A rich, creamy, sweet-tart lemon dessert that tastes like a cheesecake–lemon pie hybrid. No mixer, no fuss — everything is layered right into the pan and baked until golden and velvety.
Ingredients (4 Simple Items)
For a 9×13 pan (8–10 servings):
2 cans lemon pie filling (20–22 oz each)
1 block cream cheese (8 oz, softened slightly)
1 box yellow cake mix (dry — do NOT prepare)
1 stick butter (½ cup, melted)
Optional but delicious:
Whipped cream
Lemon slices
Graham cracker crust (if making pie-style like the photo)
Directions
1. Preheat
Set oven to 350°F (175°C).
2. Add Lemon Layer
Spread both cans of lemon pie filling evenly across the bottom of an ungreased 9×13 pan.
3. Add Cream Cheese
Cut cream cheese into small cubes or dollop by spoon randomly across the lemon filling.
(Do not mix — it melts into perfect creamy pockets.)
4. Add Cake Mix
Sprinkle the dry yellow cake mix evenly over the entire pan.
5. Add Butter
Pour the melted butter evenly over the cake mix.
(Try to cover as much of the dry mix as possible.)
6. Bake
Bake for 35–45 minutes, or until the top is lightly golden and the edges bubble.
7. Cool & Serve
Let cool 20–30 minutes.
Serve warm like cobbler, or cold for a cheesecake-like texture.
Description
This Lemon Cream Cheese Dump Cake creates a creamy, tangy, silky lemon center topped with a buttery, tender cake crust. The cream cheese melts into the lemon filling making it taste like a bakery-style lemon cream pie without any of the work.
Notes & Variations
Too tart? Add ½ cup sweetened condensed milk dotted over the lemon filling.
More texture? Add 1 cup crushed graham crackers under the lemon layer.
Extra richness? Add an additional 4 oz of cream cheese.
Want crunch? Sprinkle ½ cup chopped pecans or coconut on top before baking.
Prefer a firmer set? Refrigerate several hours before serving.
Tips for Best Results
Use full-fat cream cheese for the creamiest texture.
Melt butter fully so it spreads easily over dry mix.
Cover dry patches with additional butter or a drizzle of milk.
Letting it cool thickens the lemon layer and improves slices.
Servings
Standard pan: 8–10 servings
Smaller pan (8×8): Cut recipe in half
Estimated Nutritional Info (per serving, 1/10 of pan)
Approximate values:
Calories: ~390
Fat: 17g
Carbs: 55g
Sugar: 35g
Protein: 3g
(Values depend on specific brands.)
Benefits of This Recipe
✔ Super easy — no mixing, no bowls
✔ Budget-friendly — only 4 inexpensive ingredients
✔ Crowd-pleasing — tastes like a bakery lemon pie
✔ Customizable — add toppings, crust, or mix-ins
✔ Make-ahead friendly — tastes even better chilled next day
Q&A
Q1: Can I use homemade lemon curd instead of canned filling?
Yes! Use approx. 3 cups lemon curd.
Q2: Can this be made gluten-free?
Absolutely — replace the yellow cake mix with any GF yellow or white cake mix.
Q3: Can I use low-fat cream cheese?
Technically yes, but the texture will be softer and less creamy.
Q4: Does it need refrigeration?
If not eaten within 2 hours, refrigerate because of the cream cheese.
Q5: Can I make it look like the pie in the photo?
Yes!
Bake it in a graham cracker crust pie shell, chill completely, then top with whipped cream and lemon slices.
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