Dive into the simplicity and delight of a Lemon Cream Cheese Dump Cake, featuring just five ingredients: lemon pie filling, yellow cake mix, cream cheese, and butter. Quick to prepare and irresistibly tangy, this dessert is perfect for any lemon lover!
When life gave me lemons, I made Lemon Cream Cheese Dump Cake! My journey with this recipe started during a particularly hectic week when the craving for something sweet and lemony hit, but time was scarce. I remembered a childhood favorite that my grandmother used to whip up when unexpected guests arrived. With her spirit guiding me, I grabbed a can of lemon pie filling, a box of cake mix, and some cream cheese from the fridge. In less than an hour, I was savoring a warm, comforting dessert that brought back the sweetest of memories. This cake isn’t just a treat; it’s a slice of nostalgia, perfect for sharing or indulging in a quiet moment.
Why You'll Love Lemon Cream Cheese Dump Cake
The Lemon Cream Cheese Dump Cake is a standout dessert for several reasons. Its preparation is incredibly straightforward—no mixing required, just layer the ingredients and bake.
The combination of tangy lemon pie filling and rich cream cheese offers a delightful contrast that's enhanced by the sweet, crumbly texture of the yellow cake mix.
Additionally, this dessert can be ready to enjoy in about an hour, making it an ideal choice for last-minute gatherings or a quick family dessert. It's a fuss-free, delicious way to enjoy the bright flavors of lemon any day of the week.
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Ingredients Notes For Lemon Cream Cheese Dump Cake
The Lemon Cream Cheese Dump Cake is a marvel of simplicity, requiring only a handful of ingredients to create a dessert that feels both homey and decadent. Here’s what you’ll need:
- Lemon Pie Filling: The star of the show, providing a bright and tangy base that infuses the entire cake with citrusy goodness.
- Yellow Cake Mix: Offers a sweet and fluffy contrast to the tartness of the lemon filling, and it couldn't be easier to use—just sprinkle it right out of the box.
- Cream Cheese: When cubed and scattered throughout the cake, it melts into creamy pockets that enrich every bite.
- Unsalted Butter: Sliced thinly and laid over the top, it melts into the cake mix, creating a moist and golden crust.
How To Make Lemon Cream Cheese Dump Cake
Ready to enjoy a zesty and indulgent treat with minimal effort? Follow these steps to make your Lemon Cream Cheese Dump Cake:
- Preheat and Prepare: Start by heating your oven to 350°F (177°C). Take a square baking dish and grease it lightly with butter or non-stick spray to ensure nothing sticks.
- Layer the Base: Pour the lemon pie filling into the prepared baking dish, spreading it out evenly to cover the bottom and reach into the corners.
- Add the Cake Mix and Cream Cheese: Sprinkle half of the yellow cake mix over the lemon filling. Distribute the cubed cream cheese evenly on top, then cover with the remaining cake mix. This layering ensures every bite has a perfect balance of flavors and textures.
- Top with Butter: Arrange the butter slices in a single layer over the top of the cake mix, covering as much of the surface as possible. This will help the top brown beautifully and keep the interior moist.
- Bake to Perfection: Place the dish in the oven and bake for about 35-40 minutes. You'll know it's done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the dish for 15-20 minutes before serving. This resting period helps the flavors meld together and makes the cake easier to slice.
Storage Options
Lemon Cream Cheese Dump Cake is best enjoyed fresh, but if you find yourself with leftovers, they can be stored effectively. Cover the dish with plastic wrap or transfer slices to an airtight container; you can keep it at room temperature for a day or refrigerate for up to 5 days. For extended storage, freeze individual slices on a baking sheet before wrapping them in foil and storing in freezer bags for up to 3 months. Thaw in the refrigerator and warm slightly in the microwave for a just-baked taste.
Variations and Substitutions
The beauty of the Lemon Cream Cheese Dump Cake lies in its versatility. Here are some creative twists and substitutions to keep it fresh:
- Fruit Variations: Swap lemon pie filling for cherry, blueberry, or even a mix of fruits to suit your taste or the season.
- Cake Mix Options: Not a fan of yellow cake? Try a white or even a lemon cake mix for a double lemon punch.
- Dairy-Free Adaptations: Use dairy-free cream cheese and butter alternatives to cater to those with dietary restrictions.
- Adding Extras: Stir some fresh lemon zest into the pie filling or sprinkle the top with crushed graham crackers or nuts for added texture and flavor.
Each variation allows you to tailor this simple recipe to your current cravings or pantry contents, ensuring it never gets old!
