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–+ servings
Lemon cream cheese dump cake with bright lemon topping and crumb crust in glass baking dish

Lemon Cream Cheese Dump Cake

Bright, creamy, and effortlessly delicious, this Lemon Dump Cake is sure to impress at any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 599
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 package 24 oz lemon Oreos (Crushed into fine crumbs)
  • 1 cup 2 sticks salted butter, softened (Divided into two portions)
  • 2 blocks 8 oz each cream cheese, softened (For cheesecake filling)
  • ½ cup powdered sugar For sweetness and texture
  • 2 cans 22 oz each lemon pie filling (For the tangy lemon layer)
  • 1 box 15 oz yellow cake mix (For the crumbly topping)
  • Optional garnishes:
  • Lemon slices For decoration
  • Whipped topping For serving

Equipment

  • 1 9x13-inch baking dish The standard size for this layered lemon cream cheese dump cake.
  • 1 Food processor Makes crushing the Oreos quick and easy. A zip-top bag and mallet work too.
  • 2 Mixing bowls You'll need a few for the different layers.
  • 1 Electric mixer Helps blend the cream cheese and sugar until perfectly smooth.
  • 1 Rubber spatula For spreading the lemon cream cheese and pie filling evenly.
  • 1 Piping bag or zip-top bag (optional) Makes spreading the cream cheese layer neater, but a spatula works just fine.

Method
 

  1. Preheat your oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray.
  2. In a food processor, crush the lemon Oreos into fine crumbs.
  3. Combine the crushed Oreos with ½ cup softened butter, stirring until it resembles wet sand.
  4. Press the crumb mixture evenly into the bottom of the prepared casserole dish. Freeze while preparing the filling.
  5. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
  6. Pipe or spread the cream cheese mixture over the crust in an even layer.
  7. Gently spread the lemon pie filling over the cream cheese layer.
  8. In a separate bowl, combine the remaining ½ cup softened butter with the yellow cake mix. Mix until crumbly.
  9. Sprinkle the cake mixture evenly over the lemon filling.
  10. Bake for 50-60 minutes, until the top is golden brown and the center is set.
  11. Let the cake cool slightly or chill before serving. Garnish with lemon slices and whipped topping if desired.

Nutrition

Calories: 599kcalCarbohydrates: 78gProtein: 10gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 45mgSodium: 865mgPotassium: 178mgFiber: 1gSugar: 45gVitamin A: 493IUCalcium: 227mgIron: 2mg

Notes

A sweet, lemony dessert that combines the ease of a dump cake with the richness of a cheesecake layer, perfect for sharing at family gatherings or potlucks.

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