Lemon Cream Cheese Dump Cake – Easy, Gooey & Irresistible Lemon Dessert Recipe
Let’s talk about lemons. If you’re anything like me, you buy a big old bag of them with every intention of making something fancy. Maybe a fresh lemon recipe for dinner, maybe a big pitcher of homemade lemonade. But then life happens—someone spills juice on the couch, the dog eats a sock, and suddenly, those bright little lemons are just sitting there, giving you judgy looks from the counter.
That’s where easy lemon desserts come to the rescue. I’m talking about the kind of lemon treats that take minimal effort but taste like you spent hours baking. The kind of summer lemon dessert that’s sweet, tangy, and so good it disappears before you can even grab a second slice. If you’ve ever found yourself googling What to make with lemons? or Recipes to use up lemons, you’re in the right place.
This Lemon Cream Cheese Dump Cake is one of the best lemon desserts I’ve ever made. It’s got that lemon lush dessert vibe—creamy, citrusy, and just the right amount of sweet. Plus, it’s basically a dump and bake situation, which means you get to enjoy a delicious lemon dessert without breaking a sweat. Whether you need lemon sweets for a party, a quick treat for the kids, or just something to do with lemons before they go bad, this recipe is about to be your new best friend.
Let’s bake!
What You Need
Nothing weird, I promise. You might already have most of these sitting in your pantry or fridge.
- 1 can (21 oz) lemon pie filling
- 1 box yellow or lemon cake mix
- 8 oz cream cheese, softened
- ½ cup butter, melted
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 egg
How to Make Lemon Cream Cheese Dump Cake
1. Preheat the Oven
Set your oven to 350°F. Take a deep breath. This is gonna be easy. Grease a 9×13 baking dish so nothing sticks (because scrubbing baked-on cake goo is not how I want to spend my evening).
2. Dump That Lemon Goodness
Open up that can of lemon pie filling and spread it evenly in the bottom of your baking dish. That’s it. No mixing, no extra bowls, just dump it right in.
3. Make the Cream Cheese Layer
In a medium bowl, beat together the cream cheese, sugar, vanilla, and egg until smooth. If you’ve got a stand mixer, great. If not, a hand mixer works just fine. Worst case? A whisk and some arm power.
Now, take that creamy goodness and plop spoonfuls of it all over the lemon filling. It won’t be perfectly even—that’s totally fine. A little randomness never hurt anyone.
4. Sprinkle the Cake Mix
Take your dry cake mix (yes, just the dry mix!) and sprinkle it evenly over the whole thing. Resist the urge to mix it in—just let it sit on top like a blanket of deliciousness.
5. Drizzle with Butter
Now, take your melted butter and slowly drizzle it all over the cake mix. Try to cover as much as you can, but don’t stress if there are some dry spots. It all comes together in the oven.
6. Bake and Try to Be Patient
Pop it in the oven and bake for 40-45 minutes until the top is golden and slightly crisp. Your kitchen is going to smell amazing, and your kids will probably wander in asking what’s that smell and when can we eat it?
Let it cool for a few minutes before serving. If you can wait, good for you. If you can’t? I totally get it.
FAQs: Lemon Cream Cheese Dump Cake
Do I need to mix the cake mix with anything before adding it?
Nope! Just sprinkle the dry cake mix right over the top. The butter melts into it as it bakes, creating a delicious, crumbly topping. No extra bowls, no extra mess.
Can I use fresh lemons instead of lemon pie filling?
If you’re looking for lemon desserts with fresh lemons, you can make homemade lemon pie filling using fresh lemon juice, sugar, egg yolks, and cornstarch. But if you’re short on time, the canned version works perfectly.
What’s the best cake mix to use?
I usually go with a yellow cake mix or a lemon cake mix for extra citrus flavor. White cake mix also works if that’s what you have on hand.
How do I store leftovers?
If you have leftovers (which is rare in my house), store them in the fridge for up to 3 days. Warm it up in the microwave before serving—it’s just as good the next day.
Can I make this ahead of time?
Yes! You can bake it a day in advance and store it covered in the fridge. Just warm it slightly before serving to bring back that fresh-baked texture.
Lemon Cream Cheese Dump Cake Recipe Card
Lemon Cream Cheese Dump Cake
Ingredients
Method
- Set oven to 350°F and grease a 9×13 baking dish.
- Dump the lemon pie filling into the dish and spread evenly.
- In a bowl, mix cream cheese, sugar, vanilla, and egg until smooth. Drop spoonfuls over the lemon filling.
- Evenly sprinkle the dry cake mix over the top—no stirring needed!
- Slowly pour melted butter over the cake mix, covering as much as possible.
- Bake for 40-45 minutes until golden brown. Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers in the fridge for up to 3 days. Reheat before serving.
And that’s it—one of the best lemon desserts you’ll ever make, and you barely had to lift a finger. I don’t know about you, but in my house, easy dessert recipes like this are a lifesaver. It’s sweet, creamy, tangy, and basically tastes like sunshine in a pan. Whether you’re looking for a lemon lush dessert for a party, a quick lemon treat for the kids, or just a fun way to use up those lemons sitting on your counter, this recipe checks all the boxes.
If you’ve ever found yourself wondering, What to make with lemons? or Things to do with lemons before they go bad?—this is your answer. It’s one of those lemon dessert recipes easy enough to whip up on a busy weeknight but fancy enough to impress your friends. And let’s be honest, any excuse to make summer lemon desserts is a good one.
So next time you need a no-fuss lemon sweets fix, give this a try. And if your kids inhale it before you even get a bite (which, let’s be real, is totally possible), well… that just means it’s a winner.
