Lemon Cream Cheese Dump Cake (5-Ingredient Bright Citrus Dessert)

Tutorial: how to make lemon cream cheese dump cake — 5-ingredient layered dessert: lemon pie filling, cream cheese, yellow cake mix, butter. 50 min.

Introduction

Tutorial: how to make lemon cream cheese dump cake — 5 ingredients, no mixing, layered citrus dessert. 50 min.

Ingredients List

  • 2 cans (15.75 oz) lemon pie filling
  • 1 brick (8 oz) full-fat cream cheese softened, cubed
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup melted butter
  • 1/2 cup sugar + 1 tbsp lemon zest + 1 tsp vanilla
  • Optional: 1/4 cup almonds + 1/4 cup white chocolate chips
  • Vanilla ice cream + raspberries + mint + powdered sugar

Timing

Close-up of lemon dump cake serving showing layers of yellow cake mix crumb, melted cream cheese, lemon pie filling Save

Prep 5. Bake 40. Cool 10. Total 50 min.

Step 1 — Sugar Cream Cheese Cubes

Toss with sugar + vanilla.

Step 2 — Lemon Filling on Bottom

9×13 dish. Both cans. Lemon zest.

Step 3 — Drop Cream Cheese Cubes

Random pockets. NO STIR.

Step 4 — Sprinkle Cake Mix

Dry. Even. NO STIR.

Step 5 — Drizzle Butter Evenly

Cover every dry spot.

Step 6 — Bake 38–42 Min + Cool 10

Optional almonds + chocolate chips. Bake until deep golden.

Nutritional Information

  • Calories 410 | Protein 4g | Fat 20g | Carbs 54g | Sugar 32g

Healthier Alternatives

Sugar-free fillings. Lower-fat cream cheese. 3/4 butter. GF mix. Vegan cream cheese + butter.

Serving Suggestions

Vanilla ice cream, berries, mint. Limoncello glaze. Prosecco, moscato, tea. Easter, Mother’s Day, BBQs.

Common Mistakes to Avoid

  • Stirring
  • Cold cream cheese
  • Light cream cheese
  • Uneven butter
  • Overbake

Storing Tips

4 days fridge. Microwave 30 sec. No freeze. Bake 24 hr ahead; reheat 350°F 10 min.

Conclusion

That’s how to make lemon cream cheese dump cake. Comment your fruit twist, share a photo, subscribe.

FAQs

Other filling? Cherry, blueberry, peach, apple.

Cake mix sub? White or vanilla.

Soupy? Light cream cheese or underbaked.

Smaller dish? 9×13 ideal.

GF? GF cake mix.

Make ahead? 24 hr.

Recipe Card: Lemon Cream Cheese Dump Cake

Prep: 5 min | Bake: 40 min | Cool: 10 min | Total: 50 min | Serves: 12 | Calories: 410/serving

Ingredients

  • 2 cans (15.75 oz each) lemon pie filling
  • 1 brick (8 oz) full-fat cream cheese softened + cubed + 1/2 cup sugar + 1 tsp vanilla + 1 tbsp lemon zest
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup melted butter
  • Optional: 1/4 cup sliced almonds + 1/4 cup white chocolate chips

Instructions

  1. Preheat oven to 350°F; toss cream cheese cubes with sugar and vanilla.
  2. Spread lemon pie filling in 9×13 dish; sprinkle lemon zest.
  3. Drop cream cheese cubes randomly on top; no stirring.
  4. Sprinkle dry cake mix evenly to cover.
  5. Drizzle melted butter evenly across the surface.
  6. Add almonds and chocolate chips if using; bake 38–42 min until deep golden; rest 10 min.

Nutrition (per serving)

Calories 410 | Protein 4g | Fat 20g | Carbs 54g | Sugar 32g

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