4 Ingredients Lemon Cream Cheese Dump Cake – Bright, Creamy, and Incredibly Easy to Make!
If you’re craving something sweet, tangy, and super simple, this lemon cream cheese dump cake is a must-try. With only four ingredients and no mixing bowls needed, it’s the kind of dessert that practically makes itself. Perfect for spring gatherings, potlucks, or a lazy Sunday treat that feels anything but lazy!
Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1 block (8 oz) cream cheese, softened and cubed
- ½ cup (1 stick) unsalted butter, sliced into thin pats
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- Dot the cubed cream cheese over the filling, spacing evenly.
- Sprinkle the dry cake mix evenly over the top (do not mix).
- Top with butter slices, covering as much of the surface as possible.
- Bake uncovered for 40–45 minutes or until golden brown and bubbly.
- Let cool slightly and serve warm—great with vanilla ice cream or whipped cream!
Tips & Extras
- For added texture, sprinkle a handful of chopped pecans or shredded coconut on top before baking.
- Use a mix of lemon and blueberry pie filling for a fruity twist.
- Add a pinch of lemon zest to the cream cheese for extra citrusy flavor.
Nutrition (Approx. Per Serving)
| Calories | 320 kcal |
| Fat | 18 g |
| Carbs | 38 g |
| Sugar | 23 g |
| Protein | 3 g |
FAQs
Q: Can I use low-fat cream cheese?
Yes, but it may not be quite as rich and creamy. Full-fat gives the best texture.
Q: What if I don’t have lemon pie filling?
You can use any citrus or fruit pie filling, like blueberry or cherry—it’s still delicious!
Q: Should leftovers be refrigerated?
Yes, store in an airtight container in the fridge for up to 4 days. Reheat before serving.
