4 Ingredient Lemon Cream Cheese Dump Cake Recipe 🍋🍰✨
Sweet, tangy, creamy, and oh-so-easy — this 4 Ingredient Lemon Cream Cheese Dump Cake is a dessert you’ll want to make again and again! 💛 With layers of zesty lemon, velvety cream cheese, and a buttery golden topping, this cake practically makes itself. Perfect for potlucks, family gatherings, or when you need a last-minute treat that looks and tastes like you spent hours in the kitchen.
⏱️ Prep Time: 10 minutes | Cook Time: 45 minutes
🍽️ Servings: 10–12
Ingredients:
1 box lemon cake mix (about 15.25 oz)
1 can lemon pie filling (21 oz)
8 oz cream cheese, softened and cubed
½ cup (1 stick) unsalted butter, melted
Instructions:
1. Preheat the oven:
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Layer the filling:
Spread the lemon pie filling evenly over the bottom of the prepared baking dish. This creates the sweet, tangy base for the cake.
3. Add cream cheese:
Dot the softened cream cheese cubes evenly over the lemon filling. These creamy pockets will melt into the cake and give it that irresistible richness.
4. Sprinkle the cake mix:
Evenly pour the dry lemon cake mix over the cream cheese and filling. Do not stir — just let it sit as a dry layer.
5. Drizzle with butter:
Pour the melted butter evenly over the top of the dry cake mix, ensuring most of the surface is moistened. This will bake into a golden, buttery crust.
6. Bake the cake:
Place in the oven and bake for 40–45 minutes, or until the top is bubbly, golden brown, and slightly crisp.
7. Cool & serve:
Allow the cake to cool for at least 10 minutes before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Tips & Variations:
✅ Use blueberry or raspberry pie filling instead of lemon for a fruity twist.
✅ Add a sprinkle of shredded coconut or white chocolate chips on top before baking.
✅ Chill leftovers in the fridge — it tastes amazing cold the next day!
✅ For extra lemon flavor, zest a fresh lemon over the top before baking.