Lemon Cream Cheese Dump Cake

filed under: Cakes · Dessert on July 8, 2020

Lemon Cream Cheese Dump Cake is a dessert that is as easy to make as it is delicious!  Lemon pie filling is covered with white chocolate, cream cheese, and lemon cake mix, topped with butter for a perfectly baked summertime treat! Try my Blueberry Dump Cake for another easy to make dessert.

Lemon Cream Cheese Dump Cake

I have always said that the genius who decided to dump a bunch of dessert staples into a pan and see what happens next deserves an award.  That person is my hero. Dump cakes are a dream recipe for busy people. This Lemon Cream Cheese Dump Cake is no exception. With the added white chocolate and cream cheese in the mix, it is a wonderful addition to my list of dump cake recipes!

One Bowl of Lemon Cream Cheese Dump Cake with Whipped Cream and a Lemon Slice on Top

Lemon Cream Cheese Dump Cake Recipe

In just about five minutes, you can get all these ingredients ‘dumped’ into a pan and walk away as it bakes, which makes this a wonderful weeknight, or anytime, dessert!

Ingredients (full recipe below)

  • Lemon pie filling
  • White chocolate chips
  • Cream cheese
  • Lemon cake mix
  • Butter

Process Collage of Adding Cream Cheese, White Chocolate Chips, and Cake Mix to a Lemon Dump Cake

How to Make Lemon Cream Cheese Dump Cake

You hear me talking a lot about “your recipe is only as good as your ingredients” and most cases, that is my primary rule of thumb.  This dessert is designed for ease.  So, in this case, you won’t hear me say that.  For this Lemon Cream Cheese Dump Cake recipe, you need just your favorite brands of the five listed ingredients.

To make the dump cake, grease a 12-inch, oven-safe skillet. You can also use a 9×9-inch baking pan or 9×13-inch pan.

  • Pour the lemon pie filling into the bottom of the pan, spreading it out evenly.
  • Add the white chocolate chips and cream cheese cubes on top of the pie filling.
  • Sprinkle the cake mix over everything, making sure to get it all the way to the edges.
  • Place the pads of butter on top and bake for about an hour, or until the topping is golden brown and the pie filling is bubbling.

Top with some homemade whipped cream!

Overhead Image of Lemon Cream Cheese Dump Cake in White Skillet with Lemons and Utensils Around It

Can You Make a Crockpot Dump Cake?

You can and you should!  It is literally the exact same recipe and instructions, except you use a crockpot instead of the skillet and an oven. 

For this method, you will put the lemon pie filling in the bottom of a greased crockpot, add the white chocolate chips and cream cheese, and then top with the cake and butter. Cover and cook on high for 2 hours.

Spoon Taking Bite out of Lemon Cream Cheese Dump Cake in A bowl with Whipped Cream

Looking for More Lemon Desserts?

Lemonade Pie

The Best Lemon Bars

Lemon Meringue Pie

Lemon Cream Cheese Coffee Cake

5 from 3 votes
Lemon Cream Cheese Dump Cake
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Lemon pie filling is covered with white chocolate, cream cheese, and lemon cake mix, topped with butter for a perfectly baked summertime treat!

Course: Dessert
Cuisine: American
Keyword: Lemon Cream Cheese Dump Cake
Servings: 12
Calories: 464 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 can (16 ounces) lemon pie filling
  • 1 cup white chocolate chips
  • 4 ounces cream cheese, cubed
  • 1 box (15.25 ounces) lemon cake mix
  • 1/2 cup unsalted butter, thinly sliced
Instructions
  1. Preheat oven to 350°F.

  2. In a 12-inch skillet (or greased 9x9 or 9x13-inch baking dish), add the lemon pie filling.

  3. Sprinkle the white chocolate chips over the pie filling.

  4. Add the cubed cream cheese, spreading them out evenly.

  5. Sprinkle the cake mix over the top, being careful to cover all of the pie filling.

  6. Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture. Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.

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Comments

  • Abhinav dusriwar says:

    Now This my favourite cake. I love this cake. Such a wonderful cake.

  • Kay says:

    If you use a 9×13 pan is the baking time different or can you make the recipe 1 and 1/2 times the ingredients

    • Elizabeth Keeney says:

      Hi, Kay! I work with iambaker and am happy to help with questions. This recipe works fine in a 9×13-inch pan. We have not tested the recipe after increasing the ingredients, so I can’t say how the baking time would be adjusted. Have a great day!

  • Barbara Jaggars says:

    Delicious

  • Cheryl says:

    I wonder how it would be to eliminate the white chocolate, it does not sit well with my tummy.looks very good

    • Elizabeth Keeney says:

      Hi, Cheryl! I work with iambaker and am happy to help with questions. You could certainly leave out the white chocolate chips. Have a great day!

  • Helen Bailey says:

    I’ve never heard of lemon pie filling? Is this something that comes in a can?

    • Elizabeth Keeney says:

      Hi, Helen! I work with iambaker and am happy to help with questions. Yes, lemon pie filling does come in a can. I hope that helps, and have a great day!

  • Valerie Crane says:

    Hi. Just wondering about the white chocolate chips. Can you leave them out? I’m not a huge fan of chocolate with lemon so I was just curious.

    • Elizabeth Keeney says:

      Hi, Valerie! I work with iambaker and am happy to help with questions. Yes, you certainly can leave out the white chocolate chips. Have a great day!

  • Gina says:

    This sounds awesome. What size crock pot would I need to use?

    • Elizabeth Keeney says:

      Hi, Gina! I work with iambaker and am happy to help with questions. A 5-6 quart crock-pot would work. Have a great day!

  • Paula says:

    I’ve been to several grocery stores and have been unable to find lemon pie filling in a can. Is it ok to use a box of Jello lemon pudding/pie mix?

    • Elizabeth Keeney says:

      Hi, Paula! I work with iambaker and am happy to help with questions. We have not tried using a pudding mix for this recipe, so I can’t say how it would affect the dump cake. Have a great day!

  • Barb says:

    Is this served warm or cold

    • Amanda Rettke says:

      Actually both are delicious, although I can’t resist it warm from the oven.

  • Robyn McMurry says:

    I’m excited to make this one. FYI—it’s butter “pats”, just so you know 🤓.

  • Debbie Kean says:

    My Aunt, rest her sweet soul, made this recipe many years ago with cherry pie filling. We all loved it. You can actually make this with any pie filling.

  • Pamela Holt says:

    I am so glad I came across your post on my phone and I now have more creative dessert ideas for family. Please add my email address to your emails listing so I can be up to date on great desserts for family gatherings and pastime.