Lemon Cream Cheese Dump Cake

Name: Lemon Cream Cheese Dump Cake
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (16 ounces) Lemon Pie Filling; 1 cup White Chocolate Chips; 4 ounces Cream Cheese, cubed; 1 box (15.25 ounces) Lemon Cake Mix; 1/2 cup (1 stick) Unsalted Butter, thinly sliced

Jump to Recipe

Here’s the thing—you ever have one of those lazy Sundays where the dessert craving hits hard, but the thought of dragging out a mixer or scrubbing bowls sounds like punishment? That was me last weekend. I had a can of lemon pie filling, some cream cheese hanging out in the fridge, and exactly zero motivation. So I threw together a lemon cream cheese dump cake, and oh wow—this thing is sunshine in a baking dish. Gooey lemon filling, creamy cheesecake pockets, buttery golden top—it’s everything you want in a dessert with none of the fuss. No bowls, no mixing, no stress. Just layer, bake, and prepare to swoon. Whether you’re a college student, a frazzled parent, or someone who just really loves lemony desserts (hi, same), this cake is your new best friend.

Why This Recipe is Special

Okay, so what even is a dump cake?

Imagine a dessert that asks almost nothing of you—no creaming, no whisking, no separating egg yolks like a culinary acrobat. You just dump everything into a baking dish, pop it in the oven, and walk away like some kind of baking wizard. That’s a dump cake. Magic, right?

Now, let’s talk about why this lemon cream cheese dump cake stands out from the pack.

First off, that lemon flavor? Bright, punchy, and totally refreshing. It cuts through the richness in the most satisfying way. Pair it with little pockets of cream cheese that bake into creamy, cheesecake-like swirls? You’ve got sweet, tangy, gooey perfection in every bite. It’s basically summer on a fork.

The texture is something else, too. The top bakes up golden and slightly crisp, while the bottom stays all gooey and jammy from the lemon pie filling. And hidden throughout, those white chocolate chips melt into creamy little surprise bites. This isn’t your grandma’s old-fashioned dump cake—it’s got style.

And best of all? It’s impossible to mess up. Like, truly. You could make it in your sleep and still impress everyone at the table.

Whether you’re baking for a party, a potluck, or just a night where you need a win, this lemon cream cheese dump cake recipe is going to be your new BFF.

Ingredients and Preparation

This is where the magic begins. Five main ingredients. One baking dish. No stress, No mixing bowls. Just layer and bake your way to lemony happiness.

What You’ll Need:

1 can (16 oz) lemon pie filling
Sweet, tangy, and jammy—this is the juicy base of our cake.
No lemon? Try cherry, blueberry, or even apple pie filling for a totally different twist.
4 oz cream cheese, cubed
Cold from the fridge is fine. You’ll scatter little cubes all over for dreamy cheesecake bites baked right in.
Swaps: Mascarpone if you’re feelin’ fancy, or ricotta if you want a rustic vibe.
1 cup white chocolate chips
These melt into creamy pools throughout the cake.
Options: Regular chocolate chips, coconut flakes, or even some crushed nuts if you like texture.
1 box (15.25 oz) lemon cake mix
Just the dry stuff—we’re not mixing it with eggs or oil.
Can’t find lemon? Go for vanilla or butter cake mix.
½ cup (1 stick) unsalted butter, thinly sliced
This is what makes the top golden and crispy in the best way.
Dairy-free? Coconut oil or margarine works fine here.

Let’s Talk Prep

Baking dish: 9×13-inch works best, but you can totally use a cast iron skillet or even a disposable foil tray.
No prep bowl needed: Yep, just layer it all right into the pan.
Pro tip: Soften your cream cheese and pre-slice your butter before starting. Makes everything faster and smoother.

By the time you’ve laid everything down, your oven will be preheated and ready to go.

Need a fruity variation? Try this fruity twist with our Strawberry Cheesecake Dump Cake

Also, if you’re a cream cheese fan like I am, don’t miss Honey Peach Cream Cheese Cupcakes for another sweet hit.

Step-by-Step Instructions

Let’s make this magic happen. You’re just seven simple steps away from the kind of dessert that makes people think you spent hours in the kitchen (spoiler: you didn’t).

1: Preheat the Oven

Set your oven to 350°F (175°C) and let it warm up while you prep. No need to rush—we’re not baking a soufflé here.

2: Grease That Dish

Grab your 9×13-inch baking dish (or oven-safe skillet) and grease it up lightly. You can use cooking spray, butter, or even a quick swipe of oil on a paper towel. This helps prevent sticking and makes cleanup a breeze.

3: Spread the Lemon Pie Filling

Open your can of lemon pie filling and spread it evenly across the bottom of the dish. Use a spoon or spatula—whatever you’ve got. This becomes the gooey base layer.

4: Sprinkle the White Chocolate Chips

Scatter 1 cup of white chocolate chips all over the filling. You want them spread out so every bite has a bit of creamy sweetness.

5: Add the Cubed Cream Cheese

Take your 4 oz of cubed cream cheese and drop those little nuggets evenly over the chocolate and lemon layers. Don’t worry if they seem a little random—that’s the charm of a dump cake.

6: Add the Dry Cake Mix

Pour the dry lemon cake mix right from the box, sprinkling it as evenly as you can over the whole thing. No mixing, No bowl and No stress.

7: Top with Butter Slices

Lay thin slices of butter across the top of the dry cake mix. You want to cover as much surface area as possible—it’s what gives you that golden, cobbler-like crust.

Bake It!

