4-Ingredient Lemon Cream Cheese Dump Cake – The Easiest Dessert You’ll Ever Love
Who knew something so simple could taste so good? This Lemon Cream Cheese Dump Cake is proof that you don’t need a long ingredient list to make a dessert that steals the show. Just four ingredients—lemon pie filling, cream cheese, cake mix, and butter—come together into a golden, bubbly, tangy-sweet masterpiece.
The first time I made it was on a whim for a neighbor’s potluck. I was short on time and almost didn’t bring it, but I’m so glad I did—it disappeared in minutes! People were asking for the recipe before they’d even finished their slice.
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Why You’ll Love This Cake
Only 4 ingredients: No complicated shopping list.
Ridiculously easy: Dump, bake, and enjoy—no mixing bowl needed.
Versatile: Great for potlucks, Sunday dinners, or last-minute guests.
Sweet-tart perfection: Lemon keeps it fresh while cream cheese adds richness.
What Does It Taste Like?
It’s the flavor equivalent of sunshine in a baking dish—bright lemon filling layered with creamy tang from the cream cheese, all topped with a buttery, crumbly cake topping. Every bite has a mix of soft, gooey center and crisp golden edges.
Benefits of This Recipe
Minimal prep and cleanup.
Kid-friendly (and fun for them to help assemble).
Can be served warm or at room temperature.
Ingredients
1 box (15.25 oz) lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, melted
Tools You’ll Need
9×13-inch baking dish
Spatula or spoon
Small saucepan or microwave-safe bowl (for melting butter)
Possible Additions & Substitutions
Berry boost: Scatter fresh blueberries over the lemon pie filling.
Extra lemon: Add lemon zest to the cream cheese for more zing.
Vanilla twist: Use vanilla cake mix instead of lemon for a milder flavor.
Dairy-free: Swap in vegan cream cheese and plant-based butter.
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Add lemon pie filling – Spread evenly over the bottom of the dish.
Add cream cheese – Drop spoonfuls of softened cream cheese evenly over the filling.
Sprinkle cake mix – Evenly cover the cream cheese and lemon filling with dry cake mix.
Drizzle butter – Pour melted butter evenly over the cake mix layer.
Bake – 35–40 minutes, or until golden brown and bubbling.
Cool & serve – Let rest 10 minutes before serving warm or at room temperature.
Serving Suggestions
With a scoop of vanilla ice cream.
With a dollop of fresh whipped cream.
Sprinkled with powdered sugar for a pretty finish.
Tips for Success
Even butter coverage: Helps create that golden, crisp topping.
Don’t overbake: Edges should be browned but center still soft.
Serve soon after baking: Best enjoyed the day it’s made.
Storage Instructions
Fridge: Store covered for up to 3 days.
Reheat: Warm in the microwave for 15–20 seconds per slice.
FAQ
Can I make this ahead of time?
Yes! Bake it the day before, store covered in the fridge, and reheat before serving.
Can I use a different pie filling?
Absolutely—cherry, blueberry, or apple work beautifully.
Do I need to soften the cream cheese?
Yes, it helps it spread more evenly and blend into the filling while baking.
Final Bite
If you need a quick dessert that looks and tastes like you spent hours on it, this 4-Ingredient Lemon Cream Cheese Dump Cake is your new secret weapon. It’s bright, creamy, buttery, and always a hit with lemon lovers.