4-Ingredient Lemon Cream Cheese Dump Cake

This 4-Ingredient Lemon Cream Cheese Dump Cake is one of the easiest desserts I’ve ever made—and it never fails to impress. With just a few pantry staples, I can whip up a sweet, tangy, and buttery dessert that tastes like lemon cheesecake and cobbler had a delicious baby. It’s perfect for potlucks, family dinners, or those moments when I just need something quick and comforting.

Why You’ll Love This Recipe

I love this dump cake because it’s practically effortless. There’s no mixing, no fuss, and barely any cleanup. I just layer everything in a pan and bake it. The cream cheese adds a creamy, rich swirl that cuts through the brightness of the lemon, and the golden cake topping gives it that buttery, slightly crisp finish. It’s one of those “dump and bake” recipes that feels like magic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lemon pie filling (canned or homemade)

• Cream cheese, cubed and softened

• Yellow or white cake mix

• Unsalted butter, melted

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Spread the lemon pie filling evenly in the bottom of the dish.

3. Dot the softened cream cheese evenly over the lemon filling.

4. Sprinkle the dry cake mix evenly over the top—do not stir.

5. Drizzle the melted butter evenly over the entire surface.

6. Bake for 40–45 minutes, or until the top is golden and bubbly.

7. Let it cool for 10–15 minutes before serving. I like it warm, but it’s great chilled too.

Servings and timing

This recipe serves 8 to 10 people and takes about 10 minutes to prep and 45 minutes to bake. I love how quick it is to throw together—especially when I need a last-minute dessert.

Variations

• I sometimes add a little lemon zest to the pie filling for extra citrus flavor.

• Swapping lemon filling with blueberry or raspberry pie filling gives it a totally new twist.

• For a more indulgent version, I top it with whipped cream or vanilla ice cream.

• I’ve also added a sprinkle of coconut or sliced almonds on top for added texture.

• A dusting of powdered sugar before serving makes it look even prettier.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave individual portions for 20–30 seconds. It also tastes great cold, especially during warmer months. I don’t recommend freezing this one—the texture doesn’t hold up well once thawed.

FAQs

Can I use homemade lemon filling?

Yes, absolutely. If I have extra time, I make a quick lemon curd or lemon pie filling from scratch and it works beautifully.

Do I need to soften the cream cheese?

Yes. I always soften it so it spreads and melts evenly while baking. If it’s too cold, it won’t blend well into the filling.

Can I use other cake mix flavors?

Definitely. I’ve used white, lemon, and even vanilla cake mix. All taste great with the lemon and cream cheese combo.

Is this more like a cake or a cobbler?

It’s a bit of both. The top bakes up like a buttery cake, while the filling stays gooey and rich like a cobbler.

Can I make this ahead of time?

Yes, I bake it a few hours ahead and reheat it gently or serve it chilled. It holds up well and still tastes delicious.

Conclusion

This 4-Ingredient Lemon Cream Cheese Dump Cake is my go-to when I want something sweet, tangy, and totally stress-free. It’s quick to make, always crowd-pleasing, and delivers big flavor with minimal effort. Whether I’m serving it for guests or sneaking a scoop straight from the pan, this dump cake is pure dessert comfort.

4-Ingredient Lemon Cream Cheese Dump Cake

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: ~55 minutes
• Yield: Serves 8–10
• Category: Dessert, Dump Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This 4-Ingredient Lemon Cream Cheese Dump Cake is the ultimate easy dessert—tangy, sweet, creamy, and made in minutes. With lemon pie filling, cream cheese, cake mix, and butter, this no-mix dump cake is perfect for potlucks, parties, or weeknight treats. It’s like cheesecake and cobbler combined into one delicious, stress-free dessert.

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Ingredients

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

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Spread lemon pie filling evenly over the bottom of the dish.

3. Dot the softened cream cheese cubes evenly over the lemon filling.

4. Sprinkle dry cake mix evenly over the top—do not stir.

5. Drizzle melted butter evenly over the cake mix layer.

6. Bake for 40–45 minutes, or until the top is golden and the edges are bubbling.

7. Let cool for 10–15 minutes before serving warm or chilled.

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Notes

• Add lemon zest to the filling for extra brightness.
• Top with whipped cream, vanilla ice cream, or powdered sugar.
• Try with blueberry, raspberry, or cherry pie filling for flavor variations.
• Sprinkle with shredded coconut or sliced almonds for crunch.
• Cake mix flavors like vanilla or lemon also work beautifully.