4-Ingredient Lemon Cream Cheese Dump Cake

Introduction

If you love quick and delicious desserts, this 4-Ingredient Lemon Cream Cheese Dump Cake is about to become your new go-to recipe. Bursting with lemony brightness, creamy layers, and buttery richness, it’s the kind of dessert that feels indulgent without the hassle of complicated baking. With just a few pantry staples, you can have a dessert ready for potlucks, family dinners, or when that sweet tooth calls. Best of all, this dump cake is versatile and always a crowd-pleaser.

My recipe story

I first stumbled upon this recipe on a summer afternoon when I was craving something sweet but didn’t want to spend hours in the kitchen. My grandmother always kept a box of cake mix and pie filling in her pantry, so I thought—why not put them to good use? The addition of cream cheese gave the dessert a luscious, cheesecake-like texture, while the butter ensured a golden, crisp topping. That first bite was an instant hit with my family, and since then, this lemon dump cake has made its way into countless gatherings, birthdays, and even casual weekend treats. It has become one of those recipes everyone asks me to make again and again.

Ingredient breakdown

This cake is built on four simple but powerful ingredients that work together to create layers of flavor and texture. The beauty of a dump cake is its simplicity, yet it delivers bakery-quality results with almost no effort.

Yellow cake mix: This provides the sweet, fluffy base and golden topping. It’s the backbone of the recipe, creating that irresistible crumbly texture on top of the creamy filling. You can use other cake mixes, but yellow mix keeps the flavor neutral and allows the lemon to shine.

Lemon pie filling: This is the star of the recipe, adding citrus brightness and tang that balances out the richness of the cream cheese and butter. It gives the dessert that refreshing pop that keeps you coming back for more.

Cream cheese: Softened cream cheese adds a luxurious, velvety layer reminiscent of cheesecake. It melts into the lemon filling, creating a silky, decadent bite that makes this dump cake truly irresistible.

Butter: Melted butter soaks into the cake mix, ensuring a golden-brown, slightly crisp crust on top. It ties everything together and enhances the richness of the dish. Without it, the topping wouldn’t have that delicious crunch.

Equipment you’ll need

• 9×13-inch baking dish
• Mixing bowl
• Hand mixer or spatula
• Measuring cups and spoons
• Oven mitts

Step-by-step directions

Step 1: Prepare the baking dish. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This prevents sticking and helps create clean slices when serving.

Step 2: Spread the lemon filling. Open the can of lemon pie filling and spread it evenly across the bottom of the dish. This will be the base layer, providing citrusy tang and moisture to the cake.

Step 3: Add the cream cheese. Cut the softened cream cheese into small cubes or dollops and scatter them evenly over the lemon filling. This ensures each bite has creamy, cheesecake-like richness.

Step 4: Top with cake mix. Sprinkle the dry yellow cake mix evenly over the lemon and cream cheese layers. Do not mix—just spread it gently across the top to cover everything underneath.

Step 5: Add melted butter. Slowly pour the melted butter over the entire surface. The butter will seep through the cake mix as it bakes, creating a golden, slightly crisp topping.

Step 6: Bake to perfection. Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and bubbling around the edges. Allow it to cool slightly before serving.

Variations & substitutions

While lemon is the classic flavor here, you can experiment with other pie fillings like cherry, blueberry, or apple for a different twist. Swap the yellow cake mix with white or even lemon cake mix for extra zing. If you prefer a lighter version, use reduced-fat cream cheese or margarine instead of butter. For added texture, sprinkle chopped nuts, shredded coconut, or white chocolate chips over the top before baking.

Storage, freezing & make-ahead

Store leftovers covered in the refrigerator for up to 4 days. This cake tastes great chilled, with the cream cheese layer firming up, but you can also reheat it in the microwave for a warm, gooey treat. To freeze, wrap portions tightly in plastic wrap and then foil, storing them for up to 2 months. Thaw overnight in the fridge before reheating. You can also prepare the layers ahead of time, refrigerate unbaked, and bake when ready to serve—just add 5–10 minutes to the baking time if starting from cold.

Serving ideas & pairings

This lemon cream cheese dump cake pairs beautifully with a scoop of vanilla ice cream, whipped cream, or a drizzle of raspberry sauce for extra fruity contrast. For a lighter option, serve it alongside fresh berries. It makes a perfect ending to grilled chicken, pasta, or seafood dinners, as the citrus helps balance heavier meals. For special occasions, add a dusting of powdered sugar or garnish with lemon zest curls for a more elegant presentation.

FAQ

Can I use a different pie filling? Yes! Cherry, blueberry, or apple work just as well if you want to switch up the flavor.

Do I need to mix the ingredients together? No—just layer them. That’s the beauty of a dump cake: the oven does the magic for you.

Can I make this ahead of time? Absolutely. You can bake it the night before and serve chilled or reheat it slightly before serving.

Do I have to use butter, or can I substitute? Butter gives the best flavor, but margarine or a dairy-free alternative will also work.

How do I know when it’s done baking? The top should be golden brown, and the edges will be bubbling. A slightly firm center is a good indicator it’s ready.

Final thoughts

This 4-Ingredient Lemon Cream Cheese Dump Cake is proof that simplicity can deliver incredible flavor. With minimal effort, you get a dessert that tastes like it came from a bakery—bright, creamy, and downright comforting. Whether you’re making it for a weeknight treat, a potluck, or a special occasion, this cake never disappoints. Try it once, and it will quickly become one of your most-requested recipes.

4-Ingredient Lemon Cream Cheese Dump Cake

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A bright and creamy lemon dessert with layers of tangy pie filling, rich cream cheese, buttery cake topping, and golden crisp edges.

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Ingredients

Scale 1x2x3x

• 1 box yellow cake mix

• 1 can (21 oz) lemon pie filling

• 1 (8 oz) cream cheese, softened

• 1/2 cup (1 stick) melted butter

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Instructions

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

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

3. Cut softened cream cheese into small cubes and scatter over the lemon filling.
4. Sprinkle the dry cake mix evenly over the top, covering the filling completely.

5. Pour the melted butter evenly over the cake mix.

6. Bake for 40–45 minutes, until golden brown and bubbling at the edges. Let cool slightly before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 4 days. Can be frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American