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Side view of a golden lemon cream cheese dump cake in a glass baking dish, showing layers of buttery crumb crust, creamy filling, and glossy lemon topping with crumbles, baked to perfection for a rich, tangy, and homemade dessert.

Lemon Cream Cheese Dump Cake

Easy lemon cream cheese dump cake with just 4 ingredients that creates beautiful layers while baking. Simply dump ingredients in pan and bake for gooey, rich dessert that's perfect for potlucks and busy weeknights.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 squares
Calories: 285kcal
Cost: $9.25

Equipment

  • 1 9x13-inch baking dish (Glass preferred for even heating)
  • 2 Large mixing bowls (For ingredient preparation)
  • 1 Small bowl (For cream cheese mixture)
  • 1 Whisk (For smooth butter mixture)
  • 1 Measuring cups and spoons (For accuracy)

Ingredients

Base

  • 2 cans lemon pie filling - 21 oz each
  • 8 oz cream cheese - softened and cubed
  • ½ cup granulated sugar - for cream cheese
  • 1 teaspoon vanilla extract

Topping

  • 1 box yellow cake mix - 15.25 oz
  • ½ cup butter - melted
  • ¼ cup water
  • 1 large egg
  • 2 tablespoons lemon juice - for extra tang
  • ¼ teaspoon lemon zest - for bright flavor

Instructions 

  • Until golden brown and set, cool before serving.
  • Layer - Sprinkle cake mix over cream cheese without mixing.
  • Top - Drizzle butter mixture and lemon zest evenly over cake mix.
  • Bake - Until golden brown and set, cool before serving.

Notes

This recipe is ultra simple and delicious; ideal for beginners or when you need a quick crowd-pleaser. Can be served warm or chilled depending on your preference.

Nutrition

Serving: 1square | Calories: 285kcal (14%) | Carbohydrates: 48g (16%) | Protein: 4g (8%) | Fat: 9g (14%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Trans Fat: 2g | Cholesterol: 45mg (15%) | Sodium: 285mg (12%) | Potassium: 85mg (2%) | Fiber: 1g (4%) | Sugar: 42g (47%) | Vitamin A: 285IU (6%) | Vitamin C: 12mg (15%) | Calcium: 65mg (7%) | Iron: 1mg (6%)