This 4-Ingredient Lemon Cream Cheese Dump Cake is the ultimate fuss-free dessert! With just a handful of ingredients, this cake comes together effortlessly, delivering a tangy lemon flavor, creamy cream cheese pockets, and a buttery, golden topping. Whether you're making it for a casual family dessert or a last-minute gathering, this cake is sure to impress with minimal effort!
Why You’ll Love This Recipe
- Only 4 ingredients – No complicated steps or hard-to-find ingredients.
- Quick and easy – Just layer, bake, and enjoy!
- Deliciously tangy and creamy – A perfect balance of sweet, tart, and rich flavors.
- Versatile – Enjoy it warm, chilled, or with your favorite toppings.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Layer the Ingredients: Spread the lemon pie filling evenly at the bottom of the prepared dish.
- Prepare the Cream Cheese Mixture: Beat the cream cheese in a small bowl until smooth, then drop spoonfuls over the pie filling.
- Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer without mixing.
- Top with Butter: Drizzle the melted butter evenly over the cake mix.
- Bake: Bake for 35-40 minutes, until golden brown and bubbling around the edges.
- Serve: Let cool slightly before serving. Add whipped cream or powdered sugar if desired.
Servings and Timing
- Servings: 8
- Prep Time: 5 minutes
- Cooking Time: 35-40 minutes
- Total Time: 45 minutes
- Calories per serving: ~310 kcal
Variations
- Extra tanginess: Mix lemon zest into the cream cheese for a more intense lemon flavor.
- Nutty crunch: Sprinkle chopped pecans or almonds on top before baking.
- Different cake mix: Try white or vanilla cake mix for a milder lemon flavor.
- Fruit addition: Add fresh raspberries or blueberries to the lemon pie filling for a fruity twist.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm individual servings in the microwave for about 15-20 seconds.
- Freezing: Wrap and freeze for up to 2 months. Thaw in the fridge before reheating.
FAQs
How do I know when the dump cake is done?
The top should be golden brown, and the edges should be bubbling.
Can I use a different pie filling?
Yes! You can swap lemon pie filling for cherry, blueberry, or apple pie filling.
Should I mix the ingredients?
No, layering is key for the best texture. The cake mix absorbs moisture as it bakes.
Can I use salted butter instead?
Yes, but it may slightly alter the sweetness. Unsalted butter is recommended.
What’s the best way to serve this cake?
Enjoy it warm with whipped cream, vanilla ice cream, or fresh berries.
Can I make this ahead of time?
Yes! You can bake it a day ahead and store it in the fridge. Reheat before serving.
Why is my cake dry?
Ensure the butter is evenly distributed and consider adding an extra drizzle if needed.
Can I use reduced-fat cream cheese?
Yes, but full-fat cream cheese provides the creamiest texture.
What if I don’t have lemon cake mix?
A vanilla or yellow cake mix can work, but it will be less lemony.
Can I make this in a slow cooker?
Yes! Cook on low for 3-4 hours until set and golden on top.
Conclusion
This 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect easy dessert for any occasion. With its bright citrus flavor, creamy texture, and buttery topping, it’s guaranteed to be a crowd-pleaser. Whether you enjoy it warm or chilled, this simple recipe is sure to become a favorite in your home!
4-Ingredient Lemon Cream Cheese Dump Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is a quick and easy dessert that’s bursting with tangy lemon flavor and creamy goodness. With just a cake mix, lemon pie filling, cream cheese, and butter, this no-fuss recipe is perfect for any occasion. Whether served warm or chilled, it’s sure to be a hit!
Ingredients
Ingredients:
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Instructions
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Layer the Ingredients: Evenly spread the lemon pie filling at the bottom of the dish.
- Add the Cream Cheese: Beat the softened cream cheese until smooth, then drop spoonfuls over the pie filling.
- Top with Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer without mixing.
- Drizzle with Butter: Pour the melted butter evenly over the cake mix.
- Bake: Bake for 35-40 minutes, until the top is golden brown and bubbling around the edges.
- Serve: Let cool slightly before serving. Optionally, top with whipped cream or powdered sugar.
Notes
- For extra tang, mix lemon zest into the cream cheese.
- Add chopped nuts for a crunchy texture.
- Try different pie fillings like cherry or blueberry for variety.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
