These golden, layered Lemon Cream Cheese bars hit every note—tangy, creamy, buttery, and sweet all at once. I first made this lemon dump cake on a warm May afternoon when Karla texted me asking for "something lemony but not boring" for her book club. I threw together what I had: lemon Oreos, cream cheese, and canned pie filling, and somehow it turned into the easiest, most indulgent dessert I've made all spring.
The beauty of this lemon cream cheese dump cake is that it tastes like you spent hours layering a fancy cheesecake, but really, you just dump, spread, and bake. The Oreo crust adds a unexpected twist, the lemon cream cheese filling melts into every bite, and that buttery cake mix topping bakes up golden and crumbly. If you love easy lemon desserts, you'll also want to try my Chocolate Mousse Brownies, Mini Cheesecakes and Churro Cheesecake Bars.
Why You'll Love This Lemon Dump Cake
- Effortlessly easy: Just layer, sprinkle, and bake. No complicated steps or special techniques required.
- Crowd-pleaser: The combination of lemon cream cheese, pie filling, and buttery cake topping wins over everyone.
- Perfect for gatherings: This lemon cream cheese dump cake feeds a crowd and looks impressive on any dessert table.
- Make-ahead friendly: You can prep the layers in advance and bake it just before serving.
- Bright, sunny flavor: The lemon is tangy and refreshing without being overly sweet.
Jump to:
Ingredients
Here's a simple breakdown of the ingredient list.
For the Crust:
- Lemon Oreos: These form the cookie base and add a sweet, citrusy crunch. You can substitute regular Oreos or vanilla wafers if needed.
- Salted butter (divided): Half goes into the crust to bind the crumbs, and the other half creates the crumbly cake topping. Room-temperature butter works best.
For the Lemon Cream Cheese Filling:
- Cream cheese: Softened cream cheese blends smoothly into a rich, tangy layer. Make sure it's fully softened to avoid lumps.
- Powdered sugar: Sweetens the lemon cream cheese filling and keeps the texture silky.
For the Lemon Layer:
- Lemon pie filling: This brings the bright, zesty lemon flavor and a smooth, glossy texture. Two cans give you a generous, tangy layer.
For the Topping:
- Yellow cake mix: Sprinkled over the top, it bakes into a buttery, crumbly finish that mimics a streusel topping.
Optional Garnishes:
- Lemon slices: A fresh, decorative touch that reinforces the lemon flavor.
- Whipped topping: Adds a cool, creamy contrast to the warm, tangy cake.
See recipe card for quantities.
Instructions
Here's a simple guide with clear timing.
Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch casserole dish with nonstick spray and set it aside while you prepare the layers.
Make the Crust: In a food processor, crush the lemon Oreos into fine crumbs. Combine the crushed cookies with ½ cup softened butter and mix until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking dish. Pop it in the freezer while you make the next layer to help it set.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy, about 2 minutes. This lemon cream cheese base should be lump-free. Pipe or spread the filling evenly over the chilled Oreo crust, reaching all the way to the edges.
Add the Lemon Layer: Open both cans of lemon pie filling and pour them over the lemon cream cheese layer. Use a spatula to spread the filling evenly, smoothing it out to the edges so every bite has that bright, tangy flavor.
Make the Crumb Topping: In another bowl, combine the remaining ½ cup softened butter with the yellow cake mix. Use a fork or your hands to work the butter into the dry mix until it forms pea-sized crumbs. Sprinkle this crumbly mixture evenly over the lemon pie filling layer. Don't pack it down—let it stay light and loose.
Bake: Place the dish in the preheated oven and bake uncovered for 50 to 60 minutes. The top should turn golden brown, and the center should look set with just a slight jiggle. If the top browns too quickly, tent it loosely with foil during the last 10 minutes.
Cool, Garnish & Serve: Let the lemon cream cheese dump cake cool for at least 20 minutes before slicing. For cleaner cuts, chill it in the fridge for an hour or two. Top with lemon slices and a dollop of whipped topping just before serving.
Substitutions & Variations
Try a different cake mix: White cake mix, lemon cake mix, or even coconut cake mix all work well for the topping.
