Why You’ll Love This Recipe
This 4-ingredient lemon cream cheese dump cake is the ultimate easy dessert! With minimal prep and simple ingredients, you can create a bright, tangy, and creamy treat that’s perfect for any occasion. The combination of zesty lemon, rich cream cheese, and a buttery cake topping makes every bite irresistible. Ideal for busy days, potlucks, or last-minute gatherings, this dessert is as effortless as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lemon pie filling
- Cream cheese, softened
- Yellow cake mix
- Unsalted butter, melted
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the prepared dish.
- Dollop spoonfuls of softened cream cheese over the lemon filling, spacing them evenly.
- Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon filling layers.
- Drizzle the melted butter evenly over the top of the cake mix, ensuring as much coverage as possible.
- Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly around the edges.
- Allow the dump cake to cool slightly before serving. Enjoy warm or at room temperature.
Servings and Timing
- Servings: 12 servings
- Preparation Time: 5 minutes
- Baking Time: 35-40 minutes
- Total Time: 40-45 minutes
Variations
- Berry Twist: Add a layer of fresh or frozen blueberries, raspberries, or blackberries with the lemon pie filling.
- Coconut Delight: Sprinkle shredded coconut on top before baking for extra texture and tropical flavor.
- Gluten-Free Version: Use a gluten-free yellow cake mix for a gluten-free dessert.
- Zesty Boost: Add a little lemon zest to the cream cheese for an extra burst of citrus flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 20-30 seconds. You can also enjoy this dump cake cold, straight from the fridge.
FAQs
Can I use homemade lemon curd instead of pie filling?
Yes, homemade lemon curd works well, but the texture may be slightly different.
Do I need to soften the cream cheese?
Yes, softened cream cheese is easier to dollop and will melt more evenly during baking.
Can I use a different cake mix flavor?
Absolutely! White or lemon cake mix are great alternatives for a different flavor twist.
What if I don’t have melted butter?
You can use sliced cold butter placed evenly over the cake mix, but melted butter ensures better coverage.
Can I make this dessert ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Reheat before serving if desired.
Is this dessert best served warm or cold?
It tastes great both ways! Warm for a gooey texture or chilled for a firmer bite.
Can I add nuts for crunch?
Yes, chopped pecans or almonds sprinkled on top before baking add a nice crunch.
How do I know when it’s done baking?
The top should be golden brown, and the filling should be bubbling around the edges.
Can I freeze dump cake?
Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Do I need to mix the ingredients together?
No mixing required! Just layer the ingredients as instructed, and the magic happens in the oven.
Conclusion
This 4-ingredient lemon cream cheese dump cake is a quick, simple, and crowd-pleasing dessert that’s bursting with tangy citrus flavor and creamy richness. Perfect for any occasion, it’s a no-fuss recipe that delivers big on taste with minimal effort. Enjoy the ease of making it and the delicious results every time!
Print4-Ingredient Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 35–40 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect easy dessert for lemon lovers. With layers of tangy lemon filling, creamy cream cheese, and a buttery cake topping, it’s sweet, tart, and incredibly simple to make—just dump, bake, and enjoy!
Ingredients
- 1 (21 oz) can lemon pie filling
- 1 (8 oz) package cream cheese, softened and cubed
- 1 box yellow or white cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Layer the Ingredients:
- Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
- Scatter the cubed cream cheese evenly over the lemon filling.
- Sprinkle the dry cake mix evenly over the cream cheese layer—do not mix.
- Drizzle the melted butter evenly over the top of the cake mix, trying to cover as much of the surface as possible.
- Bake:
- Bake for 35–40 minutes, or until the top is golden brown and the edges are bubbly.
- Cool & Serve:
- Let the cake cool slightly before serving. Serve warm or at room temperature, plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Optional Add-Ins: Add a sprinkle of fresh lemon zest for extra citrus flavor or top with powdered sugar before serving.
- Cream Cheese Tip: For a smoother texture, soften the cream cheese well before cubing or even dollop it instead of cubing.
- Cake Mix Variation: A lemon cake mix can be used for an extra lemony flavor.
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