Lemon Cream Cheese Dump Cake

Prep Time	Cook Time	Total Time
15 min	40 min	55 min

Introduction

This lemon cream cheese dump cake is a bright, tangy dessert with a rich, cheesecake-like layer and a buttery cake topping.

It comes together with simple pantry staples, so you can have a company-worthy treat without a lot of effort.

The homemade whipped cream adds a lightly sweet, airy finish that balances the zesty lemon flavor perfectly.

How to Make Lemon Cream Cheese Dump Cake

Prep mode (keeps screen active)

Prep the pan and oven

Preheat your oven to 350°F and place a rack in the center.
Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
Add the lemon pie filling

Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
Use a spatula to push it into the corners for an even layer.

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Make the cream cheese mixture

In a medium bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
Add the milk, eggs, and vanilla, then beat again until the mixture looks silky and well combined.
Pour this cream cheese mixture evenly over the lemon pie filling in the baking dish.
Top with cake mix and butter

Sprinkle the dry lemon cake mix evenly over the cream cheese layer, covering it completely.
Slowly drizzle the melted butter over the cake mix, trying to moisten as much of the surface as possible.
If you see very dry spots, gently tap the pan so the butter can spread a little more.
Bake the dump cake

Bake the cake for 35 to 40 minutes, until the top looks golden and the edges are bubbling.
The center should look mostly set but may still jiggle slightly when you gently shake the pan.
Let the cake cool at least 20 minutes so the layers can firm up before slicing.

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Make the whipped cream topping

While the cake cools, pour the cold heavy cream into a chilled mixing bowl.
Add the powdered sugar and vanilla, then whip with a hand mixer until soft to medium peaks form.
Spoon the whipped cream over each warm or room temperature slice right before serving.

Substitutions

Replace lemon cake mix with yellow cake mix plus lemon zest: Use a box of yellow cake mix and add one tablespoon fresh lemon zest to keep the bright citrus flavor. The texture stays similar, but the zest adds little bursts of fresh lemon in every bite.
Replace cream cheese with Neufchâtel cheese: Neufchâtel tastes very close to cream cheese but has slightly less fat, so the filling feels a bit lighter. The cake still bakes up creamy and rich, with just a touch less heaviness on the palate.
Replace homemade whipped cream with store-bought whipped topping: Use thawed frozen whipped topping if you want a shortcut and an extra fluffy, sweet finish. The flavor is slightly sweeter and less rich than heavy cream, but it pairs nicely with the tangy lemon layers.

Tips

Use truly softened cream cheese: Cold cream cheese leaves tiny lumps, so let it sit at room temperature about 30 minutes first.
Chill the bowl for the whipped cream: A cold bowl and cold beaters help the cream whip faster and reach fluffy peaks without turning grainy.
Do not overbake the cake: Pull the cake from the oven when the top is golden and the center still has a gentle wobble.
Let the cake rest before serving: Resting time allows the creamy center to thicken slightly, so slices hold together instead of running everywhere.
Serve slightly warm for the best texture: The contrast of warm, custardy cake with cool whipped cream gives each bite a lovely mix of temperatures and textures.

Energy	439	kcal
Protein	4	g
Total Fat	22	g
Carbohydrates	53	g
Dietary Fiber	0	g

FAQ

Can I make this lemon dump cake ahead of time?: Yes, you can bake the cake up to one day ahead. Let it cool, cover the pan, and refrigerate once completely chilled. Rewarm individual slices in the microwave for 15 to 20 seconds, then add fresh whipped cream.
Why did my cake mix stay powdery in some spots?: Usually this happens when the butter does not fully cover the dry mix. Next time, drizzle the butter more slowly, then gently tilt or tap the pan to spread it. You can also lightly mist any dry spots with cooking spray before baking.
Can I use a different pie filling flavor?: Yes, this recipe works with many canned pie fillings like cherry, blueberry, or raspberry. The cake will lose its strong lemon flavor, so consider adding some lemon zest to the cream cheese layer.
Can I use low-fat cream cheese in this recipe?: Low-fat cream cheese works, but the filling will be slightly less rich and may not set quite as firmly. Avoid fat-free cream cheese, which tends to turn grainy and watery when baked.
How should I store leftovers, and how long do they keep?: Store leftover cake tightly covered in the refrigerator for up to four days. Keep the whipped cream separate and add it right before serving for the best texture. Enjoy leftovers cold, at room temperature, or gently warmed, depending on your preference.