon-cream cheese layer. Do not stir.
Step 5: Drizzle Melted Butter
Slowly pour the melted butter across the top of the cake mix. Try to cover as much of the surface as possible to help the mix bake evenly. Gaps are okay—they’ll absorb moisture from the filling.
Step 6: Add Lemon Zest and Vanilla
Sprinkle lemon zest on top and drizzle with vanilla extract for a subtle fragrance and citrusy kick.
Step 7: Bake
Bake the cake for 45–55 minutes or until the top is golden brown and bubbly around the edges.
Step 8: Cool and Serve
Let the cake cool for 15–20 minutes before serving to allow the filling to set slightly.
Tips for the Best Results
- Don’t mix the layers – The separation is key to the unique dump cake texture.
- Use room temperature cream cheese – Cold cream cheese won’t melt properly and may stay lumpy.
- Cover any dry spots mid-bake – If dry cake mix patches appear after 30 minutes, drizzle a bit more melted butter.
- Fresh lemon zest – Avoid bottled lemon juice; zest adds real depth.
- Add a pinch of salt – Enhances sweetness and balances acidity.
Delicious Variations to Try
Blueberry Lemon Cream Cheese Dump Cake
Swap out one can of lemon pie filling for blueberry pie filling for a fruity twist.
Strawberry-Lemon Cheesecake Dump Cake
Use strawberry pie filling with the lemon cake mix for a strawberry lemonade feel.
Graham Cracker Crust Bottom
Add a crushed graham cracker and butter base for a crust-like foundation.
Add Coconut Flakes or Sliced Almonds
Sprinkle toasted coconut or almonds on top before baking for texture.
Lemon Poppy Seed
Add 1 tbsp of poppy seeds to the cake mix for a bakery-style touch.
Make-Ahead, Storage, and Reheating
Make-Ahead Tips
You can assemble the cake a few hours in advance and refrigerate it (unbaked). Add butter right before baking.
Storing Leftovers
Store covered in the fridge for up to 4 days. The texture remains moist and flavorful.
Reheating
Microwave individual servings for 30–45 seconds or warm in a 300°F oven for 10 minutes.
Serving Suggestions
- Warm with whipped cream or a scoop of vanilla ice cream.
- Dust with powdered sugar or drizzle with lemon glaze.
- Serve with fresh berries and mint for color contrast.
- Pair with iced tea, lemonade, or prosecco for a refreshing combo.
Final Thoughts
This Tangy Lemon Cream Cheese Dump Cake is proof that you don’t need complicated recipes to wow your friends, family, or yourself. It’s bright, tangy, creamy, and utterly addictive. Whether you’re new to baking or a seasoned pro, this recipe deserves a spot in your dessert rotation.
Tangy Lemon Cream Cheese Dump Cake
Description
This Tangy Lemon Cream Cheese Dump Cake is a zesty, sweet, and ultra-creamy dessert that comes together with minimal effort. Perfect for busy weeknights, parties, or when you just need a quick citrusy treat, this no-fuss recipe layers lemon pie filling, sweet cream cheese, and buttery cake mix to create a luscious and comforting bite. Quick, easy, and irresistibly delicious!
Ingredients
For the Base
For the Cake Layer
For Garnish (Optional)
Instructions
Preheat the Oven
- Preheat your oven to 175°C (350°F) and lightly grease a 9x13-inch (23x33 cm) baking dish with butter or non-stick spray.
Layer the Lemon Filling
- Spread the lemon pie filling evenly across the bottom of the greased baking dish, ensuring a smooth and even layer.
Add Cream Cheese Dollops
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture evenly over the lemon filling. No need to spread—it will melt into the cake as it bakes.
Sprinkle the Cake Mix
- Evenly sprinkle the dry yellow cake mix over the entire surface, covering all cream cheese and lemon filling areas.
Drizzle the Butter
- Drizzle the melted butter over the dry cake mix as evenly as possible. Try to moisten as much of the cake mix as you can without stirring. If using, sprinkle lemon zest over the top for added flavor.
Bake to Perfection
- Place the dish in the preheated oven and bake for 45–50 minutes or until the top is golden and bubbly, and the edges begin to brown.
Rest and Serve
- Let the dump cake cool for 15 minutes before serving. Top with powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. Garnish with fresh lemon slices or mint leaves if desired.
Note
Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or enjoy cold.
Make-Ahead Tip: You can prepare the cream cheese mixture in advance and keep it refrigerated until ready to bake.
Variations:
- Use blueberry or raspberry pie filling for a different twist.
- Add crushed graham crackers or white chocolate chips between layers for texture.
Serving Tip: Best served warm with ice cream or whipped cream.
