Can I make this recipe ahead of time?

Yes, you can prepare and bake the dump cake up to a day in advance. Just cover it tightly and store it in the fridge. Warm individual portions in the microwave before serving for best texture.

Can I use a different type of cake mix?

Definitely. While lemon cake mix enhances the citrus flavor, you can use vanilla, white, or butter cake mix as a substitute. It slightly changes the flavor but keeps the texture delicious.

What if I don’t have lemon pie filling?

You can substitute with other canned pie fillings like cherry, blueberry, or apple. Just note that this will change the overall flavor profile of the cake.

Can I make it dairy-free?

Yes. Use dairy-free cream cheese alternatives and plant-based butter. Some brands also offer vegan white chocolate chips to keep it entirely dairy-free.

Lemon Cream Cheese Dump Cake

Name: Lemon Cream Cheese Dump Cake
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: Lemon Pie Filling: 1 can (16 ounces); White Chocolate Chips: 1 cup; Cream Cheese (cubed): 4 ounces; Lemon Cake Mix: 1 box (15.25 ounces); Unsalted Butter (thinly sliced): ½ cup (1 stick)

Description

A bright, creamy, and ultra-easy dessert layered with lemon pie filling, cream cheese, white chocolate, and cake mix—perfect for beginners and always a crowd-pleaser.

Ingredients

Lemon Pie Filling: 1 can (16 ounces)
White Chocolate Chips: 1 cup
Cream Cheese (cubed): 4 ounces
Lemon Cake Mix: 1 box (15.25 ounces)
Unsalted Butter (thinly sliced): ½ cup (1 stick)

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Instructions

Preheat the Oven: Set your oven to 350°F and allow it to fully preheat while you prepare the ingredients. This ensures even baking.
Prepare the Baking Dish: Use a greased 9×13-inch baking dish or a large oven-safe skillet. Evenly spread the lemon pie filling across the bottom of the dish.
Layer the Chocolate Chips: Sprinkle the white chocolate chips evenly over the lemon pie filling. This will create sweet, melty bites throughout the cake.
Add the Cream Cheese: Distribute the cubed cream cheese over the mixture. No need to stir; random placement ensures creamy, tangy pockets in each slice.
Top with Cake Mix: Pour the dry lemon cake mix directly over the top. Gently shake or tap the dish to even out the layer without pressing down or mixing.
Add the Butter: Slice the butter into small pads and lay them over the cake mix, spacing them out to help it bake and brown evenly.
Bake Until Golden and Bubbly: Place the dish in the oven and bake for 50–60 minutes. The top should turn golden brown, and the lemon filling should bubble around the edges. Let it cool for at least 15 minutes before serving so the layers can set slightly.

Notes

This recipe works great with substitutions—try cherry pie filling or blueberry for variation. If your cake mix still looks powdery in areas, add a few more butter slices on top next time or drizzle melted butter to fill gaps. This dessert is best served warm but is also delicious cold. Store leftovers in the fridge for up to 4 days.

Prep Time: 5 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 464
Sugar: 28g
Sodium: 330mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 54g
Fiber: 1g
Protein: 4g
Cholesterol: 58mg