Lemon Cream Cheese Dump Cake Recipe

It’s one of those treats I turn to when I need a quick, crowd-pleasing dessert that doesn’t require decorating, layering, or advanced baking skills. Everything gets “dumped” into the pan, and yet, the result is anything but ordinary.

The combination of zesty lemon pie filling, a buttery cake base, and a creamy cheesecake layer is bright, rich, and completely irresistible. It’s the perfect balance of tangy, sweet, and creamy.

Whether you’re baking for a spring potluck, Sunday brunch, or a weeknight indulgence, this dessert feels special without any of the stress. And honestly, that’s my favorite kind of baking.

Nostalgic Appeal

Lemon desserts always make me think of my grandmother. She loved anything citrus, and she was known for her lemon meringue pies and layered lemon bars that were the highlight of every holiday.

The scent of lemon zest and the tartness of lemon pie filling bring me right back to her kitchen, where everything was made from scratch and filled with love. But as much as I adored her pies, they took hours to make.

This dump cake reminds me of those same flavors, but it fits into my much busier life. I can have a warm, comforting dessert on the table in under an hour, without compromising on flavor.

It’s become my way of keeping those traditions alive while adapting them to modern life. And every time I make it, it feels like a little tribute to her.

Homemade Focus

Even though this recipe uses a boxed cake mix, it still feels deeply homemade. That’s because of the attention given to layers, textures, and flavors—especially the cream cheese filling.

I love using real lemon zest and pure vanilla extract in the cheesecake layer. These small touches elevate the flavor and make it taste fresh and bright, rather than overly processed.

The cream cheese filling is made from scratch, and that adds richness and a little tang to balance the sweetness of the pie filling. It transforms the entire cake into something that feels more like a layered dessert than a dump-and-go treat.

So yes, it’s fast and easy—but it also feels personal. That’s the heart of homemade baking for me.

Flavor Goal

With this dessert, I wanted to create something that was tangy, sweet, rich, and comforting all at once. Lemon and cream cheese are the stars, and they play off each other beautifully.

The pie filling gives a bold, citrusy punch that’s balanced by the velvety cream cheese mixture. Every bite gives you a contrast of gooey lemon, fluffy cake, and creamy cheesecake.

The cake mix becomes both the crust and the crumble topping. It crisps up in the oven just enough to add texture while still staying soft and buttery.

The final result is a layered, flavorful cake that tastes like it took hours to make—but really only required a few bowls and about 10 minutes of prep.

Ingredient Insights

Yellow cake mix is the base of this dump cake. It provides structure and sweetness, and when combined with melted butter, it forms a crumbly, buttery crust and topping.

Lemon cake mix is a great variation if you want an extra punch of lemon flavor. It makes the entire dessert more vibrant and citrus-forward.

Unsalted butter is melted and mixed into the cake mix to create the crumbled layers. It adds richness and helps the topping turn golden and slightly crisp.

Lemon pie filling is thick, glossy, and tangy. It forms the fruit layer of the cake and brings that signature lemon zing to every slice.

Cream cheese, softened to room temperature, creates the cheesecake layer. It’s smooth, creamy, and adds a rich texture that contrasts perfectly with the lemon.

Granulated sugar sweetens the cream cheese filling. It helps balance the tartness of the lemon and the tang of the cheese.

Vanilla extract adds warmth and depth to the cheesecake layer. It rounds out the flavors and softens the sharp citrus notes.

Egg binds the cream cheese mixture and helps it bake into a custardy layer that holds its shape.

Lemon zest boosts the lemon flavor naturally and adds a beautiful, fresh aroma to the entire dessert.

Powdered sugar is optional, but dusting it on top adds a sweet finish and makes the cake extra pretty when served.

Essential Equipment

You’ll need a 9×13-inch baking dish for this recipe. It provides enough space for layering and ensures even baking.

A few mixing bowls are helpful—one for the cake mix, one for the cream cheese layer, and another for the lemon zest and wet ingredients.

An electric mixer or hand mixer is ideal for beating the cream cheese filling until it’s smooth and lump-free.

A rubber spatula will help spread the layers evenly, especially the cream cheese over the lemon pie filling.

Finally, a fine grater or microplane is great for zesting the lemon quickly and cleanly.

List of Ingredients with Measurements

• 1 box yellow cake mix (or lemon cake mix for extra lemon flavor)
• ¾ cup unsalted butter, melted
• 1.5 to 2 cans (21 oz each) lemon pie filling
• 12 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• Zest of 1 lemon
• Optional: Powdered sugar for dusting