Introduction
If you’re looking for a quick and easy dessert, this 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect solution. It’s sweet, tangy, and creamy, requiring just four simple ingredients to create a delicious treat that’s great for any occasion.
Unlike traditional cakes, a dump cake requires no mixing, no fancy techniques, and very little prep time. Just layer the ingredients in a baking dish and let the oven do the work. The result? A golden, buttery topping with a rich lemon filling that melts in your mouth.
If you love citrus desserts, you might also enjoy this Lemon Cream Cheese Bread – A Tangy, Creamy Delight, another simple yet flavorful treat that highlights the delicious pairing of lemon and cream cheese.
For those who prefer a fruitier, more pastry-like dessert, these Raspberry Rolls with Lemon Glaze offer a delightful balance of tart raspberries and sweet citrus icing.
Ingredients & Substitutions
Main Ingredients
- 1 box lemon cake mix (alternatives: yellow or vanilla cake mix for a milder flavor)
- 1 can (21 oz) lemon pie filling (or homemade lemon curd)
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, thinly sliced
Optional Add-Ins for Extra Flavor
- Lemon zest – boosts the citrusy kick
- Vanilla extract – adds warmth to the flavor
- Powdered sugar – for a light decorative dusting
- Chopped nuts – for a crunchy topping
Step-by-Step Instructions
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
2. Layer the Ingredients
- Spread the lemon pie filling evenly across the bottom of the dish.
- Dot small cubes of cream cheese over the pie filling.
- Sprinkle the dry cake mix evenly over the cream cheese and filling.
- Place thin slices of butter evenly on top of the cake mix.
3. Bake to Perfection
- Bake for 35-40 minutes or until the top is golden brown and slightly crispy.
- Let the cake cool for 10-15 minutes before serving.
4. Serve & Enjoy!
- Serve warm or chilled, with whipped cream or a scoop of vanilla ice cream.
Pro Tips for the Best Dump Cake
- For a crispier topping, melt the butter before drizzling it over the cake mix.
- Avoid dry spots by gently spreading the cake mix without pressing it down.
- Refrigerate leftovers for up to 3 days and reheat in the oven for the best texture.
For another simple and fuss-free dessert, check out Classic Cherry Delight – A Timeless No-Bake Dessert, which is perfect when you need a quick, crowd-pleasing treat.
Creative Variations
1. Keto & Low-Carb Version
- Use sugar-free lemon pie filling and low-carb cake mix.
- Swap cream cheese for whipped mascarpone for a lighter texture.
2. Gluten-Free Dump Cake
- Use gluten-free cake mix to accommodate dietary needs.
3. Berry Lemon Dump Cake
- Add fresh blueberries or raspberries for a fruity twist.
4. Cheesecake-Inspired Dump Cake
- Mix cream cheese with powdered sugar before adding to the cake for a cheesecake-like layer.
Serving Suggestions
This lemon cream cheese dump cake pairs beautifully with:
- Fresh berries for a burst of natural sweetness.
- Vanilla or coconut ice cream for a creamy contrast.
- Whipped cream & lemon zest for an elegant touch.
- Iced tea or coffee to balance the citrusy notes.
Storage & Reheating Guide
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months.
- Reheating: Warm in the oven at 300°F for 10 minutes to restore its crispness.
FAQs (Frequently Asked Questions)
1. Can I use a different type of cake mix?
Yes! While lemon cake mix enhances the citrus flavor, you can use yellow, white, or even vanilla cake mix.
2. How do I make this dump cake less sweet?
Use homemade lemon curd instead of canned lemon pie filling, or mix in some extra lemon juice for tartness.
3. Can I make this in a slow cooker?
Yes! Cook on low for 2-3 hours or until the top is set and slightly golden.
4. Why is my dump cake dry?
This happens if the butter isn’t evenly distributed. Make sure to spread the slices evenly or melt the butter before adding it.
5. Can I serve it cold?
Yes! Chilling the cake gives it a denser, cheesecake-like texture, which some people love.
Final Thoughts
This 4-Ingredient Lemon Cream Cheese Dump Cake is one of the easiest and most delicious desserts you can make! It’s quick, foolproof, and bursting with fresh citrus flavor. Whether you’re baking for a family gathering or just craving a simple, satisfying treat, this dump cake is sure to impress.
Give it a try and let me know how it turns out! 🍋🎂
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4-Ingredient Lemon Cream Cheese Dump Cake
Description
I am 60 years old and only tried this recently. Great flavors! I love how I can whip this dish together with just 4 ingredients 
Ingredients
- 1 (16 oz.) can lemon pie filling
- 1 (15 oz.) package yellow cake
- 4 oz. cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, thinly sliced
Instructions
- Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
- Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
- Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
- Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
- Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 15-20 minutes before serving.
I followed the directions verbatim but I was very disappointed in the result. Although the taste is fairly good the look is not at all what the picture looks like. Mine is flat and some of the cake mix wasn’t incorporated so that portion is raw. Any ideas what went wrong?
★★
Sorry to hear that the result didn’t turn out as expected! Here are a few ideas on what might have gone wrong:
Cake Mix Incorporation: If some of the cake mix wasn’t incorporated and came out raw, it’s likely that it wasn’t spread evenly over the cream cheese and lemon layers. Try spreading the cake mix evenly without pressing it down too hard. You could even lightly fluff it with a fork to ensure it covers the mixture completely.
Butter Distribution: The butter needs to be sliced thinly and spread evenly over the cake mix. If the butter wasn’t distributed well, the cake mix may not have fully baked. Try ensuring an even layer of butter next time to help the cake bake more uniformly.
Oven Temperature: If the cake came out flat, it might be because the oven temperature wasn’t quite right. Make sure the oven is preheated to 350°F and consider checking with an oven thermometer to make sure it’s accurate. Sometimes, oven temperatures can vary, affecting how the cake bakes.
Baking Time: If the cake looks done on top but some parts are raw, you might need to bake it a little longer. Every oven is different, so if the top is golden and the edges are pulling away from the pan, but the center is still raw, try baking for an extra 10-15 minutes, checking with a toothpick to make sure it’s fully cooked through.
Hope this helps for next time, and that it turns out better! Let me know if you try these adjustments!