Lemon Cream Cheese Dump Cake

Name: Lemon Cream Cheese Dump Cake
Cook time: 55 min
Ingredients: 1 can (21 oz lemon pie filling); 1 package (8 oz cream cheese, softened); ½ cup powdered sweetener (Swerve or monk fruit); 1 box yellow or lemon cake mix; ½ cup unsalted butter (melted); 1 teaspoon vanilla extract; Zest of 1 lemon (optional)

When it comes to desserts that taste luxurious but require minimal effort, this Lemon Cream Cheese Dump Cake is a true gem. It’s the perfect mix of tangy lemon, creamy cheesecake-like layers, and a golden, buttery crumble on top. Each bite melts in your mouth, offering a balance of sweet, tart, and rich flavors that make it irresistible.

This cake is called a “dump cake” for a reason — everything is simply layered or “dumped” into a pan. No mixer, no fuss, just pure comfort in dessert form. It’s the kind of treat that looks bakery-level fancy but comes together in minutes, making it ideal for gatherings, potlucks, or last-minute cravings.

Ingredients

1 can (21 oz) lemon pie filling
1 package (8 oz) cream cheese, softened
½ cup powdered sweetener (like Swerve or monk fruit)
1 box yellow or lemon cake mix (sugar-free if preferred)
½ cup unsalted butter, melted
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for extra citrus flavor)

Substitutions

Lemon Pie Filling: You can use homemade lemon curd or sugar-free lemon pie filling if watching sugar intake.
Cake Mix: Try vanilla or white cake mix for a milder flavor; gluten-free cake mix works too.
Butter: Coconut oil or light olive oil can replace butter for a dairy-free version.
Sweetener: Use erythritol, monk fruit, or allulose for sugar-free sweetness.

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Layer the Lemon Base
Spread the lemon pie filling evenly across the bottom of the prepared baking dish. This creates a tangy, gooey foundation for the cake.
Prepare the Cream Cheese Mixture
In a bowl, beat softened cream cheese, powdered sweetener, and vanilla until smooth and creamy. Drop spoonfuls of this mixture over the lemon layer, spreading slightly but not too evenly — those creamy pockets are what make this cake so special.
Add the Cake Mix
Sprinkle the dry cake mix evenly over the top of the lemon and cream cheese layers. Don’t mix it in — the magic of a dump cake is in the layers.
Pour the Butter
Drizzle the melted butter evenly over the dry cake mix. Make sure most of the surface is moistened so it bakes into a golden crumble.
Bake to Perfection
Place the dish in the oven and bake for 40–45 minutes, or until the top is bubbly and golden brown. The edges should be slightly crisp while the center remains creamy.
Cool and Serve
Let the cake cool for at least 15–20 minutes before serving. This helps the layers set and enhances the flavor.

Preparation & Cooking Time

Prep Time: 10 minutes
Bake Time: 40–45 minutes
Total Time: 55 minutes
Servings: 10–12

Serving Ideas

Serve this Lemon Cream Cheese Dump Cake warm with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream. The tangy lemon and creamy filling pair perfectly with cool, airy toppings. For extra flair, sprinkle a bit of lemon zest or a few fresh raspberries on top before serving.

If you prefer it chilled, refrigerate the cake for a few hours before serving — the flavors deepen and the texture becomes even creamier, almost like a cheesecake.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm a slice in the microwave for 15–20 seconds for that fresh-from-the-oven taste.

FAQs

Can I make it sugar-free?
Yes! Use sugar-free cake mix and sugar-free lemon pie filling or homemade lemon curd sweetened with monk fruit.

Can I make it gluten-free?
Absolutely. Swap the regular cake mix with your favorite gluten-free version.

Can I use other pie fillings?
Definitely. This recipe works wonderfully with blueberry, strawberry, or cherry pie filling for a different twist.

Can I make this ahead of time?
Yes. Bake it the night before, cover, and refrigerate. Warm it up slightly before serving.

What if I don’t have cream cheese?
You can use ricotta or mascarpone for a lighter texture and subtle flavor.

Bright, Tangy Comfort in Every Bite

There’s something special about how effortlessly this Lemon Cream Cheese Dump Cake comes together — layers of creamy, zesty, and buttery goodness that taste like sunshine in a pan. Whether served warm or cold, it’s a dessert that brings joy with every bite and proves that simple ingredients can create something truly extraordinary.