Bright, creamy lemon cheesecake dump cake with pie filling, sweetened cream cheese, and buttery cake mix—an effortless spring dessert bursting with flavor.

Why You’ll Love This Recipe

Bursting with bright lemon flavor
Creamy cheesecake layer adds richness

Just 5 simple ingredients
No mixing bowls full of batter—just layer and bake
Perfect for make-ahead entertaining

Ingredients

1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 (21-ounce) can lemon pie filling

1 (15.25-ounce) box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a medium bowl, beat the softened cream cheese and sugar together until smooth and fluffy.
Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
Dollop spoonfuls of the cream cheese mixture on top of the lemon filling, then gently spread it out.

Sprinkle the dry cake mix evenly over the cream cheese layer—do not stir.
Drizzle the melted butter over the dry cake mix, making sure to moisten as much of the surface as possible.
Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbly.

Let cool for at least 15 minutes before serving warm—or chill for a firmer slice.

Servings and Timing

Servings: 12
Prep Time: 10 minutes

Cook Time: 45 minutes
Total Time: 55 minutes
Calories: 350 kcal per serving

Variations

Lemon-berry twist: Add a handful of blueberries or raspberries before the cream cheese layer.
Zesty upgrade: Stir 1 teaspoon of lemon zest into the cream cheese mixture.
Coconut topping: Sprinkle 1/3 cup shredded coconut over the cake mix before baking.

Different cake mix: Try white cake mix or lemon cake mix for a flavor variation.
Gluten-free option: Use a gluten-free yellow cake mix.

Storage/Reheating

Storage:

Cover and refrigerate for up to 4 days.

Reheating:

Warm individual servings in the microwave for 20–30 seconds, or enjoy cold.

Freezing:

Freeze for up to 2 months in an airtight container. Thaw in the fridge overnight before reheating.

FAQs

Can I use homemade lemon curd instead of pie filling?

Yes, as long as it’s thick and spreadable—it works beautifully.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less rich.

Is this supposed to have a gooey center?

Yes! The cream cheese and lemon filling stay soft and luscious under the crisp topping.

Do I stir the layers together?

Nope—just layer and bake. The magic happens in the oven.

Can I make this in advance?

Yes! It’s great chilled or reheated, making it perfect for prepping ahead.

Do I have to use yellow cake mix?

No—you can swap with white or even lemon cake mix for a flavor boost.

Can I use margarine instead of butter?

Butter is best for flavor and texture, but margarine will work in a pinch.

How do I know it’s done baking?

The top should be golden and the edges bubbling. A few gooey spots are fine!

Can I serve this with ice cream?

Absolutely—vanilla ice cream takes it to the next level.

Can I reduce the sugar in the cream cheese layer?

Yes! Try 1/3 cup if you prefer a less sweet version.

Conclusion

With a perfect mix of tart, creamy, and sweet, this Zesty Lemon Cheesecake Dump Cake is a crowd-pleasing, no-stress dessert for any occasion. Whether you’re feeding a gathering or just craving something easy and bright, this dump cake delivers sunshine in every bite.

Zesty Lemon Cheesecake Dump Cake

Author: Chef Clara

Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Bright, creamy lemon cheesecake dump cake with pie filling, rich cream cheese, and buttery cake mix—an easy dessert bursting with flavor!

Ingredients

Scale

1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar
1 (21-ounce) can lemon pie filling
1 (15.25-ounce) box yellow cake mix

1/2 cup (1 stick) unsalted butter, melted

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Beat cream cheese and sugar until smooth.

Spread lemon pie filling evenly in dish.
Spoon cream cheese mixture over the filling and spread gently.
Sprinkle dry cake mix evenly over top.

Drizzle melted butter evenly across the surface.
Bake 40–45 minutes, until golden and bubbly.

Cool slightly before serving.

Notes

For extra lemon punch, stir lemon zest into the cream cheese mixture.

Serve warm with whipped cream or vanilla ice cream.

Store leftovers covered in the refrigerator.

Prep Time: 10 minutes

Cook Time: 45 minutes
Category: Dessert
Method: Baked

Cuisine: American