Go Back
A close-up shot of a plate with a warm slice of lemon cream cheese dump cake, served with a dollop of fluffy whipped topping. The layers of lemon filling, soft cake, and creamy cheese are visible, with a fork ready for the first bite.

Lemon Dump Cake Recipe

This lemon cream cheese dump cake is an easy, tangy-sweet dessert with layers of zesty lemon, creamy pockets of cream cheese, and a buttery cake topping—perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 517 kcal

Equipment

  • 9x13-inch baking dish
  • Nonstick cooking spray
  • Spatula
  • Oven

Ingredients
  

  • nonstick cooking spray
  • 1 22 ounce can lemon pie filling
  • 1 15.25 ounce package lemon cake mix
  • 1 8 ounce package cream cheese, cubed
  • ½ cup salted butter cut into small pieces
  • 1 8 ounce container frozen whipped topping (such as Cool Whip), thawed

Instructions
 

  • Preheat oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
  • Spread the lemon pie filling evenly on the bottom of the baking dish.
    A close-up shot of a glass baking dish on the white marble cooktop, lightly coated with nonstick cooking spray. The dish is clean and ready for layering. A can of lemon pie filling and a spatula sit nearby.
  • Sprinkle half of the cake mix over the pie filling.
    A close-up shot of a glass baking dish on the white marble cooktop, as half of the dry lemon cake mix is sprinkled evenly over the lemon pie filling. The fine cake mix powder contrasts against the smooth filling.
  • Distribute the cubed cream cheese evenly over the cake mix layer.
    A close-up shot of a glass baking dish on the white marble cooktop, with small, evenly spaced cubes of cream cheese placed over the cake mix layer. The creamy white cubes stand out against the yellow cake mix.
  • Sprinkle the remaining cake mix over the cream cheese.
    A close-up shot of a glass baking dish on the white marble cooktop, as the remaining dry lemon cake mix is sprinkled over the cream cheese layer, ensuring full coverage. A measuring cup with cake mix sits beside the dish.
  • Evenly space out small pieces of butter on top of the cake mix.
  • Bake for 35-45 minutes, until the top is golden brown and fully set.
    A close-up shot of a glass baking dish inside the oven, as the lemon cream cheese dump cake bakes to a golden-brown perfection. The top is bubbling and slightly crisp, with hints of melted butter creating a rich texture.
  • Serve warm with whipped topping and enjoy!
    A close-up shot of a plate with a warm slice of lemon cream cheese dump cake, served with a dollop of fluffy whipped topping. The layers of lemon filling, soft cake, and creamy cheese are visible, with a fork ready for the first bite.