This easy lemon cream cheese dump cake is the perfect citrusy dessert with a creamy, tangy filling. With only four ingredients, it’s quick to prepare and even quicker to disappear at any gathering!
Why You’ll Love It
- Simple pantry ingredients.
- Family favorite for years.
- Easy to make ahead.
What You Need
- 1 box yellow cake mix
- 21 oz lemon pie filling (can)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (melted)
How to Make 4-Ingredient Lemon Cream Cheese Dump Cake
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, combine the yellow cake mix and melted butter. Mix with a fork until the mixture resembles coarse crumbs.
- Spread half of the crumb mixture evenly over the bottom of the baking dish and press it down to form a base.
- In a separate bowl, whisk together softened cream cheese and lemon pie filling until smooth.
- Pour the lemon cream cheese filling over the crumb base and spread evenly.
- Sprinkle the remaining crumb mixture evenly over the filling layer.
- Bake in the preheated oven for 40-45 minutes, until golden on top and set in the center.
- Let the cake cool slightly before slicing. Optional: dust with powdered sugar or add whipped cream.
Tips
- Read the whole recipe once before you start.
- Let it rest a few minutes before serving so it sets.
- Leftovers reheat well the next day.
Serving and Storing
Keep leftovers covered in the fridge up to 3 days. Reheat gently.
Frequently Asked Questions
Can I make it ahead?
Yes, assemble earlier in the day and cook when ready.
Can I freeze it?
Most of it freezes well for up to 2 months.
4-Ingredient Lemon Cream Cheese Dump Cake
This easy lemon cream cheese dump cake is the perfect citrusy dessert with a creamy, tangy filling. With only four ingredients, it’s quick to prepare and even q
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Ingredients
- 1 box yellow cake mix
- 21 oz lemon pie filling (can)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl, combine the yellow cake mix and melted butter. Mix with a fork until the mixture resembles coarse crumbs.
- Spread half of the crumb mixture evenly over the bottom of the baking dish and press it down to form a base.
- In a separate bowl, whisk together softened cream cheese and lemon pie filling until smooth.
- Pour the lemon cream cheese filling over the crumb base and spread evenly.
- Sprinkle the remaining crumb mixture evenly over the filling layer.
- Bake in the preheated oven for 40-45 minutes, until golden on top and set in the center.
- Let the cake cool slightly before slicing. Optional: dust with powdered sugar or add whipped cream.
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