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This lemon cream cheese dump cake was tested to create a stable base and evenly baked topping using two full boxes of cake mix. Pinching the cream cheese into small dollops ensures it melts into creamy pockets throughout the cake. The result is a lemon dessert that slices cleanly instead of falling apart. This method produces consistent results with minimal effort.

A baked lemon dessert with a golden crust is shown in a white baking dish. Two lemon slices rest on top, and a square piece has been cut out, revealing a gooey lemon filling inside.

Why This Lemon Cream Cheese Dump Cake Works

I wanted this lemon cream cheese dump cake to have a firm crust on the bottom and a buttery golden top to support the soft middle that many dump cakes have. After testing multiple versions, I found that using two full 15.25 oz boxes of cake mix makes a huge difference in structure. One box creates a sturdy base that holds the lemon filling while the second box forms a crisp topping that bakes evenly.

I also tested different ways of adding the cream cheese and found that cutting it into small pieces was not enough to distribute it evenly. Pinching off small dollops with your fingers as you go gives the best results and ensures pockets of creaminess throughout the cake. This prevents large sections from melting into one spot while leaving other bites without cream cheese.

These small adjustments create a lemon dump cake that mostly holds together while still tasting rich and creamy. It is an easy cake mix dessert that feels homemade without requiring any special techniques.

Image showing labeled ingredients for a dessert: three sticks of butter, two boxes of yellow cake mix, a can of lemon pie filling, and a package of cream cheese on a white background.

Ingredients You Need

These key ingredients play a major role in the success of this recipe. Keep reading for my best tips and tricks, or jump to the recipe card for the full recipe.

Yellow cake mix: Make sure each box is exactly 15.25 oz so the crust and topping bake properly.
Butter: You will melt the butter and divide it between the crust and topping.
Lemon pie filling: This creates the bright lemon layer in the center.
Cream cheese: Pinch into small pieces so it melts into creamy pockets throughout the cake.

A square slice of lemon bar with a crumbly golden crust sits on a white plate with a fork, surrounded by fresh lemon halves and whole lemons in the background.

How To Make Lemon Cream Cheese Dump Cake

Follow my simple steps below to make this addictive lemon dump cake recipe, or jump to the recipe card for the full recipe.

Prep oven: Preheat the oven to 350°F. Before starting, check the size of your cake mixes—each box must be 15.25 oz. If they are not, do not proceed.

A rectangular white baking dish filled with an even layer of unbaked dough sits on a marble surface. A green square in the top left corner displays the number “1.”.

A person spreads yellow lemon filling over a baked crust in a rectangular white baking dish, using a white spatula. A green box with the number 2. is in the top left corner.

Make crust: In a mixing bowl, combine 1 box of dry cake mix with 11 tablespoons melted butter until the mixture is thick and resembles cookie dough. Press this mixture evenly into the bottom of a 9×13-inch pan to form the crust.

A white baking dish filled with a yellow layer and topped with evenly spaced dollops of a white mixture; a green box with the number 3 is in the top left corner.

A rectangular white baking dish filled with a layer of flour mixture sits on a white marble surface. A green box in the top left corner displays the number 4.

Layer with filling: Spread the lemon pie filling evenly over the crust.

Layer cream cheese: Cut the cream cheese into small pieces and distribute them evenly over the filling. I found it easiest to pinch off small pieces with my fingers as you go.

A hand pours melted butter from a measuring cup onto a layer of flour in a white rectangular baking dish. A green box with the number 5 is in the upper left corner.

Final layers: Sprinkle the second box of dry cake mix evenly over the top. Melt the remaining 15 tablespoons of butter and drizzle it evenly over the cake mix. Use a fork to gently distribute the butter so most of the dry mix is moistened.

Bake: Bake for 50–60 minutes, or until the top is golden brown.

A slice of lemon dessert bar with a golden, crumbly top sits on a plate. In the background are a baking dish, two cut lemons, and two forks on a white marble surface.

Why Use Two Boxes Of Cake Mix

Using two full 15.25 oz boxes of cake mix gives this lemon cream cheese dump cake enough structure to form both a solid crust and a golden topping. One box is mixed with butter to create the base so the lemon filling does not soak through. The second box goes on top to bake into a buttery layer that holds everything together when sliced.

How To Distribute The Cream Cheese Evenly

Instead of cutting the cream cheese into cubes, pinch off small pieces with your fingers and scatter them across the lemon filling. This creates evenly spaced pockets of creaminess throughout the cake. Smaller dollops melt more evenly and prevent large sections of cream cheese from pooling in one spot.

A close-up of a slice of lemon dessert with a crumbly golden crust and a gooey lemon filling on a ceramic plate, next to a fork and fresh lemon halves in the background.

How To Know When Dump Cake Is Done

The dump cake is done when the top is golden brown and the edges are bubbling slightly. You should not see large dry patches of cake mix on top. If needed, use a fork to gently redistribute any dry spots during baking so the butter melts into the mix.

How To Serve Lemon Dump Cake

Serve lemon dump cake warm by itself. Make it extra indulgent with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served at room temperature once fully set for cleaner slices.

A plate with a square piece of lemon dessert bar sits on a table, surrounded by lemon slices, a glass of milk, and additional dessert bars on plates. Two forks rest nearby.

Storage And Make Ahead Tips

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To make ahead, bake the dump cake and allow it to cool completely before covering and storing. Reheat individual portions in the microwave for 20 to 30 seconds before serving.

Variations and Substitutions

Here are some ideas for easy swaps in this recipe:

Change the filling: Swap the lemon pie filling for blueberry, strawberry, or cherry pie filling for a different flavor.
More citrus flavor: Mix lemon curd with a small amount of pie filling for a stronger citrus taste.
Cake mix swap: Use white or lemon cake mix instead of yellow cake mix if needed.
Fresh lemon flavor: Add fresh lemon zest to the filling for extra brightness.
Butter swap: Use salted butter in place of unsalted butter for a richer flavor.

More Desserts with Cream Cheese

A close-up of a slice of lemon pie with a crumbly golden crust and gooey lemon filling on a white plate; a fork rests beside the pie holding a small bite.

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