Why You’ll Love This Recipe
- Super Easy: With only four ingredients, this recipe is beginner-friendly and comes together quickly.
- Flavorful: The combination of tangy lemon and creamy cheese makes it irresistibly delicious.
- Minimal Cleanup: No mixing bowls needed—everything is layered in the baking dish.
- Versatile: Perfect as-is or served with ice cream or whipped cream for extra indulgence.
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
- Prepare Your Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup. - Assemble the Dump Cake
Spread the lemon pie filling evenly across the bottom of the prepared baking dish. Drop spoonfuls of softened cream cheese over the pie filling, spreading it gently to distribute. - Add the Cake Mix
Sprinkle the lemon cake mix evenly over the cream cheese and pie filling layers. Do not stir—this helps create the signature dump cake texture! - Top with Butter
Drizzle the melted butter evenly over the top of the cake mix, ensuring as much coverage as possible. Lightly press down any dry spots with a spoon if needed. - Bake the Cake
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and bubbly. - Serving Suggestions
Let the cake cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with powdered sugar or lemon zest for added flair.
Servings and Timing
- Servings: Serves approximately 8–10 people.
- Prep Time: 10 minutes.
- Cook Time: 35–40 minutes.
- Total Time: 45–50 minutes.
Variations
- Fruit Swap: Substitute the lemon pie filling with cherry, blueberry, or pineapple pie filling for a different flavor profile.
- Gluten-Free Option: Use a gluten-free lemon cake mix for a gluten-free version.
- Add Crunch: Sprinkle chopped nuts or shredded coconut over the cake mix for added texture.
- Zesty Kick: Add a teaspoon of lemon zest to the cream cheese layer for an extra citrusy punch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm individual portions in the microwave for 20–30 seconds, or heat in a 300°F oven for about 10 minutes.
- Freezing: Wrap the cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use other cake mix flavors?
Yes, white or vanilla cake mix works well if you want a milder flavor.
2. Can I use margarine instead of butter?
Yes, but butter provides a richer flavor.
3. Should I soften the cream cheese first?
Yes, softened cream cheese spreads more easily over the pie filling.
4. Can I add fresh fruit to this recipe?
Absolutely! Add a layer of fresh blueberries or raspberries for extra texture and flavor.
5. What’s the best way to serve this cake?
It’s best served warm with ice cream or whipped cream.
6. Can I make this ahead of time?
Yes, bake it in advance and reheat just before serving for the best texture.
7. Is there a dairy-free version?
Use dairy-free cream cheese and butter substitutes for a dairy-free option.
8. What if I don’t have lemon pie filling?
You can make your own by combining lemon curd with a bit of cornstarch and water to thicken it.
9. How do I avoid dry spots in the cake mix?
Press down lightly on the dry spots with a spoon after drizzling the butter.
10. Can I use a smaller baking dish?
Yes, but you may need to adjust the baking time slightly to ensure even cooking.
Conclusion
This 4-ingredient lemon cream cheese dump cake is the perfect dessert for any occasion. Its tangy, creamy, and buttery layers will win over any crowd, and it’s incredibly easy to make. Whether you’re hosting a gathering or craving something sweet, this recipe delivers big flavor with minimal effort. Enjoy!
4-Ingredient Lemon Cream Cheese Dump Cake
- Total Time: 45–50 minutes
- Yield: Serves 8–10
- Diet: Vegetarian
Description
This tangy and creamy 4-ingredient lemon cream cheese dump cake is the ultimate dessert for lemon lovers. With just four ingredients, it’s easy to make, rich in flavor, and perfect for potlucks, family gatherings, or a simple sweet treat.
Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Instructions
- Prepare Your Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper. - Assemble the Dump Cake:
Spread the lemon pie filling evenly in the dish. Add spoonfuls of softened cream cheese on top, gently spreading. - Add the Cake Mix:
Sprinkle the lemon cake mix evenly over the layers. Do not stir. - Top with Butter:
Drizzle melted butter evenly over the cake mix, ensuring as much coverage as possible. Lightly press dry spots if needed. - Bake the Cake:
Bake for 35–40 minutes, or until the top is golden brown and bubbly. - Serve:
Cool slightly, then serve warm with ice cream or whipped cream. Garnish with powdered sugar or lemon zest for extra flair.
Notes
- Substitute lemon pie filling with other fruit flavors for variation.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Use gluten-free cake mix for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American