First, a huge heartfelt thank you to all of you who keep coming back to my kitchen stories. Your sweet messages, photos, and emails make this little corner of the internet feel like home! And if you’re here for the first time—welcome to this lemon cream cheese dump cake! You’re about to fall in love with a dessert that’s sunshine on a plate.
Today’s recipe is a keeper, friends: 4-Ingredient Lemon Cream Cheese Dump Cake. Yes, just four simple ingredients. No mixing bowls. No fuss. Just layer, bake, and swoon. It’s creamy, tangy, rich, and ridiculously easy. Perfect for a last-minute dessert, lazy Sundays, or when you just need something lemony and luscious—fast!
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What Is a Dump Cake?
A dump cake is the definition of low-effort, high-reward baking. You simply dump the ingredients into the pan—no need to stir! It’s part cobbler, part cake, and 100% magic. This lemon version is velvety and sweet with just the right pop of citrus. The cream cheese creates rich, creamy pockets that melt into the tart lemon filling while the top turns golden and crisp.
Why You’ll Love This Lemon Cream Cheese Dump Cake
It’s only four ingredients. FOUR. That’s all you need to whip up a dessert that tastes like it came straight out of a bakery. It’s fast—ready in under an hour, and most of that is hands-off baking time. It’s versatile. Want to jazz it up with berries or coconut? Go for it. Want it simple and classic? It’s a winner just as is.
What It Tastes Like
This dump cake is sunshine in dessert form. Tart lemon pie filling meets sweet, buttery cake mix, with luscious swirls of cream cheese tucked inside like surprise treasure. The top bakes into a golden, slightly crisp crust, while the inside stays warm, creamy, and comforting. It’s the kind of dessert people take one bite of, then pause and go, “Wait… what IS this?!” Anything but boring!!
Benefits of This Recipe
Quick prep: under 10 minutes from start to oven
Beginner-friendly: zero baking experience needed
Budget-conscious: uses pantry staples
Crowd-pleasing: perfect for potlucks, brunches, or weeknight treats
Make-ahead friendly: reheats beautifully
Ingredients
1 box lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, melted
Tools You’ll Need
9×13-inch baking dish
Measuring cups
Small spoon or spatula
Microwave-safe bowl for melting butter
Optional: fine sieve for dusting with powdered sugar
Ingredient Additions and Substitutions
Want to mix things up? Here are a few ideas:
Add 1 cup of fresh raspberries or blueberries before adding the cake mix for a fruity burst
Use a white or vanilla cake mix if you can’t find lemon—it’ll still be deliciously citrusy
Swap in mascarpone for cream cheese for a smoother, slightly sweeter bite
Top with shredded coconut before baking for a tropical twist
How to Make Lemon Cream Cheese Dump Cake
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish
Spread the lemon pie filling evenly over the bottom of the dish
Drop spoonfuls of softened cream cheese over the lemon filling—no need to mix
Sprinkle the dry lemon cake mix evenly on top
Drizzle melted butter over the cake mix layer, covering as much as possible
Bake for 35–40 minutes or until the top is golden and bubbly
Let cool slightly, then dust with powdered sugar if desired
What to Serve with This Cake
This cake is delightful on its own, but if you want to take it over the top:
Top with a dollop of whipped cream or a scoop of vanilla ice cream
Serve with fresh berries or a berry compote for color and contrast
Pair with iced tea or a tart lemon cocktail for a spring or summer gathering
Tips for Success
Use cold cream cheese if you want bigger, more defined pockets of cream throughout
Cover any dry cake mix with butter as best you can—it helps it all bake evenly
Let it sit for 10–15 minutes after baking so the filling sets slightly—it’s easier to scoop
Reheat individual portions in the microwave for about 20 seconds for that fresh-baked feel
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days
To reheat, microwave individual servings or warm in the oven at 300°F for about 10 minutes
You can also freeze it (after baking) for up to 1 month. Just thaw overnight and reheat before serving
General Info
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10
Calories per serving: Approx. 285 kcal
Frequently Asked Questions
Can I use homemade lemon filling instead of canned?
Absolutely! Just make sure it’s thick and cool before layering it into the dish
Can I make this gluten-free?
Yes—use a gluten-free cake mix and double-check that your pie filling and cream cheese are GF certified
What if my top looks dry or powdery after baking?
That usually means the butter didn’t cover all the mix. Just drizzle on a little extra and pop it back in for a few minutes
Conclusion
If you’re looking for a crowd-pleasing, low-effort, high-reward dessert that brings bold lemon flavor and creamy indulgence in every bite, this 4-Ingredient Lemon Cream Cheese Dump Cake is your answer. It’s bright, rich, and oh-so-easy. I promised you versatile, and here’s proof! Don’t wait—go make it and see just how simple (and dangerously delicious) dump cakes can be
Craving more lemony goodness? Be sure to check out these other citrus-inspired recipes coming soon: Lemon Ricotta Muffins, Creamy Lemon Poke Cake, and No-Bake Lemon Icebox Pie
If you try this recipe, I’d love to hear how it turned out! Leave a review, drop a comment, or tag your creation on Pinterest so I can see and share it. Your feedback means the world and helps others find their next favorite dessert too
Nutrition Information (Per Serving)
Calories: 285
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 320mg
Carbohydrates: 35g
Sugar: 22g
Protein: 2g
4-Ingredient Lemon Cream Cheese Dump Cake
Equipment
- 9×13-inch baking dish
- – Measuring cups
- Microwave-safe bowl
- Spoon or spatula
- Oven mitts
- Optional: fine sieve for dusting with powdered sugar
Ingredients
- 1 box lemon cake mix
- 1 can 21 oz lemon pie filling
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly over the bottom of the dish.
- Drop spoonfuls of softened cream cheese over the lemon filling. Do not mix.
- Sprinkle the dry lemon cake mix evenly over the top.
- Drizzle the melted butter evenly over the cake mix, covering as much as possible.
- Bake for 35–40 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving. Optional: dust with powdered sugar.
