What is the biggest mistake to avoid when making a dump cake?

The most common mistake is mixing the layers together . With a lemon cream cheese dump cake , the magic happens when you layer ingredients exactly as they are—lemon filling, cream cheese, dry cake mix, and butter. Stirring ruins the signature texture and prevents that golden, buttery topping from forming properly.

Can you put cream cheese in a dump cake?

Absolutely, and it’s one of the best upgrades you can make. Cream cheese adds richness, smoothness, and a mild tang that complements the tart lemon flavor. When making a lemon cream cheese dump cake , just drop spoonfuls over the filling—no need to blend it in.

Do lemon and cream cheese go together?

Yes, they’re a perfect pair! Lemon’s tart, zesty flavor cuts through the creamy, slightly tangy richness of cream cheese. That’s why the lemon cream cheese dump cake works so well—it balances bright citrus with smooth indulgence in every bite.

What are the most popular dump cake flavors?

Some all-time favorites include cherry chocolate, peach cobbler, apple cinnamon, and pumpkin spice. But if you’re after something light, bright, and creamy, a lemon cream cheese dump cake is one of the most refreshing options out there.

Lemon Cream Cheese Dump Cake – The Best 4-Ingredient Dessert Ever

Description

Lemon Cream Cheese Dump Cake is a tangy, sweet, and ridiculously easy dessert with layers of lemon pie filling, creamy cheesecake, and buttery cake mix topping. With just a few ingredients and no mixing, it’s the ultimate lazy lemon lover’s treat.

Ingredients

Scale

16 ounces cream cheese, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the baking dish
1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
1 (21-ounce) can lemon pie filling, divided
1 large egg
1/2 cup powdered sugar
1/2 teaspoon kosher salt
Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Heat the oven to 350°F. Lightly coat an 8×8- or 9×9-inch baking dish with unsalted butter.
Mix 10 tablespoons melted unsalted butter and 1 box cake mix together with a fork in a medium bowl until combined. Transfer 1 1/2 cups of the mixture to the baking dish. Press down lightly into an even layer to form a thin crust.
Beat 16 ounces room-temperature cream cheese, 1/2 cup of the lemon pie filling, 1 large egg, 1/2 cup powdered sugar, and 1/2 teaspoon kosher salt together with a hand mixer on medium speed or a stand mixer fitted with the whisk attachment until light and fluffy, about 2 minutes. Transfer onto the crust and spread into an even layer.
Spread the remaining lemon pie filling in an even layer over the cream cheese mixture. Sprinkle the remaining cake mix and butter mixture evenly over the top.
Bake until the cake jiggles slightly and is browned around the edges, 40 to 45 minutes. Let the cake cool for at least 45 minutes before serving. Scoop into serving bowls and top with whipped cream or vanilla ice cream if desired.

Notes

Use boxed lemon cake mix or vanilla for a mellow lemon flavor.
Dot the cream cheese evenly to get creamy bites throughout.
Serve warm with whipped cream or a scoop of vanilla ice cream.
Store leftovers in the fridge for up to 3 days—reheat for gooey texture.

Prep Time: 15 minutes
Cook Time: 35 minutes to 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 565
Sugar: 30.3 g
Sodium: 357.7 mg
Fat: 31.6 g
Saturated Fat: 17.3 g
Unsaturated Fat: 6g
Trans Fat: 1 g
Carbohydrates: 67.4 g
Fiber: 1.5 g
Protein: 5.1 g

Keywords: Lemon pie filling, yellow cake mix, cream cheese