4-Ingredient Lemon Cream Cheese Dump Cake
This easy 4-ingredient lemon cream cheese dump cake features tangy lemon pie filling, creamy cream cheese, and a buttery lemon cake topping. It’s a quick and comforting dessert perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly across the bottom of the dish.
- Scatter cubed cream cheese evenly over the lemon filling.
- Sprinkle dry lemon cake mix evenly over the top, covering the entire surface.
- Drizzle melted butter evenly over the cake mix, covering as much as possible.
- Bake for 40–45 minutes, until the top is golden and edges are bubbling.
- Remove from oven and let cool slightly before serving.
Notes
- Add 1 teaspoon of lemon zest before baking for more citrus flavor.
- Substitute lemon cake mix with vanilla cake mix for a milder taste.
- Top with chopped almonds or walnuts before baking for added crunch.
- Serve warm with whipped cream or ice cream, or enjoy cold.
- Do not stir the layers—just layer and bake as directed.
Nutrition
- Serving Size: 1/8 of cake
- Calories: 390
- Sugar: 30g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
