4-Ingredient Lemon Cream Cheese Dump Cake: Bright, Easy, and Irresistible

This 4-Ingredient Lemon Cream Cheese Dump Cake is a tangy, sweet, and creamy dessert that takes just minutes to assemble. With layers of lemon filling, fluffy cake mix, and rich cream cheese, every bite delivers a soft, gooey texture and bold citrus flavor. I love how effortlessly it comes together—no mixers, no complicated steps, just dump, bake, and enjoy.

Why I Love This Recipe

I love this recipe because it’s quick, practically foolproof, and always a hit. The lemon adds a fresh, bright taste, while the cream cheese melts into the cake for a rich and velvety bite. It’s the kind of dessert I make when I need something last-minute but still want to serve something that feels homemade. Whether warm out of the oven or chilled the next day, it’s comforting and indulgent in the best way.

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

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I spread the lemon pie filling evenly across the bottom of the dish.

3. I drop spoonfuls of softened cream cheese over the lemon filling, spreading slightly but not fully mixing it in.

4. I sprinkle the dry yellow cake mix evenly over the top.

5. I drizzle melted butter over the entire surface, covering as much of the cake mix as possible.

6. I bake for 40–45 minutes, or until the top is golden and bubbling at the edges.

7. I let it cool slightly before serving warm, or chill it for a firmer texture.

Servings and Timing

This recipe makes about 12 servings. Prep takes just 5 minutes, and baking requires 40–45 minutes.

Variations

Sometimes I like to switch it up with these simple changes:

• Use white or lemon cake mix instead of yellow for more citrus flavor.

• Add fresh raspberries or blueberries before baking for a fruity twist.

• Top with whipped cream or powdered sugar after baking for extra sweetness.

• Use flavored cream cheese (like vanilla or honey) for a new layer of flavor.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 20–30 seconds. It can also be enjoyed cold straight from the fridge—it firms up nicely for a chilled dessert.

FAQs

Can I use homemade lemon filling instead of canned?

Yes, I sometimes make my own if I have time. As long as it has a thick, jam-like consistency, it works great in this recipe.

Why is it called a dump cake?

Because I just “dump” the ingredients into the pan without mixing—layering is all it takes before baking.

Can I use a different type of cake mix?

Definitely. I like using lemon, vanilla, or even white cake mix depending on the flavor profile I want.

Should I soften the cream cheese first?

Yes, I always let it soften at room temperature. It spreads easier and melts more evenly during baking.

Can I make this in a smaller pan?

Yes, but I reduce the ingredient amounts accordingly and adjust the baking time—smaller pans may cook a little faster.

Conclusion

This 4-Ingredient Lemon Cream Cheese Dump Cake is one of the easiest desserts I make—and one of the most delicious. With minimal prep and big flavor, it’s the perfect recipe for when I want a sweet treat without the fuss. Tangy, creamy, and golden-topped, it always delivers comfort and joy in every scoop.

4-Ingredient Lemon Cream Cheese Dump Cake: Bright, Easy, and Irresistible

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• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This 4-Ingredient Lemon Cream Cheese Dump Cake is a quick, no-fuss dessert bursting with tangy lemon flavor, velvety cream cheese, and a golden, buttery cake topping that’s irresistible served warm or chilled.

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Ingredients

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

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread the lemon pie filling evenly in the bottom of the prepared dish.
3. Dollop spoonfuls of softened cream cheese over the lemon filling, spreading slightly but not mixing.
4. Sprinkle the dry cake mix evenly over the top of the filling and cream cheese layer.
5. Drizzle melted butter evenly over the dry cake mix, covering as much as possible.
6. Bake for 40–45 minutes, until the top is golden brown and bubbling at the edges.
7. Let cool slightly before serving warm, or chill for a firmer texture.

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Notes

• Softening the cream cheese helps it melt evenly into the filling.
• Use lemon cake mix for extra citrus flavor, or white cake mix for a lighter variation.
• For added fruitiness, sprinkle in fresh raspberries or blueberries before baking.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Sodium: 310mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 45mg