Can I use a different type of cake mix for this recipe?

Yes! While lemon cake mix enhances the citrusy flavor, you can substitute with vanilla, white, or even strawberry cake mix for a different twist. Just keep the layering and measurements the same.

Do I need to soften the cream cheese before using it?

Nope! Cube the cream cheese while it’s still cold—it melts beautifully during baking and creates creamy pockets throughout the cake.

How do I store leftovers, and how long do they last?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 1 month. Reheat in the oven or microwave until warm.

4 ingredients Lemon Cream Cheese Dump Cake

Description

This Lemon Cream Cheese Dump Cake is a beginner-friendly dessert that combines tangy lemon pie filling, creamy pockets of cream cheese, and a buttery lemon cake crust—all made with minimal effort and maximum flavor.

Ingredients

Scale

1 can (16 oz) lemon pie filling
1 cup white chocolate chips
4 oz cream cheese, cubed
1 box (15.25 oz) lemon cake mix
½ cup unsalted butter, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set your oven to 350°F to ensure it’s fully heated before baking.
Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish or oven-safe skillet to prevent sticking.
Layer the Lemon Filling: Spread the lemon pie filling evenly across the bottom of the dish using a spatula.
Add the White Chocolate Chips: Sprinkle the white chocolate chips over the lemon filling to add sweetness and creaminess.
Distribute the Cream Cheese: Dot the surface with cubed cream cheese. These will melt into creamy ribbons as the cake bakes.
Cover with Cake Mix: Gently pour the dry lemon cake mix over the cream cheese layer, spreading it evenly to cover the surface.
Top with Butter: Arrange the butter slices evenly over the cake mix. This ensures a crispy, golden top once baked.
Bake the Cake: Place the dish in the oven and bake for about 60 minutes or until the top is golden and the filling bubbles around the edges. A toothpick inserted in the center should come out with just a few moist crumbs.

Notes

To cut down on prep, pre-cube your cream cheese and butter ahead of time.
If you’d like to switch up the flavor, try different pie fillings like blueberry or cherry.
This cake tastes great warm but is equally delightful chilled—almost like lemon cheesecake bars.
For extra indulgence, top with whipped cream or a scoop of vanilla ice cream.

Prep Time: 5 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 464
Sugar: 29g
Sodium: 370mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 59g
Fiber: 1g
Protein: 3g
Cholesterol: 48mg