Why You’ll Love 4 Ingredients Lemon Cream Cheese Dump Cake Recipe

This dump cake is a dream for lemon lovers and busy bakers alike. Here’s why it stands out:

Only four ingredients—super convenient
No mixing bowls or mixers required for most steps
Combines creamy and tangy textures in every bite
Great for potlucks, parties, or last-minute desserts
Customizable with toppings like powdered sugar or whipped cream

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box lemon cake mix
1 can (20 oz) lemon pie filling
8 oz cream cheese, softened
1/2 cup unsalted butter, melted

Directions

Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Dump the Cake Mix:
Pour the lemon cake mix evenly into the prepared dish.
Add Lemon Pie Filling:
Spoon the lemon pie filling over the cake mix, spreading it as evenly as possible.
Cream Cheese Layer:
Beat the softened cream cheese in a bowl until smooth. Drop spoonfuls of it over the lemon pie filling layer.
Melted Butter Finish:
Drizzle the melted butter evenly over the top of the cake.
Bake to Perfection:
Bake for 40-45 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Serve and Enjoy:
Let the cake cool slightly before slicing. Serve as-is or with a dusting of powdered sugar or whipped cream.

Servings and timing

Servings: 12
Preparation Time: 10 minutes
Baking Time: 40-45 minutes
Total Time: Approximately 55 minutes

Variations

Add zest: Mix lemon zest into the cream cheese for extra citrus flavor.
Make it fruity: Add a layer of fresh blueberries or raspberries with the pie filling.
Swap the pie filling: Try other pie fillings like cherry or blueberry for a different twist.
Gluten-free: Use a gluten-free lemon cake mix for a gluten-free version.
Crunchy topping: Sprinkle chopped nuts or crushed graham crackers before baking for added texture.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze portions wrapped tightly for up to 2 months. Thaw in the fridge before reheating.
Reheat: Warm individual servings in the microwave for 20–30 seconds or until heated through.

FAQs

How do I know when the dump cake is fully baked?

The edges should be golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I use reduced-fat cream cheese?

Yes, but the texture might be slightly less rich and creamy. It still works well in the recipe.

Can I use homemade lemon pie filling?

Absolutely. Just make sure it’s thick enough to layer properly without being too runny.

Should the cream cheese be sweetened?

No, plain cream cheese works best since the lemon filling and cake mix provide enough sweetness.

Can I mix the ingredients instead of layering them?

This recipe works best when the layers are left undisturbed, which gives it that unique texture and flavor contrast.

Can I make this ahead of time?

Yes, you can bake it a day in advance. Reheat before serving or enjoy chilled.

What can I serve this with?

A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with this dessert.

Can I use a different flavor of cake mix?

Yes, white or yellow cake mix also work well if you want to tone down the lemon flavor a bit.

How can I make it less sweet?

Use a tangier homemade lemon filling or reduce the amount of pie filling slightly.

Is it okay to bake this in a smaller dish?

Using a smaller dish may affect the baking time and texture. Stick with a 9×13-inch dish for best results.

Conclusion

This 4 Ingredients Lemon Cream Cheese Dump Cake is proof that an easy dessert can still be packed with flavor. Whether you’re baking for a crowd or just want a quick treat for yourself, this recipe delivers sweet, citrusy satisfaction with minimal effort. Give it a try and enjoy the burst of lemony goodness in every bite.