4-Ingredient Lemon Cream Cheese Dump Cake Recipe

Introduction

This 4-Ingredient Lemon Cream Cheese Dump Cake is a wonderfully simple dessert that bursts with fresh lemon flavor and creamy richness. Perfect for busy home cooks, it requires minimal prep and delivers a delightful, golden-baked treat every time.

Ingredients

• 1 box yellow or white cake mix
• 1 can (21 oz) lemon pie filling
• 8 oz cream cheese, softened
• 1/2 cup (1 stick) butter, sliced

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or nonstick spray.
2. Step 2: Spread the lemon pie filling evenly in the bottom of the prepared pan.
3. Step 3: Dollop the softened cream cheese in small spoonfuls over the lemon filling, distributing it as evenly as possible.
4. Step 4: Sprinkle the dry cake mix evenly over the top, covering the cream cheese and lemon layer.
5. Step 5: Arrange the sliced butter evenly across the surface of the cake mix.
6. Step 6: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly around the edges.
7. Step 7: Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

• For extra texture, sprinkle chopped pecans or walnuts over the cake mix before baking.
• Use lime or cherry pie filling to change up the fruit flavor easily.
• If cream cheese is too firm, microwave it for 15-20 seconds to soften before dolloping.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 15-20 seconds to warm through, or enjoy cold as a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade lemon filling instead of canned?

Yes, homemade lemon filling works great. Just make sure it’s thick enough to hold its shape and not too runny before layering.

Is it necessary to soften the cream cheese first?

Softening the cream cheese makes it easier to dollop evenly and blend into the cake. You can soften it by leaving it at room temperature for 30 minutes or microwaving briefly.

4-Ingredient Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.7 from 71 reviews

This easy 4-Ingredient Lemon Cream Cheese Dump Cake combines zesty lemon pie filling with creamy rich cream cheese layered over a box cake mix and topped with butter, baked to golden perfection. It’s a simple, no-fuss dessert perfect for any occasion, requiring minimal prep time and delivering a moist, flavorful treat that balances tart and sweet flavors with a tender crumb.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 1 box yellow cake mix (approximately 15.25 oz)
• 1 can lemon pie filling (approximately 21 oz)
• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when you prepare the cake layers.
2. Prepare Baking Dish: Lightly grease a 9×13 inch baking pan to prevent sticking.
3. Add Lemon Pie Filling: Spread the entire can of lemon pie filling evenly across the bottom of the prepared pan.
4. Add Cream Cheese Layer: Cut the softened cream cheese into small chunks and scatter it evenly over the lemon pie filling layer.
5. Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer, making sure to cover it completely.
6. Pour Melted Butter: Drizzle the melted butter evenly over the dry cake mix. This will moisten the cake mix and create a crisp, golden top once baked.
7. Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the filling is bubbly.
8. Cool and Serve: Allow the cake to cool slightly before serving to let the layers set and enhance the flavors.

Notes

• Use softened cream cheese for easy layering and even melting.
• Make sure to drizzle the melted butter evenly for uniform browning.
• Allow the cake to cool for at least 15 minutes before serving to avoid runny slices.
• For extra flavor, garnish with lemon zest or whipped cream.
• Store leftovers covered in the refrigerator for up to 4 days.

Keywords: dump cake, lemon dump cake, cream cheese dessert, easy lemon cake, 4-ingredient cake, simple dessert, quick cake recipe