Easy 5 Ingredient Lemon Dump Cake With Cream Cheese

Sharing is caring!

Looking for a simple and scrumptious dessert that won’t take up hours of your time? Enter the Easy Lemon Dump Cake with Cream Cheese! This easy recipe combines the zesty flavor of lemon with the creamy goodness of cream cheese, all in one quick dessert. 

this …

• Prep Time: 10 minutes
• Bake Time: 35 minutes
• Total Time: 45 minutes
• Servings: 12
• Prep Level: Beginner +

Ingredient Notes

• Lemon curd – Lemon pie filling can be used. I like to use lemon curd because it has more tangy lemon flavor.
• Boxed cake mix – There are a variety of cake mixes you can use: yellow cake mix, lemon cake mix, vanilla cake mix, or white cake mix.
• Cream cheese – Velvety cream cheese adds a whole new layer of both flavor and texture. (see Top Tips)
• Sugar – Adding just a little bit of sugar balances out the tart lemon flavor.
• Butter – Both salted and unsalted butter can be used in this recipe. (see Top Tips)

Step-by-Step Instructions

• Preheat oven.
• Mix softened cream cheese (see Top Tips) and sugar. Throughly blend and set aside.
• Spoon lemon curd in the bottom of the prepared baking dish.

• Spoon dollops of the cream cheese mixture on top of the pie filling (lemon curd) in the baking dish.
• Sprinkle the dry cake mix evenly over the lemon and cream cheese mixtures to cover the layers underneath. 

• Use a knife or spatula and form an even layer.
• Place thin slices of butter over the top of the cake mix.

• Bake in preheated oven until the top is golden brown.
• Serve warm or room temperature with a dollop of cool whip, sprinkle confectioner’s sugar, or a scoop of vanilla ice cream.

See recipe card below for complete measurements, details, and total time.

Tips & Tricks

1. Soften the cream cheese in the microwave – For an 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate or bowl and microwave it on high for 15 seconds. Stir and microwave for another 10 seconds. Repeat this step until you get the consistency you want.
2. Make sure your butter is cold – Making it much easier to get the slices very thin. When the dump cake bakes, the butter melts and blends with the dry cake mix, but it won’t spread. Parts of the cake mix that are left uncovered, may come out of the oven still dry and powdery so try and cover as much of the top of the dump cake as possible.
3. You can melt the butter and drizzle it over the top of the cake mix, if you’re more comfortable with this technique.

Storing

Cover leftover lemon dump cake with plastic wrap or store in an airtight container. Dump cakes with cream cheese should be stored in the fridge.

Lemon Curd vs Lemon Pie Filling

Lemon curd is a cooked mixture of eggs, lemon juice and zest, sugar, and butter. Lemon pie filling is typically thickened with cornstarch and usually doesn’t contain butter. Both can be found at your local grocery store.

More Easy Sweet Treats

• Easy 3-Ingredient Deep Dish Chocolate Chip Cookie With Caramel – super easy and kids love it!
• How To Make An Easy Rustic Blueberry-Lemon Galette
• Easy Marbled Chocolate Chip Cookie Brownie Recipe
• Easy Pecan Pie With Crunchy Praline Topping
• Mini Pecan Raisin Tarts – a family favorite
• Easy Pumpkin Pie Crunch Cake With Pecans And Toffee – great for family gatherings!
• Strawberry Dump Cake from Julies Eats and Treats

Continue to Content

Yield: 12

Easy 5 Ingredient Lemon Dump Cake With Cream Cheese

Print

This easy recipe combines the zesty flavor of lemon with the creamy goodness of cream cheese, all in one quick dessert. 

With only five ingredients and few simple steps, you can whip up this delightful dessert in no time.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 Box of white cake mix (15.25 ounces)
• 24 Ounces lemon curd
• 8 Ounces cream cheese – softened
• 3 Tablespoons granulated white sugar
• 1/2 cup butter – very cold

Instructions

1. Preheat oven to 350 degrees F.
2. Combine softened cream cheese (see Top Tips) and sugar in a mixing bowl. Throughly blend and set aside.
3. Grease baking pan with non-stick spray to prevent sticking.
4. Spoon lemon curd in the bottom of the baking dish, spreading evenly.
5. Spoon dollops of the cream cheese mixture over the top of the pie filling (lemon curd) in the baking dish.
6. Sprinkle the cake mix evenly over the lemon and cream cheese mixtures to cover the layers underneath.
7. Use a knife or spatula and form an even layer.
8. Slice thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
9. Bake about 35-40 minutes until the topping is golden brown.
10. Serve warm or room temperature with a dollop of cool whip, sprinkle confectioner’s sugar, or a scoop of vanilla ice cream.

Notes

Equipment and Helpful tools

• 9×13 Baking dish

• Medium or large mixing bowl

• Rubber spatula

• Large spoon

• Kitchen knife

• Oven mitts

• Wire cooling rack

Top Tips

• Soften the cream cheese in the microwave! For an 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate or bowl and microwave it on high for 15 seconds. Stir and microwave for another 10 seconds. Repeat this step until you get the consistency you want.

• Make sure your butter is cold, making it much easier to get the slices very thin. When the dump cake bakes, the butter melts and blends with the dry cake mix, but it won’t spread. Parts of the cake mix that are left uncovered, may come out of the oven still dry and powdery so try and cover as much of the top of the dump cake as possible.

• You can melt the butter and drizzle it over the top of the cake mix, if you're more comfortable with this technique.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 343Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 115mgSodium: 243mgCarbohydrates: 31gFiber: 0gSugar: 29gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest