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Close-up of lemon dump cake with a fork and cool whip.

Easy Lemon Dump Cake (with cream cheese)

Course: Dessert
Cuisine: American
Keyword: lemon dump cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 277kcal
Author: Kara @ Quick and Easy Baking
This easy lemon dump cake is super quick to whip up and only requires 5 simple ingredients, a cake mix, lemon pie filling, cream cheese, sugar and butter.
Print Recipe
US Customary - Metric

Ingredients

  • 1 (22 ounce) can lemon pie filling
  • 1 lemon cake mix (I used Betty Crocker Delights Super Moist Lemon Cake mix)
  • 1 (8 ounce) package cream cheese, room temperature
  • ΒΌ cup granulated sugar
  • 3/4 cup unsalted butter, thinly sliced (1 1/2 sticks)
  • whipped cream (optional)

Instructions

  • Preheat the oven to 350 degrees F.
  • Spray a 13x9 inch baking dish with non-stick baking spray.
  • Add the lemon pie filling to the dish and spread evenly.
  • Sprinkle about 1/4 of the dry cake mix over the lemon pie filling.
  • In a mixing bowl, add the room-temperature cream cheese and sugar and mix on medium-high speed with an electric mixer until smooth.
  • Drop the cream cheese mixture, using a tablespoon, on top of the lemon filling and cake mix. You do not need to spread the cream cheese mixture out evenly. Just leave it as clumps. This will make nice warm pockets of cheesecake taste in this dessert.
  • Sprinkle the rest of the cake mix over everything.
  • Add the thinly sliced butter evenly over the top and try to cover as much of the dry cake mix as you can.
  • Bake at 350 degrees F, on the middle rack, for approximately 35-40 minutes. Most of the top should be golden.
  • Remove from the oven and cool on a rack for about 20 minutes.
  • Serve warm either plain, with whipped cream or with ice cream.
  • See the notes section for best ways to store this, serve it and for more questions.

Notes

*This 'cake' is more like a dessert. It's called a cake, but it's really not going to come out of the pan sliced in a neat square. This cake is warm and gooey and best served from the baking dish using a large serving spoon.
How to Store: This dessert should be stored covered in the refrigerator and can last up to 5 days.
How to serve: This dessert is best served warm, but can also be served cold if that's your preference.
If chilled, add a serving to a plate and microwave for about 15 seconds or so until warmed. This lemon dump cake is very good topped with whipped cream or vanilla ice cream.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 277kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 316mg | Potassium: 24mg | Fiber: 1g | Sugar: 23g | Vitamin A: 356IU | Calcium: 94mg | Iron: 1mg