What is the biggest mistake to avoid when making a dump cake?

A: The most common mistake is unevenly distributing the cake mix or butter, which can result in dry spots or a soggy topping. Make sure to spread both layers evenly and drizzle melted butter slowly to ensure a golden, crispy crust.

Can you mix lemon juice and cream cheese?

A: Yes! Mixing lemon juice with cream cheese creates a tangy, creamy layer that balances the sweetness of the cake, giving your Lemon Dump Cake with Cream Cheese a bright, refreshing flavor.

Does lemon cake taste good with cream cheese frosting?

A: Absolutely. The tangy cream cheese frosting complements the zesty lemon flavor, enhancing the cake’s richness and making it even more indulgent.

What is the best cake mix for dump cake?

A: A standard yellow or lemon cake mix works best. It bakes evenly and pairs perfectly with lemon filling and cream cheese for a moist, flavorful dessert.

Lemon Dump Cake with Cream Cheese – Best Easy Dessert Recipe (2025)

Name: Lemon Dump Cake with Cream Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cans (21 oz each) lemon pie filling; 8 oz cream cheese, softened and cubed; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 box yellow cake mix (15 oz); ½ cup unsalted butter, melted; Optional: zest of 1 lemon; Optional garnish: whipped cream & fresh berries

Description

This lemon dump cake is the perfect balance of tangy, creamy, and sweet. A luscious lemon pie filling pairs with pockets of creamy cheesecake-like cream cheese, topped with a buttery cake mix crust. It’s bright, refreshing, and incredibly easy—ideal for spring gatherings, Easter, or when you’re craving a citrusy treat.

Ingredients

Scale

🛒 Ingredients:

2 cans (21 oz each) lemon pie filling
8 oz cream cheese, softened and cubed
½ cup powdered sugar
1 teaspoon vanilla extract
1 box yellow cake mix (about 15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: zest of 1 lemon (for extra zing)
Optional garnish: whipped cream & fresh berries

Instructions

📝 Instructions:

Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.

Prepare Lemon Layer:
Spread lemon pie filling evenly in the baking dish.

Add Cream Cheese Mixture:
In a medium bowl, beat cream cheese with powdered sugar and vanilla until smooth. Drop spoonfuls (or dollops) of the mixture evenly over the lemon filling.

Add Cake Mix & Butter:
Sprinkle dry cake mix evenly on top. Do not stir.
Drizzle melted butter evenly across the top (or dot with thin slices of cold butter for a crumbly texture).

Bake:
Bake uncovered for 40–45 minutes, until golden brown and bubbly around the edges.

Serve:
Let cool at least 15–20 minutes before serving.
Top with whipped cream and fresh berries if desired.

Notes

Extra Citrus Flavor: Stir lemon zest into the cream cheese mixture or sprinkle some on top after baking.
Richer Version: Use a butter or lemon cake mix instead of yellow cake mix.
Storage: Refrigerate leftovers up to 4 days. Best enjoyed chilled or gently reheated.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: American