Recipe Card
Lemon Cream Cheese Dump Cake
Ingredients
- One 16-ounce can of lemon pie filling
- One 15-ounce package of yellow cake mix
- 4 ounces of cream cheese cubed
- ½ cup one stick of unsalted butter, thinly sliced
Instructions
- Oven Preparation: Preheat your oven to 350 degrees Fahrenheit. Concurrently, prepare a square baking dish by lightly greasing it with butter or a non-stick cooking spray to prevent sticking.
- Layering the Base: Pour the lemon pie filling into the greased baking dish, meticulously spreading it to cover the base and reach into each corner.
- Creating the Cake Layers: Evenly sprinkle half of the yellow cake mix over the lemon filling. Disperse the cubed cream cheese uniformly across the cake mix layer. Follow this by sprinkling the remaining half of the cake mix over the cream cheese.
- Adding the Butter: Arrange the thinly sliced butter pats in a single, overlapping layer across the top of the cake mix. This method ensures maximum coverage, which will aid in evenly moistening the top layer during baking.
- Baking: Place the baking dish in the preheated oven and bake for approximately 35 to 40 minutes. The cake should be baked until a toothpick inserted into the center comes out clean, indicating that it is thoroughly cooked.
- Cooling and Serving: Remove the cake from the oven and allow it to cool in the dish for about 15 to 20 minutes. This resting period helps the flavors to meld and makes the cake easier to cut and serve.
Doris Sutton says
The lemon dump cake sounds delicious I must try soon
[email protected] says
"just five ingredients" is mentioned, but there are only four.
Also, I don't see any asterisks or descriptions on this feedback form, so I'm just guessing what to put where.
Amy Frank says
What size square pan?
Doral Allen says
Question please: What size square pan do you use?
James Tighe says
12 inch square casserole dish app 4 inch high. Fits perfectly
Tamara says
the pic shows a bottom crust but the recipe says lemon pie filling on bottom...
Debra DeLucia says
Would cooked pudding and pie filling work in this? Wasn't sure if the canned contained any ingredients that keep it in pudding form as it bakes.
Melinda Nix says
This looks amazing! 🤩
Can't wait to make this !
Thank you!
Holly Moaney says
Sounds delicious I am definitely going to make it
David Osisek says
This looks amazing. Are you making cake mix according to directions first or just the actual mix? Thanks
Susan Smith says
I just made this bit didn't have lemon pie filling so I used a can of apple/cinnamon pie filling. Also subbed with white cake mix (it was all i had). The last thing was i made up a struessal topping. Wow that was.so good! I can't wait to try it with lemon amd.other fruit pie mix! Thx for the recipe!
Barbara Marie Storm says
Use just the dry mix
Keith says
Don’t see what size square dish…I have 8x8, 9x9, and 9x13.
And why canned pie filling instead of Jello boxed instant or cooked pie filling?
TEDI R CASTO says
Can you double the recipe for a 13x9 pan?
Elizabeth says
This looks and sounds amazingly delicious. Wish it was sugar and grain free.
Thank you for this tantalizing masterpiece. Will try to substitute a sugar and wheat free option.
Mark Kaonohiokala Baysa says
I love this recipe. I added in fresh blueberries to the pie filling and crushed some freeze dried strawberries and fresh lemon zest to the cake mix. Served it up with unsweetened whip cream flavored with a drop of almond extract and a teaspoon of vanilla extract then poked several holes in the lid of a to can of sweetened condensed milk and drizzled it over the top of everything. Ohh my!!!! So fast so easy and so delish! Thanks for the inspiration from a great recipe.
Terri H Cogdill says
I can only find 4 as well. I think the 5 is a typo.
Sounds delicious 😋 😍
Dee says
Sounds delicious, I have one question. Do I follow the preparation of cake mix according to the box, or just add the powder and layer it as per your instructions?
BB Dunaway says
What size greased pan...
Daphne Busby says
The Lemon Cream Cheese Dump Cake recipe says there are five ingredients when you’re only listing four. 1.Lemon pie filling 2. Yellow cake mix 3. Cream cheese and 4. Unsalted butter What happened to the fifth ingredient?
It looks delicious but how do you expect it to really to taste like yours if you’re only sharing some of the secret? Please specify the fifth ingredient.
Karen says
What size pan? Will glass or aluminum pan work, or does the glass work better? I’m going to try this out in the morning.
Daphne says
The Lemon Cream Cheese Dump Cake recipe says there are five ingredients when you’re only listing four. 1.Lemon pie filling 2. Yellow cake mix 3. Cream cheese and 4. Unsalted butter What happened to the fifth ingredient?
It looks delicious but how do you expect it to really to taste like yours if you’re only sharing some of the secret? Please specify the fifth ingredient.
