Why You’ll Love This Recipe
I love how this lemon cream cheese dump cake delivers incredible flavor with so little effort. The combination of zesty lemon, creamy pockets of cheese, and a buttery cake topping makes it a dessert I find myself turning to again and again. It’s perfect when I need a crowd-pleaser without the stress of complicated steps.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lemon pie filling
cream cheese, softened
yellow cake mix
unsalted butter, melted
directions
- I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- I spread the lemon pie filling evenly over the bottom of the dish.
- I add spoonfuls of the softened cream cheese on top of the lemon filling.
- I sprinkle the dry yellow cake mix evenly over the top.
- I pour the melted butter evenly across the cake mix, covering as much as possible.
- I bake the cake for 35 to 40 minutes, or until the top is golden and bubbly.
- I let it cool for at least 10 minutes before serving warm or at room temperature.
Servings and timing
This recipe makes 8 to 10 servings. It takes about 10 minutes to prepare and 35 to 40 minutes to bake.
Variations
- I like switching the lemon pie filling with raspberry or strawberry for a different fruit flavor.
- I use lemon cake mix when I want to double down on the citrusy tang.
- Adding shredded coconut before baking gives it a tropical touch.
- I sometimes add a layer of whipped topping or cool whip after it’s cooled for a creamy finish.
storage/reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave a portion for 30 seconds, or pop the dish back in the oven at 300°F until warmed through.
FAQs
Can I use homemade lemon filling?
Yes, I use homemade filling when I want a fresher flavor or have extra lemons on hand.
Do I have to use yellow cake mix?
No, white or lemon cake mix also works great and changes the flavor slightly.
Why is it called a dump cake?
Because I literally just “dump” all the ingredients into the dish and bake—no mixing bowl needed.
Can I make it gluten-free?
I use a gluten-free cake mix and check that my other ingredients are certified gluten-free.
Can I freeze dump cake?
Yes, once cooled, I wrap it tightly and freeze it for up to 2 months. I thaw in the fridge and reheat in the oven.
Conclusion
When I want an effortless dessert that tastes like sunshine in a pan, this lemon cream cheese dump cake is my go-to. It’s fast, versatile, and bursting with flavor—a true pantry-friendly gem I never get tired of making.
Print
4-Ingredient Lemon Cream Cheese Dump Cake – Bright, Creamy, and Dangerously Easy
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 5–50 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is the ultimate quick and easy dessert! With bright lemon pie filling, creamy dollops of cheese, buttery cake topping, and zero mixing bowls, it’s perfect for busy days or effortless entertaining. Whether you’re craving something citrusy or need a crowd-pleasing treat, this dump cake is a must-try.
Ingredients
- 1 (21-ounce) can lemon pie filling
- 8 ounces cream cheese, softened
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Drop spoonfuls of softened cream cheese over the filling.
- Sprinkle the dry cake mix evenly over everything.
- Pour melted butter on top, covering as much of the cake mix as possible.
- Bake for 35–40 minutes or until the top is golden and bubbly.
- Let cool for at least 10 minutes before serving.
Notes
- Swap lemon filling for raspberry or strawberry for a fruity twist.
- Use lemon cake mix to amplify the citrus flavor.
- Add shredded coconut before baking for a tropical version.
- Top with whipped topping or Cool Whip for a creamy finish.
- Store leftovers in the fridge for up to 4 days.
- Microwave or oven-reheat as needed.
- Freeze for up to 2 months—thaw in the fridge before reheating.
