Lemon Cream Cheese Dump Cake

Post Views: 8,792

Table of Contents

emon Cream Cheese Dump Cake (Easy, 1-Bowl, No Mixer!)

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dessert | Cuisine: American
Servings: 12 | Calories: ~464 kcal/serving
Keywords: lemon, dump cake, cream cheese, easy dessert, cake mix recipe

Short Meta Description

This bright and buttery Lemon Cream Cheese Dump Cake layers lemon pie filling, white chocolate chips, tangy cream cheese, and lemon cake mix—then bakes into a golden, bubbly dessert with zero fuss. No mixer. 5 minutes of prep!

Why You’ll Love It

True dump-and-bake: No bowls or mixing required.
Sweet-tart flavor: Sunny lemon meets creamy, cheesecake-like pockets.
Crowd-pleaser: Perfect for potlucks, picnics, and last-minute desserts.

Ingredients

Lemon pie filling: 1 can (16 oz / ~454 g)
White chocolate chips: 1 cup (~170 g)
Cream cheese, cubed: 4 oz (113 g), cold so it holds shape
Lemon cake mix: 1 box (15.25 oz / 432 g)
Unsalted butter, thinly sliced: ½ cup (1 stick / 113 g)
Tip: Cold butter slices “self-baste” the dry mix so it turns into a crisp, buttery topping.

Equipment

12-inch oven-safe skillet or a greased 9×9-inch or 9×13-inch baking dish
Knife for slicing butter
Measuring cup (for chips)
Oven mitts (it gets bubbly!)

Step-by-Step Instructions

Preheat the oven to 350°F (175°C).
Prepare the pan: Lightly grease a 9×9 or 9×13 baking dish, or use a 12-inch skillet.
Layer 1 – Filling: Pour the lemon pie filling into the pan and spread evenly (don’t stir later).
Layer 2 – Chips: Sprinkle white chocolate chips evenly over the filling.
Layer 3 – Cream Cheese: Scatter the cubed cream cheese across the surface.
Layer 4 – Cake Mix: Evenly cover everything with the dry lemon cake mix. Make sure all filling is covered.
Layer 5 – Butter: Top with thin butter slices (about 16 pads), spacing them to cover as much of the surface as possible.
Bake for 60 minutes, until the top is golden and the filling is bubbling at the edges.
Cool & serve: Let rest 15–20 minutes so it sets slightly, then serve warm. Fantastic with vanilla ice cream or a dusting of powdered sugar.
Pan size note: In a 9×13, start checking around 50–55 minutes. In a 9×9 or skillet, the full 60 minutes is usually perfect.

Pro Tips for Best Results

Don’t mix the layers. Dump cakes rely on butter melting into the dry mix to create a crisp topping.
Use thin, even butter slices. Gaps can leave dry patches—if you see any while baking, drizzle a tablespoon of melted butter over those spots and bake 5 more minutes.
Cold cream cheese = distinct creamy pockets. If you want a smoother cheesecake swirl, lightly soften the cream cheese and dollop instead of cubing.

Variations & Substitutions

Berry Lemon: Add 1–1½ cups blueberries or raspberries over the filling before the cake mix.
Coconut Lemon: Sprinkle ½ cup shredded coconut over the cake mix before the butter.
Zesty Boost: Add 1 tbsp lemon zest over the filling for a brighter citrus pop.
Different Chips: Swap white chocolate for vanilla baking chips or skip for a tarter dessert.
Cake Mix Swap: Yellow or vanilla cake mix works in a pinch (flavor will be slightly less lemony).

How to Serve

Warm with a scoop of vanilla ice cream or lemon gelato
Room temp with a dusting of powdered sugar
Cold for a denser, cheesecake-like bite

Storage, Reheating & Make-Ahead

Fridge: Cover and refrigerate up to 3–4 days (contains dairy).
Reheat: Warm individual portions in the microwave (15–25 seconds) or the oven at 300°F (150°C) for 8–10 minutes.
Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge; rewarm to crisp the topping.

FAQs

Do I have to use white chocolate chips?
No. They add creamy sweetness, but you can omit or replace with vanilla chips.

My topping has a few powdery spots—what now?
Drizzle 1–2 tbsp melted butter over dry areas and return to the oven for 5–10 minutes.

Can I use homemade lemon curd instead of pie filling?
Yes, but the result is richer and slightly looser. Aim for about 2 cups and reduce chips to ½ cup.