Swap the Oreos: Try golden Oreos, vanilla wafers, or even graham crackers for the crust.
Use a different pie filling: Cherry, blueberry, or apple pie filling work beautifully in place of lemon.
Make it from scratch: Replace canned pie filling with homemade lemon curd for a more artisanal touch.
Add mix-ins: Fold white chocolate chips or fresh blueberries into the lemon cream cheese layer for extra flavor.
Equipment You'll Need
Piping bag or zip-top bag (optional): Makes spreading the cream cheese layer neater, but a spatula works just fine.
9×13-inch baking dish: The standard size for this layered lemon cream cheese dump cake.
Food processor: Makes crushing the Oreos quick and easy. A zip-top bag and mallet work too.
Mixing bowls: You'll need a few for the different layers.
Electric mixer: Helps blend the cream cheese and sugar until perfectly smooth.
Rubber spatula: For spreading the lemon cream cheese and pie filling evenly.
How to Store Lemon Cream Cheese Dump Cake
Room temperature: This lemon cream cheese dump cake can sit out for up to 2 hours during serving, but should be refrigerated afterward due to the cream cheese.
Refrigerator: Cover the dish tightly with plastic wrap or foil and store for up to 5 days. The lemon cream cheese layer stays creamy and delicious.
Freezer: Wrap individual slices in plastic wrap, then place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
Expert Tips for the Best Lemon Cream Cheese Dump Cake
Toast the top if needed: If the cake mix topping isn't golden enough, broil it for 1 to 2 minutes at the end, watching closely.
Soften your cream cheese completely: Cold cream cheese will create lumps in your lemon cream cheese filling. Let it sit at room temperature for at least 30 minutes.
Freeze the crust briefly: This helps it hold together when you add the wet layers on top.
Don't overmix the cake topping: You want crumbly, pea-sized pieces, not a smooth dough.
Let it cool before slicing: The layers need time to set. Chilling makes slicing much easier and cleaner.
Use quality lemon pie filling: The filling is a key flavor component, so choose a brand you love.
FAQ
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake is not using enough butter in the topping. Without enough butter, the cake mix stays dry and powdery instead of turning golden and crumbly. Make sure you work the butter into the mix until it forms moist crumbs. Also, don't skip pressing the crust firmly into the pan—it needs to hold together.
What is Oprah Winfrey's cream cheese pound cake?
Oprah's famous cream cheese pound cake is a rich, dense cake made with cream cheese, butter, eggs, sugar, and flour. It's known for its incredibly moist texture and buttery flavor. While it's different from a dump cake, it shares that same love for lemon cream cheese richness. Her version is more traditional and requires creaming and mixing, while dump cakes are much simpler.
How do you make Dolly Parton dump cake?
Dolly Parton's dump cake typically uses canned fruit (like pineapple or cherry pie filling), a box of cake mix, and melted butter poured over the top. You don't stir—just dump and bake. This lemon cream cheese dump cake follows a similar concept but adds layers of Oreo crust and a creamy lemon cream cheese filling for extra indulgence.
Does a dump cake with cream cheese need to be refrigerated?
Yes, absolutely. Any dump cake with a lemon cream cheese layer should be refrigerated because cream cheese is perishable. After serving, cover it and store it in the fridge for up to 5 days. It's safe to leave it out for up to 2 hours during a party, but return it to the fridge as soon as possible.
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Lemon Cream Cheese Dump Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray.
- In a food processor, crush the lemon Oreos into fine crumbs.
- Combine the crushed Oreos with ½ cup softened butter, stirring until it resembles wet sand.
- Press the crumb mixture evenly into the bottom of the prepared casserole dish. Freeze while preparing the filling.
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Pipe or spread the cream cheese mixture over the crust in an even layer.
- Gently spread the lemon pie filling over the cream cheese layer.
- In a separate bowl, combine the remaining ½ cup softened butter with the yellow cake mix. Mix until crumbly.
- Sprinkle the cake mixture evenly over the lemon filling.
- Bake for 50-60 minutes, until the top is golden brown and the center is set.
- Let the cake cool slightly or chill before serving. Garnish with lemon slices and whipped topping if desired.
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