If you’re on the lookout for a sweet treat that’s creamy, zesty, and oh-so-easy to whip up, you’re going to fall in love with this 4 Ingredients Lemon Cream Cheese Dump Cake. Imagine biting into layers of tangy lemon, velvety cream cheese swirls, buttery cake crumbles, and just the right hint of sweetness—all without spending hours in the kitchen. This recipe is a lifesaver for busy weeknights, last-minute guests, or when you’re simply craving something delectable without the fuss.
What’s especially fun about this dish is how it brings together just four pantry staples into a dessert that tastes like you spent all day baking. Did you know lemon desserts are linked to feelings of happiness and sunshine? That’s just one reason I adore sharing this recipe, as it always puts smiles on faces. If you love my Easy Strawberry Cobbler, you’ll quickly see why this cake is a blog favorite. Gather your ingredients and let’s bring a burst of lemony joy to your kitchen today!
What is Lemon Cream Cheese Dump Cake?
First off, let’s admit it: “Dump Cake” is a pretty quirky name! But don’t let it fool you—this zesty dessert delivers big flavor with minimal effort. You might wonder, did someone really just dump all the ingredients in a pan and bake it? Well, yes, and that’s the magic! It’s the classic “the way to a man’s heart is through his stomach” scenario, but with a modern twist and a lot less work. Why call it a dump cake? Because that’s exactly what you do—dump, layer, bake, and voilà! So go ahead, give it a try. You’ll see just why everyone raves about this ridiculously simple, smile-inducing recipe.
Why You’ll Love This
There’s so much to adore about this Lemon Cream Cheese Dump Cake. The first thing you’ll fall for is its glorious combination of creamy, tangy, and buttery notes all in one bite. With just four ingredients, this recipe proves that delicious doesn’t have to mean complicated. You’ll also save money by making it at home—store-bought lemon desserts don’t stand a chance against the fresh flavor of this cake straight from your oven. The magic really happens with the dollops of cream cheese, which bake into little pockets of creamy goodness.
Feel free to play with your favorite toppings, like a scoop of vanilla ice cream or a sprinkle of powdered sugar. If you’ve tried my Apple Cinnamon Dump Cake, you’ll love the lemony spin this version brings. Ready for a bakery-quality treat without the hassle? Try it tonight!
How to Make
Quick Overview
This 4 Ingredients Lemon Cream Cheese Dump Cake is as easy to make as it is delicious to eat! It shines thanks to its super quick prep time—just five minutes to layer and go. Then, let your oven do the rest. You’ll love the irresistible layers of zesty lemon and creamy richness, all topped with a golden, crumbly cake mix topping. Perfect for weeknights, potlucks, or backyard BBQs.
Ingredients
1 (16 oz.) can lemon pie filling
1 (15 oz.) package yellow cake mix
4 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, thinly sliced
Step-by-Step
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly over the bottom of your prepared dish.
- Evenly scatter the cubed cream cheese over the lemon pie filling for pockets of creamy bliss in every bite.
- Sprinkle the yellow cake mix directly (and evenly) over the lemon and cream cheese layers—no need to mix!
- Arrange the thinly sliced butter atop the cake mix, trying to cover as much of the surface as possible. This creates that golden, buttery crust everyone loves.
- Bake for 35 to 40 minutes, or until the top is golden brown and the filling is bubbling along the edges.
- Remove from the oven and allow to cool for at least 10 minutes before serving. This helps the filling set and makes serving easier.
What to Serve With
This luscious dump cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a refreshing contrast, consider serving fresh berries—raspberries or blueberries work beautifully. A sparkling lemonade or a hot cup of Earl Grey tea also complements the bright lemon flavor.
Top Tips for Perfecting
To elevate your dump cake, try using full-fat cream cheese for the richest pockets of flavor. If you’d like more tang, swap in a lemon cake mix to intensify the citrus. No lemon pie filling on hand? Try canned blueberry or cherry—it works just as well! Be sure to thinly slice the butter and distribute it evenly for an even golden topping. Avoid over-mixing or stirring once layered, as this can affect the texture. Remember to check your cake at 30 minutes—as oven temperatures vary, you want your cake golden, not burnt.
Storing and Reheating Tips
Leftovers? No problem! Store your dump cake in an airtight container in the fridge for up to 4 days. When ready to indulge, reheat individual servings in the microwave for about 20-30 seconds until just warmed through. Want to freeze? Cool the cake completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently. Just remember, fresh is always best for the creamiest texture!
FAQs
Can I use homemade lemon pie filling instead of canned?
Absolutely! Homemade filling tastes wonderful and can be swapped in the same amount.
What if I only have salted butter?
Go ahead and use it, but skip any extra salt in the recipe to avoid an overly salty dessert.
Can I make this ahead for parties?
Yes! Prepare and bake the day before, then store in the fridge. Reheat gently before serving.
Is this cake gluten-free?
It’s not, unless you use a gluten-free cake mix. All other ingredients are easily available in gluten-free versions, too.
Can I add extra mix-ins or toppings?
Definitely! Try sprinkling in coconut, slivered almonds, or a dusting of powdered sugar after baking.
Conclusion
Lemon Cream Cheese Dump Cake is one of those rare desserts that checks all the boxes: easy, quick, affordable, and downright delicious. With just four staple ingredients and almost no prep time, it’s a recipe that brings maximum reward with minimal effort. Creamy, zesty, and always crowd-pleasing, this is a sweet treat you’ll turn to again and again. Whether you’re new to baking or just need a last-minute dessert to impress, give this one a go and get ready for the compliments to pour in! Enjoy—let this sunny, simple cake brighten up your week.
4 Ingredients Lemon Cream Cheese Dump Cake
Equipment
- 9x13 inch Baking Dish
- Oven
Ingredients
Ingredients
- 1 can (16 oz.) Lemon pie filling
- 1 package (15 oz.) Yellow cake mix
- 4 oz. Cream cheese, cubed
- 1/2 cup Unsalted butter, thinly sliced
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly over the bottom of your prepared dish.
- Evenly scatter the cubed cream cheese over the lemon pie filling for pockets of creamy bliss in every bite.
- Sprinkle the yellow cake mix directly (and evenly) over the lemon and cream cheese layers—no need to mix!
- Arrange the thinly sliced butter atop the cake mix, trying to cover as much of the surface as possible.
- Bake for 35 to 40 minutes, or until the top is golden brown and the filling is bubbling along the edges.
- Remove from the oven and allow to cool for at least 10 minutes before serving.