This Lemon Cream Cheese Dump Cake is the ultimate shortcut dessert that tastes like it came from a bakery—without any of the effort. With just four ingredients and a few minutes of prep time, this cake delivers a rich, creamy, citrusy flavor in every bite.
It’s soft, gooey, buttery, and bursting with lemon goodness—perfect for potlucks, family dinners, or when you need something sweet in a hurry!
Why You’ll Love This Recipe:
- ✨ Only 4 Ingredients: No mixing, no frosting, no stress!
- 🍋 Bright & Zesty: The lemon pie filling gives a sweet-tart flavor everyone loves.
- 🧀 Creamy Surprise: Cubes of cream cheese melt into the cake while baking, creating pockets of luscious texture.
- ⏱️ Quick & Easy: Just dump, drizzle, and bake—no mixer required.
- 🍰 Perfect Crowd-Pleaser: Great for parties, school events, or after-dinner treats.
Ingredients (Serves 12–15):
- 1 can (21 oz) lemon pie filling
- 1 box (15.25 oz) yellow or lemon cake mix
- 8 oz (1 cup) cream cheese , cubed and softened
- ½ cup (1 stick) unsalted butter , melted
Instructions:
Step 1: Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C) .
Grease a 9×13-inch baking dish lightly with cooking spray or butter.
Step 2: Layer the Lemon Pie Filling
Pour the entire can of lemon pie filling into the prepared baking dish and spread evenly across the bottom.
Step 3: Add Cream Cheese Cubes
Scatter the cubed cream cheese over the lemon pie filling.
You don’t need to layer them perfectly—the heat will help them melt into the cake as it bakes.
Step 4: Sprinkle with Cake Mix
Evenly sprinkle the dry cake mix over the cream cheese layer.
This becomes your crust and top at the same time—golden, crunchy, and full of vanilla-lemon flavor.
Step 5: Drizzle with Melted Butter
Slowly pour the melted butter over the cake mix topping, making sure to cover all areas.
Let the butter soak into the dry mix and help create that perfect golden crumble while baking.
Step 6: Bake Until Golden
Place the pan in the preheated oven and bake for 35–40 minutes , or until the top is golden brown and the sides are bubbly.
The middle may still be slightly jiggly when done—that’s okay! It sets as it cools.
Step 7: Cool & Serve
Allow the cake to cool for 15 minutes before serving.
This helps everything set and makes it easier to slice neatly.
Serve warm for best texture and flavor.
Tips for Success:
- 🥣 Don’t Overmix: There’s no mixing bowl needed—just layer and go!
- 🧈 Use Softened Cream Cheese: Helps it integrate better during baking.
- 🍋 Double the Lemon Flavor: Add a teaspoon of lemon zest to the mixture or drizzle with a powdered sugar-lemon glaze after baking.
- ❄️ Make Ahead Option: Store leftovers in the fridge for up to 3 days or reheat individual slices in the microwave.
- 📦 Try Mini Versions: Make single-serving portions using a muffin tin and reduce the baking time to 20–25 minutes.
Serving Suggestions:
- Top with whipped cream or a dollop of Greek yogurt.
- Dust with powdered sugar for a classic finish.
- Pair with hot tea, coffee, or a cold glass of milk.
Nutritional Information (per serving, approx. 12 servings):
(Without optional toppings)
- Calories: ~300 kcal
- Protein: ~3g
- Carbohydrates: ~40g
- Fat: ~15g
- Fiber: ~0.5g
- Sugar: ~25g
This Lemon Cream Cheese Dump Cake is proof that amazing desserts don’t have to be complicated. With just a few pantry-friendly ingredients and one pan—you get a sweet, tangy, buttery cake that feels like sunshine in every bite.
So go ahead and make this tonight… because sometimes, you deserve a little lemony joy without the fuss!
