4-Ingredient Lemon Cream Cheese Dump Cake

This lemon cream cheese dump cake is an effortless dessert that delivers bright citrus flavor with a rich, creamy twist. With just a handful of pantry staples and no complicated steps, it’s the perfect treat for busy days, last-minute gatherings, or whenever you crave something sweet and comforting.

Why You’ll Love This Recipe

This recipe is incredibly easy to prepare with no mixing bowls or special equipment required. The combination of tangy lemon pie filling and creamy cream cheese creates a balanced flavor that isn’t overly sweet. It’s also versatile enough to be served warm or chilled, making it suitable for any season or occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box (15.25 oz) lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened and cut into small cubes
½ cup unsalted butter, melted

Directions

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread the lemon pie filling evenly across the bottom of the prepared dish.
Scatter the cubed cream cheese evenly over the lemon filling.
Sprinkle the dry lemon cake mix evenly over the top, making sure to cover the entire surface.
Drizzle the melted butter evenly over the cake mix, trying to moisten as much of the dry mix as possible.
Bake for 40–45 minutes, or until the top is lightly golden and the edges are bubbling.
Remove from the oven and let cool slightly before serving.

Servings and timing

This recipe yields approximately 8 servings.
Preparation time is about 5 minutes.
Baking time is 40–45 minutes.
Total time is approximately 50 minutes.

Variations

For a more pronounced citrus flavor, add 1 teaspoon of lemon zest over the pie filling before baking.
You can substitute the lemon cake mix with vanilla cake mix for a milder flavor.
For added texture, sprinkle ¼ cup chopped almonds or walnuts on top before baking.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage/Reheating

Store leftover dump cake in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 20–30 seconds until heated through.
This dessert can also be enjoyed cold straight from the refrigerator.

FAQs

Can I use reduced-fat cream cheese?

Yes, reduced-fat cream cheese works, though the texture may be slightly less rich.

Do I need to mix the ingredients?

No, this is a true dump cake, so layering is all that’s required.

Can I make this recipe ahead of time?

Yes, you can bake it a day in advance and store it in the refrigerator.

What size baking dish should I use?

A 9×13-inch baking dish works best for even cooking.

Can I freeze this dump cake?

Freezing is not recommended, as the cream cheese layer may change texture.

How do I know when it’s done baking?

The top should be lightly golden, and the edges should be bubbling.

Can I use homemade lemon filling?

Yes, homemade lemon filling can be used as long as the quantity is about 21 oz.

Is this cake very sweet?

It has a balanced sweet-tart flavor thanks to the lemon filling and cream cheese.

Can I add spices?

A pinch of ground ginger or cardamom can add a subtle warmth to the lemon flavor.

Should this be served warm or cold?

It’s delicious both ways, depending on your preference.

Conclusion

This 4-ingredient lemon cream cheese dump cake proves that simple recipes can still deliver big flavor. With minimal prep and a bright, creamy result, it’s a dessert you’ll come back to again and again for both casual treats and special occasions.

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