Pop the dish into your preheated oven and bake for 50–60 minutes, or until the top is beautifully golden and bubbling around the edges.
Pro Tip: If the top starts to brown too quickly, just lay a sheet of foil loosely over it to keep it from overbaking.

Thumbnail of a lemon cream cheese dump cake slice with whipped cream and a lemon slice on top.

Beginner Tips and Notes

So yes, it’s called a dump cake for a reason—but here are some simple tips to make sure your lemon cream cheese dump cake turns out perfect every time (and looks like you know exactly what you’re doing).

Dry Cake Mix Patches? Here’s the Fix

Sometimes, after baking, you might see a few dry spots where the butter didn’t fully melt through. No worries!

Just spritz a little cooking spray or melted butter over any dry patches mid-bake.
Or add a splash of milk in the bare spots before baking if you’re feelin’ extra.

Don’t Skip the Softening

Cold cream cheese can be a bit stubborn. If you want smoother cheesecake pockets instead of big ol’ blobs, let it sit at room temp for 10–15 minutes before cubing. You can even microwave it for 10 seconds (don’t melt it—just soften!).

Slice That Butter Thin

Thin, even slices melt more uniformly and help give the cake that signature golden cobbler crust. Thick chunks? Not so much. Trust me.

No Fancy Bakeware? No Problem

Disposable aluminum trays work great if you’re taking this to a party.
A cast iron skillet makes the edges super crispy (10/10 would recommend).

Bonus: It’s nearly impossible to overmix something you don’t mix at all. This is a recipe that forgives, even when you forget it in the oven for a few extra minutes.

Want more lemon love? Love lemon desserts? Don’t miss our Lemon Cooler Cream Cake

Coming up: Serving Suggestions that’ll turn this from “easy bake” to “showstopper dessert.” Shall we keep going?

Serving Suggestions

Alright, your lemon cream cheese dump cake is out of the oven, golden and bubbling like sunshine in a pan. But now what? Let’s talk toppings, serving styles, and how to stretch this beauty out for days (if it even lasts that long).

Go Warm and Cozy

Straight from the oven and into a bowl is how I like it—warm, gooey, and melty. Pair it with a big scoop of vanilla ice cream that slowly melts into the lemony, cheesecake-y middle? Chef’s kiss.

Chill It Down

Let it cool completely and refrigerate it for a few hours if you prefer something firmer. The flavors settle, and the cream cheese turns into these perfect cheesecake bites. It’s a great option for summer parties or midnight fridge raids.

Top It Off

Here are some topping combos to take it over the top:

Whipped cream + lemon zest – for that fresh, zippy finish
Fresh berries – strawberries, blueberries, or raspberries all work beautifully
Crushed graham crackers – adds a sweet crunch for a cheesecake-vibe

Storage Tips

Fridge: Cover it up and keep it in the refrigerator for up to 4 days.
Reheat: Microwave individual portions for 30–45 seconds for that warm, just-baked feel.
Cold slice fan? No judgment. It’s delicious straight from the fridge, like a lemon cheesecake-meets-cobbler hybrid.

Craving more citrusy goodness? These Strawberry Lemon Blondies are perfect for citrus and berry lovers alike
Or for an effortless chill treat: Try this No Bake Lemon Blueberry Dessert

Closing Thoughts: Dump, Bake, Devour

So there you have it—your new favorite lazy-day dessert, the lemon cream cheese dump cake. You dumped, you baked, and now you’ve got a dish full of lemony, creamy, gooey goodness that basically makes itself. And if you followed the steps and didn’t dirty a single mixing bowl? Look at you, living your best low-effort, high-reward life.

What I love most about this recipe—besides the fact that it’s delicious—is that it invites you to play. Swap in other pie fillings, try different cake mixes, go wild with toppings… seriously, the dump cake world is your playground.

If you made this and your family or roommates started hovering around the oven like dessert zombies? Yeah, that’s totally normal. Go ahead and let them think you worked hard on it. I won’t tell.

Oh—and if you do your own twist on this? Tag me or leave a comment. I’m always here for a good dump cake story.

And speaking of cheesecake with a twist… This Churro Cheesecake recipe offers a cinnamon-spiced twist on classic cream cheese desserts

FAQs: You Asked, We Dumped (the Answers)

Can I make this ahead of time?

Absolutely! You can prep the whole thing the night before—just assemble everything in the baking dish, cover it tightly with foil, and refrigerate. Then pop it in the oven when you’re ready to bake.
Pro tip: Let it sit at room temp for 10–15 minutes before baking to take the chill off.

Can I use a different cake mix?

You bet. Lemon cake mix adds that extra zing, but vanilla, white, or butter cake mix all work great. The lemon pie filling still brings the flavor punch.
Want it extra tangy? Stick with lemon. Want it mellow and creamy? Go with butter mix.

What if I don’t have lemon pie filling?

No problem! This recipe is super forgiving. Use canned cherry, blueberry, peach, or even apple pie filling. Just keep the total amount around 16 oz.
Also, for a totally different vibe, check out our fruity version Try this fruity twist with our Strawberry Cheesecake Dump Cake

Can I make it dairy-free?

Yes! Just swap out the cream cheese, butter, and chocolate chips for dairy-free alternatives. There are great plant-based cream cheeses and buttery spreads out there now, and dairy-free white chocolate chips are easy to find online or at specialty stores.

Still craving lemon? Fans of rich flavors will love this Red Velvet Oreo Cheesecake
Or go for a cozy breakfast-for-dessert vibe Check out our Cinnamon Roll Cheesecake