Easy Lemon Cream Cheese Dump Cake

Bright, tangy, and irresistibly creamy — this Lemon Cream Cheese Dump Cake is everything a simple dessert should be. With just five pantry-friendly ingredients, this dessert brings together sweet lemon pie filling, creamy pockets of cream cheese, and a buttery, golden cake topping that’s studded with white chocolate chips. It’s sunshine in every bite!

Why You’ll Love This Recipe

• Only 5 simple ingredients
• No mixing bowls required — just dump and bake
• A beautiful golden top with gooey, creamy center
• Bursting with bright, citrusy flavor
• Perfect for potlucks, holidays, or weekday treats

Ingredients

1 can (16 ounces) lemon pie filling
1 cup white chocolate chips
4 ounces cream cheese, cubed
1 box (15.25 ounces) lemon cake mix
½ cup unsalted butter, thinly sliced

Directions

Preheat Oven
Preheat your oven to 350°F (175°C).

Prepare Your Baking Dish
Lightly grease a 12-inch oven-safe skillet, or a 9×9-inch or 9×13-inch baking dish with cooking spray or butter.

Add Lemon Pie Filling
Evenly spread the lemon pie filling in the bottom of your prepared pan, creating a smooth, even layer.

Sprinkle in White Chocolate Chips
Evenly sprinkle 1 cup of white chocolate chips over the top of the lemon pie filling.

Add Cubed Cream Cheese
Distribute the cubed cream cheese pieces across the surface. Try to spread them out so every scoop gets a creamy surprise.

Add Cake Mix Layer
Sprinkle the lemon cake mix evenly over the top. Use your hands or a spoon to make sure it covers the entire surface, reaching all the way to the edges.

Top with Butter
Slice the unsalted butter into about 16 thin pads and evenly space them on top of the cake mix. These butter slices will melt and help form the golden crust during baking.

Bake
Bake in the preheated oven for 1 hour, or until the top is golden brown and the filling is bubbling around the edges.

Cool Slightly and Serve
Let the dump cake cool for about 10 minutes before serving. Optional: top with whipped cream or vanilla ice cream for a perfect finishing touch.

Pro Tips and Variations

• Don’t stir the layers after assembling — it’s called a dump cake for a reason!
• For a tangier flavor, add a few teaspoons of lemon zest to the pie filling before layering.
• Want extra creamy bites? Use 6–8 oz of cream cheese instead of 4 oz.
• For a crispier top, broil for 2–3 minutes at the end (watch carefully!).
• Easily make it in a crockpot — just cook on high for 2 hours instead of baking.

Serving Suggestions

• Serve warm with a dollop of whipped cream
• Add a scoop of vanilla or lemon sorbet
• Sprinkle powdered sugar over the top before serving
• Pairs well with a glass of sweet tea or lemonade

Storage/Reheating

To Store:
Cool completely, then store in an airtight container in the fridge for up to 4 days.

To Reheat:
Microwave individual portions for 20–30 seconds, or reheat in a 300°F oven until warmed through.

FAQs

Can I use a different flavor of cake mix?
A: Yes! Vanilla or white cake mix works well, but lemon enhances the citrus flavor beautifully.

Can I double the recipe?
A: You can! Use a larger baking dish (or two) and increase baking time by 5–10 minutes if needed.

Can I make this ahead of time?
A: It’s best fresh, but you can assemble it and refrigerate for a few hours before baking.

Conclusion

This Lemon Cream Cheese Dump Cake is the perfect no-fuss dessert that delivers big flavor with little effort. From the gooey lemon center to the crispy cake topping, every bite is sunshine-sweet and comforting. Bake it once, and it’ll be your go-to lemon dessert forever!

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