Why You’ll Love This Recipe
This Lemon Cream Cheese Dump Cake is perfect for anyone looking for a fuss-free dessert that’s both satisfying and flavorful. The bright, zesty lemon flavor pairs wonderfully with the creamy richness of the cream cheese, and the cake mix gives it a beautiful, golden-brown crust. It’s so easy to make, and the best part is you don’t have to worry about mixing or complicated steps—just dump everything in the pan and let the oven do the work!
Ingredients
- 1 box yellow cake mix
- 1 can (21 ounces) lemon pie filling
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Pan: Grease a 9×13-inch baking dish with cooking spray or butter.
- Layer the Ingredients: Spread the lemon pie filling evenly in the bottom of the prepared baking dish. Next, cut the cream cheese into small cubes and scatter it evenly over the lemon pie filling.
- Add the Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer. Do not stir—just spread it out as evenly as possible.
- Top with Butter: Pour the melted butter evenly over the cake mix layer. The butter will soak into the cake mix and help create a crispy, golden top as it bakes.
- Bake: Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is bubbly. If the top isn’t golden enough, you can bake it for a few extra minutes, but keep an eye on it to avoid over-baking.
- Serve: Let the cake cool for about 10 minutes before serving. You can enjoy it warm, or at room temperature. Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Servings and Timing
This recipe makes approximately 8-10 servings and takes about 10 minutes of prep time and 40-45 minutes of baking time.
Variations
- Fruit Filling: While lemon pie filling is the star of this recipe, you can swap it out for other fruit fillings, such as blueberry, cherry, or peach, to create different flavor combinations.
- Add a Crunch: For some extra crunch, you can add a handful of chopped nuts (like pecans or almonds) over the top of the cake mix before baking.
- Cream Cheese Swirl: For an even creamier texture, you can swirl the softened cream cheese into the lemon pie filling before adding the cake mix on top.
Storage/Reheating
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: This dump cake freezes well. Allow it to cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) for about 10 minutes.
FAQs
1. Can I use a different cake mix flavor?
Yes, you can swap the yellow cake mix for other flavors such as white cake mix, vanilla, or even a lemon cake mix for an extra lemony flavor.
2. Do I need to mix the ingredients?
No, this is a “dump cake,” so you don’t need to mix anything! Just layer the ingredients in the pan and let the oven do all the work.
3. Can I use a different fruit pie filling?
Yes, you can use a variety of pie fillings such as blueberry, cherry, apple, or strawberry. Just make sure the pie filling is thick and not too runny.
4. Can I use light or fat-free cream cheese?
Yes, you can use light or fat-free cream cheese as a substitute, though it may alter the texture slightly.
5. Can I use margarine instead of butter?
Yes, you can substitute margarine for the butter, but butter tends to give a richer flavor and texture to the cake.
6. Can I double this recipe?
Yes, you can easily double the recipe and bake it in a larger 13×9-inch or 11×7-inch baking dish. Just keep an eye on the baking time, as it may take a few extra minutes.
7. Can I make this ahead of time?
Yes, you can prepare the dump cake in advance and store it in the refrigerator until you’re ready to bake it. Just bake it as directed when you’re ready to serve.
8. Can I make this with a different type of crust?
While this recipe calls for yellow cake mix, you can try using a gluten-free cake mix or a spice cake mix for a different flavor profile.
9. Can I add frosting to the top?
Yes, if you’d like a sweeter topping, you can frost the cake with a layer of whipped cream cheese frosting or whipped topping after it’s baked.
10. Is this recipe suitable for a crowd?
Yes! This cake serves several people and is a great dessert for parties, potlucks, or family gatherings.
Conclusion
This 4-Ingredient Lemon Cream Cheese Dump Cake is a must-try for anyone who loves easy and delicious desserts. It’s quick to prepare, wonderfully tangy from the lemon, and has a creamy texture from the cream cheese. Whether you’re hosting a gathering or just craving a simple treat, this dump cake is the perfect way to satisfy your sweet tooth with minimal effort. It’s a delightful dessert that everyone will enjoy!
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Lemon Cream Cheese Dump Cake
- Total Time: 55 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is a quick and easy dessert that combines tangy lemon pie filling with creamy cream cheese and buttery cake mix. With just four ingredients, this simple yet delicious dump cake delivers a perfect balance of flavors and textures, making it a must-try treat for any occasion. Top with whipped cream or vanilla ice cream for extra indulgence!
Ingredients
- 1 box yellow cake mix
- 1 can (21 ounces) lemon pie filling
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
-
Preheat the Oven: Set your oven to 350°F (175°C).
-
Prepare the Pan: Grease a 9×13-inch baking dish with cooking spray or butter.
-
Layer the Ingredients: Spread the lemon pie filling evenly in the bottom of the baking dish. Cut the cream cheese into cubes and scatter them over the pie filling.
-
Add the Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer. Do not stir.
-
Top with Butter: Pour the melted butter evenly over the cake mix layer.
-
Bake: Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
-
Serve: Let cool for 10 minutes before serving. Enjoy warm or at room temperature. Optionally top with whipped cream or vanilla ice cream.
Notes
- Fruit Filling Variations: Swap lemon pie filling for blueberry, cherry, or peach pie filling for different flavors.
- Add Crunch: Add chopped nuts like pecans or almonds to the cake mix for extra crunch.
- Cream Cheese Swirl: For a smoother texture, swirl the softened cream cheese into the lemon pie filling before adding the cake mix.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
