This 4-Ingredient Lemon Cream Cheese Dump Cake is the ultimate easy dessert, bursting with bright citrus flavor and a creamy, buttery texture. If you’re looking for a fuss-free, no-mixer-required treat that delivers bakery-quality taste, this recipe is for you. The tangy lemon pie filling pairs perfectly with the sweet and fluffy lemon cake mix, while pockets of rich cream cheese add a velvety contrast. With golden buttery crispness on top, this cake is simple yet irresistibly delicious.
Whether you’re making this for a family gathering, potluck, or just because you need a quick dessert, this recipe is guaranteed to impress.
Why You’ll Love This Recipe
- Only four ingredients – No complicated steps, just simple pantry staples.
- Quick and easy – Prepped in minutes with almost no effort.
- Bright and refreshing – The perfect balance of sweet and tangy flavors.
- Perfect for any occasion – A great choice for spring, summer, or anytime you crave lemon desserts.
Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Layer the Ingredients
- Spread the lemon pie filling evenly across the bottom of the baking dish. This layer will provide the cake with its signature moist, tangy flavor.
Step 3: Prepare the Cream Cheese Mixture
- In a small bowl, beat the softened cream cheese with a spoon or electric mixer until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon pie filling. There’s no need to spread it—let it melt into the cake as it bakes.
Step 4: Add the Cake Mix
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix—simply distribute it across the top.
Step 5: Add the Butter
- Slowly pour the melted butter over the dry cake mix. Make sure to drizzle it evenly so that it soaks into different areas, creating a perfectly golden and crisp topping.
Step 6: Bake the Cake
- Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
Step 7: Serve and Enjoy
- Remove the cake from the oven and let it cool slightly before serving.
- Enjoy warm, or top with whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream for extra indulgence.
Tips for the Best Lemon Dump Cake
- For a stronger lemon flavor, add a teaspoon of lemon zest to the cream cheese before adding it to the dish.
- If you prefer a more evenly mixed texture, slightly swirl the cream cheese into the lemon pie filling before adding the cake mix.
- Let the cake cool for at least 10 minutes before serving to allow the layers to set.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Fun Variations
- Berry Lemon Dump Cake: Add 1 cup of fresh raspberries or blueberries over the lemon pie filling for a fruitier twist.
- Coconut Lemon Cake: Sprinkle shredded coconut over the cake mix before adding butter for a tropical touch.
- Glazed Lemon Cake: Drizzle with a simple lemon glaze made of powdered sugar and lemon juice after baking.
- Lemon Almond Crunch: Top with sliced almonds before baking for a crunchy contrast.
Perfect Pairings
- A hot cup of tea (chamomile, green tea, or Earl Grey) enhances the citrus flavors.
- A glass of iced lemonade or sparkling citrus water complements the cake’s bright lemon notes.
- A side of fresh berries adds a natural sweetness that balances the tartness of the lemon.
Why This Recipe is a Must-Try
This 4-Ingredient Lemon Cream Cheese Dump Cake is proof that a dessert doesn’t have to be complicated to taste amazing. With minimal effort and maximum flavor, this cake is perfect for both busy weeknights and special occasions. The combination of zesty lemon, creamy pockets of cheese, and a buttery, golden crust will make this a new family favorite.
Try it today and enjoy a slice of simple, citrusy perfection!