4-Ingredient Lemon Cream Cheese Dump Cake
This quick and easy lemon cream cheese dump cake comes together with just four ingredients and zero mixing. Tart lemon pie filling, creamy swirls of cream cheese, and a buttery cake topping bake into a golden, gooey dessert that’s perfect for any occasion. It’s rich, tangy, and ready in under an hour—dump, bake, and enjoy!
Equipment
- 9x13-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 9x13-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.
Notes
Use cold cream cheese for thicker, more visible chunks throughout the cake.
You can substitute vanilla or white cake mix if lemon isn’t available.
Add fresh raspberries or blueberries before the cake mix layer for a fruity variation.
Store leftovers covered in the fridge for up to 5 days. Reheat in the microwave or oven.
Optional toppings: whipped cream, vanilla ice cream, or fresh berries.