4 Ingredients Lemon Cream Cheese Dump Cake
This 4-ingredient lemon cream cheese dump cake is bright, buttery, and wonderfully simple. With its sunny citrus flavor and velvety cream cheese pockets, it’s the perfect no-fuss dessert for picnics, potlucks, or warm-weather gatherings. Everything layers right into the baking dish—no mixing bowls needed—making it a true convenience treat. Serve it warm with a scoop of vanilla ice cream for an extra-satisfying finish.
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
Directions
- Preheat oven to 350°F and lightly grease a square baking dish.
- Spread lemon pie filling evenly along the bottom of the dish.
- Sprinkle half of the cake mix over the filling.
- Distribute the cream cheese cubes evenly on top.
- Sprinkle the remaining cake mix over the cream cheese.
- Arrange thin slices of butter across the top in a single layer.
- Bake 35–40 minutes, or until the top is golden and a toothpick comes out clean.
- Let cool 15–20 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: ~280 kcal per serving | Servings: 9
Tips
- Slice the butter as thinly as possible so it melts evenly and covers more surface area.
- Allow the cake to cool slightly so it sets and scoops cleanly.
FAQ
Can I use a different pie filling?
Yes, cherry, blueberry, or apple pie filling all work well.
Do I need to soften the cream cheese first?
No—cubed cold cream cheese works best for creating creamy pockets.
Can I make this in a 9×13 pan?
You can, but the cake will be thinner; reduce baking time by about 5–10 minutes.
Should the cake mix be prepared according to the box?
No, it’s used dry as part of the dump-and-go method.
How should leftovers be stored?
Cover and refrigerate for up to 4 days; reheat individual portions in the microwave.