Barbara A Boyer says
The extract I presume is the fifth ingredient it sounds delicious I must try. I wouldn't dope it up more with graham crackers and possibly a different fruit with the lemon I think if you use your imagination this could be one that would be out of the ballpark. And as all other dump cakes and with the ingredients that they mentioned I would put it in a 9 by 13
Barbara A Boyer says
The extract I presume is the fifth ingredient it sounds delicious I must try. I wouldn't dope it up more with graham crackers and possibly a different fruit with the lemon I think if you use your imagination this could be one that would be out of the ballpark. And as with other dump cakes I would put it in a 9 by 13
Barbara A Boyer says
And with my last comment I would / dish it up some. Not wouldn't sorry guys
Almeda says
How about using salted butter?
Jana Maguire says
I haven't tried the recipe but, I can tell this is going to be awesome. My favorite flavor is lemon!! ☮️💜
Cecil Goodwin says
Great recipe ! PLEASE WHAT SIZE BAKING DISH ? THANK YOU ! 🙁 . .
[email protected]
Pamela says
I'm going to guess that the crust is the 5th ingredient. Wish I would've paid attention to the number of ingredients there were when I was making it. I substituted strawberry filling and chocolate devil's food cake mix because that's all that I had in the pantry. Strawberries and chocolate are good and chocolate cheesecake is good so I'm hoping that this pairing works out for me.
Michelle Denise Logan says
Assuming the 5 ingredients is a mis strike on the keyboard. So using the 4 ingredients listed I plan to add a few frozen blueberries to the pie filling and use a 13x9 cake pan. I love the idea of slicing individual pieces and freezing them in order to slide a single piece into a zipper top sandwich bag. Works for me being the only person who lives here, to halt wastefulness and to have a quick sweet treat later.
Bridgette Phillips says
8x8 or a 9x13 works. Just depends how thick you want the cake to be.
No you don’t make the cake mix according to the instructions prior, you literally dump it on the ingredients.
Don’t use salted butter, it won’t taste right.
Yes you can add pudding mix, I would mix the powder in with the cake mix prior, but also adding this is completely unnecessary.
And for all of you asking, there really is only 4 ingredients. Traditionally, we make this with: 1. Cherry pie filling 2. crushed pineapples 3. white cake mix 4. Unsalted butter in a 9x13 pan, which takes 2 sticks of butter to top the entire top.
And no, don’t melt the butter prior…you need it to melt slowly while the cake mix pulls the liquid from the pie filling, which in turn “cooks” the cake mix.
You can literally make dump cake with any filling you want following my these directions.
Chandra Worth says
Just sprinkle it right from the box onto the bottom of your Pyrex dish. Forget there are directions on the box. Through trial and error, I found using either a medium or large rectangular glass dish works best.
Qiana says
This was very good. I followed the recipe as directed, but next time will put some of the cake mix at the bottom. It does look like a bottom crust in one of the pictures.
Trish Roma says
I made this yesterday and it is gone already. My family loved it! Although I thought some of the crust was a little too hard for my liking, I will definitely make this again but will cut down on the baking time. I baked it for almost 40 minutes.
Maudie Bysor says
How ever ingredients are really in it. It's a great recipe. GREAT.
Margaret Storick says
Half of filling over greased 8x8, filling, cream cheese in small bits on top, rest of mix, top butter and bake 38 min at 350. The fifth ingredient is 10x sugar sprinkled on top as soon as you get out of oven. Molly
Joanne Kilbride says
I made this yesterday, I couldn't find canned pie filling so I bought Jello lemon pudding and made it. I don't know what I did wrong but it was soupy when it was done baking. My guess is don't follow pudding directions on the box, use less water. We put it in the fridge, still soupy but tastes great.
sydney says
When someone says they tried and loved the recipe yet added 7 additional ingredients they didn't try this recipe, they made up their own. If you're going to rate a recipe it should be on the actual recipe.
Susan Adams says
For those asking, 8x8 works best. But the top layer of powder cake still came out powdery. We’re trying to figure out how to avoid this. I don’t know what the 5th ingredient would be. It tastes great though.
Karen Mcgrath says
It's called a dump cake. Experiment. Add other things. Any kind of pie filling will work. Just fo you're favorites..great recipe.
sandra d barret says
Ok as I read comments here The first recipe is for the smaller PAN. I think it's 8 / 8.
Then the next recipe to double it. You just doubled the ingredients, but not the lemon filling That would be a thirteen by nine pan.....at the top of recipe there's a box 123 so you can put how .much you want up to 3 times I just did 2 .....hope this helped .....I'm Def making it tonight .!!! Yummyyyyy
Tiffany Seigrist says
Seen this recipe and saved it!! I softened the cream cheese and the butter to help distribute them easier. It was so delicious!!
Denise W Smith says
Great recipe!!!
K says
Used gluten free mix. But thought the dish was too sweet.
Lynda says
Great recipe