This Lemon Cherry Cream Cheese Dump Cake is a bright, tangy, and sweet dessert that’s ridiculously easy to make, no mixing bowls required! With layers of lemon and cherry pie filling, creamy bites of cream cheese, and a buttery golden cake topping, it’s the perfect no-fuss treat for potlucks, holidays, or when you’re just craving something fruity and indulgent. Serve it warm with whipped cream or a scoop of vanilla ice cream for extra swoon factor.
Ingredients
- 1 can (21 oz) lemon pie filling
- 1 can (21 oz) cherry pie filling
- 1 box yellow or white cake mix (15.25 oz)
- 8 oz cream cheese, softened or cubed
- 1/2 cup (1 stick) butter, sliced thin
- 1 teaspoon vanilla extract (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spoon the lemon and cherry pie fillings into the dish. Gently swirl them together, but don’t fully mix.
- Drop cubes or spoonfuls of cream cheese evenly over the fruit layer.
- Sprinkle the dry cake mix evenly on top — no stirring needed.
- Lay the thin butter slices evenly across the top to cover most of the surface.
- (Optional) Drizzle vanilla extract over the top for a flavor boost.
- Bake for 45–50 minutes, or until the top is golden and the fruit is bubbling.
- Let cool slightly. Dust with powdered sugar if desired.
- Serve warm with whipped cream or vanilla ice cream.
Variation
- Try a different cake mix: Swap the yellow or white cake mix with lemon cake mix for extra citrus zing, or use a butter pecan or vanilla mix to add richness and depth. Each option gives the dessert a unique spin without extra effort.
- Switch up the pie fillings: Not a fan of cherry? Use blueberry, raspberry, or even strawberry pie filling instead. You can also mix two complementary flavors like blueberry and lemon for a tangy-sweet blend.
- Add a crunch topping: Sprinkle chopped nuts (like pecans or almonds) or granola over the cake mix before baking for added texture and a toasted flavor. It gives the soft, gooey dessert a little bite and visual appeal.
Cooking Notes
- Even butter coverage is key: Make sure your butter slices are distributed fairly evenly across the cake mix. This helps prevent dry patches and ensures the top bakes into a crisp, golden crust.
- Use room temperature cream cheese: Softer cream cheese melts more evenly into the fruit layer, creating rich, creamy pockets throughout the cake. Cold cream cheese may stay in chunks and not blend as smoothly.
- Bake until bubbly and golden: The top should be golden brown and the filling should be bubbling at the edges. This is your signal that the dump cake is done and the flavors have melded beautifully.
Serving Suggestions
- Serve warm with vanilla ice cream: The contrast of hot and cold adds an indulgent touch, and the creaminess of the ice cream perfectly complements the tart fruit and sweet cake.
- Top with whipped cream and lemon zest: A dollop of whipped cream adds lightness, while a sprinkle of lemon zest boosts the citrusy aroma and makes for a pretty presentation.
- Great for brunch or dessert buffets: This dump cake travels well and can be made ahead. It’s a crowd-pleaser at potlucks, holiday brunches, or summer cookouts when served in small squares or scooped into bowls.
Tips
- Don’t stir the layers: Resist the urge to mix the cake mix into the fruit! Dump cakes work best when the ingredients stay layered, it creates that iconic cobbler-like texture with minimal effort.
- Let it rest before serving: Fresh out of the oven, the filling will be very hot and runny. Letting the cake cool for 15–20 minutes allows it to set slightly and makes serving easier (and safer).
- Double for a crowd: Need to feed a larger group? You can easily double the recipe and bake it in a large roasting pan. Just add a few extra minutes to the bake time and keep an eye on the top.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 55–60 minutes
Nutritional Information (Per Serving, approx. 1/12 of cake)
- Calories: ~360
- Protein: ~3g
- Sodium: ~340mg
(Note: Exact values may vary depending on the brands of ingredients used.)
Frequently Asked Questions
- Can I make this ahead of time?
Yes! You can bake the dump cake a day in advance and store it covered in the refrigerator. Reheat individual portions in the microwave or warm the whole dish in the oven at 300°F until heated through. - Do I need to soften the cream cheese first?
It’s highly recommended. Softened cream cheese spreads and melts more easily into the fruit, creating creamy bites. If using cold cream cheese, cube it small and expect more visible chunks. - Can I use fresh fruit instead of canned pie filling?
Technically yes, but you’ll need to cook it down with sugar and possibly a bit of cornstarch to create the syrupy consistency of pie filling. Otherwise, the cake may turn out dry or unevenly baked. - Is this freezer-friendly?
Yes, once baked and fully cooled, you can freeze portions in an airtight container for up to 2 months. Thaw in the fridge overnight, then warm in the oven or microwave before serving.
Conclusion
Lemon Cherry Cream Cheese Dump Cake is the ultimate fuss-free dessert that delivers big flavor with minimal effort. Whether you’re baking for a crowd or just want a quick sweet fix, this recipe brings together tart fruit, creamy richness, and a buttery cake topping in every spoonful. It’s a cozy, comforting treat that feels like home, no mixer required.
Print
Lemon Cherry Cream Cheese Dump Cake
- Total Time: 55–60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Cherry Cream Cheese Dump Cake is a bright, tangy, and sweet dessert that’s ridiculously easy to make, no mixing bowls required! With layers of lemon and cherry pie filling, creamy bites of cream cheese, and a buttery golden cake topping, it’s the perfect no-fuss treat for potlucks, holidays, or when you’re just craving something fruity and indulgent. Serve it warm with whipped cream or a scoop of vanilla ice cream for extra swoon factor.
Ingredients
Scale
- 1 can (21 oz) lemon pie filling
- 1 can (21 oz) cherry pie filling
- 1 box yellow or white cake mix (15.25 oz)
- 8 oz cream cheese, softened or cubed
- 1/2 cup (1 stick) butter, sliced thin
- 1 teaspoon vanilla extract (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spoon the lemon and cherry pie fillings into the dish. Gently swirl them together, but don’t fully mix.
- Drop cubes or spoonfuls of cream cheese evenly over the fruit layer.
- Sprinkle the dry cake mix evenly on top — no stirring needed.
- Lay the thin butter slices evenly across the top to cover most of the surface.
- (Optional) Drizzle vanilla extract over the top for a flavor boost.
- Bake for 45–50 minutes, or until the top is golden and the fruit is bubbling.
- Let cool slightly. Dust with powdered sugar if desired.
- Serve warm with whipped cream or vanilla ice cream.
Notes
- You can substitute other cake mix flavors like lemon or butter for a different twist.
- Not a fan of cherry? Swap it out for raspberry or blueberry pie filling!
- For a crispier topping, use cold butter and grate it over the cake mix instead of slicing.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: ~360
- Sugar: ~28g
- Sodium: ~340mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~7g
- Trans Fat: <0.5g
- Carbohydrates: ~48g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~40mg
Keywords: dump cake, lemon cherry dump cake, easy dessert, cream cheese dump cake, pie filling cake