4 Ingredient Lemon Cream Cheese Dump Cake

Okay, so this lemon cream cheese dump cake? It’s kinda magic. You just dump, bake, and boom—it’s dessert time.

I love how the tangy lemon and creamy cheese swirl together. It’s sweet, a little tart, and super soft in the middle. And the golden top? So good.

This one’s my go-to when I need something easy but still wow-worthy. No mixer. No stress. Just simple, feel-good baking.

Wanna make it too? I’ll walk you through every step. Let’s get to the good stuff.

Why You’ll Love This Recipe

• Quick and Simple: This cake requires just 4 ingredients and minimal effort.
• Sweet and Tangy: The combination of lemon pie filling and cream cheese creates a balanced, tangy-sweet treat that’s hard to resist.
• No Mixing Required: Just layer everything in the baking dish, and let the oven do all the work for you.
• Perfect for Beginners: Even if you’re not a baker, you can create a stunning dessert with ease.
• Versatile: Enjoy it as-is, or get creative by topping with fresh berries, whipped cream, or a scoop of vanilla ice cream.

Required Kitchen Tools

Before we dive into the recipe, make sure you have these kitchen tools on hand:

• 9×13-inch Baking Dish: You’ll need a medium-sized baking dish to hold all the ingredients and let the cake bake to perfection.
• Spatula or Spoon: For spreading the lemon pie filling and smoothing out the cream cheese.
• Sharp Knife or Butter Knife: For cutting the stick of butter into thin slices.
• Measuring Cups: To measure out your ingredients accurately (though this recipe is quite forgiving!).

Ingredients

Here’s a quick look at what you’ll need to make this cake (exact measurements are in the recipe card below):

• Lemon Pie Filling (1 can): The star of the show, providing that sweet, citrusy flavor with the perfect texture.
• Yellow Cake Mix (1 box): This will be the base of your cake. You won’t even need to prepare it traditionally—just sprinkle it straight on top.
• Cream Cheese (8 oz block, cubed): Adds a creamy texture that balances the tangy lemon and turns your dump cake into a decadent dessert.
• Unsalted Butter (1 stick, thinly sliced): For buttery goodness that melts into the cake, ensuring every bite is rich and moist.

Variations for Lemon Cream Cheese Dump Cake

The beauty of this cake is that it’s simple and customizable. If you’re feeling adventurous or want to change things up, here are a few variations to try:

• Add Fresh Berries: Top your cake with a handful of fresh raspberries, blueberries, or strawberries for a fruity burst and a pop of color.
• Use Lime Pie Filling: If you love lime, substitute the lemon pie filling with lime for a zesty twist.
• Top with Whipped Cream: A dollop of whipped cream or whipped topping can elevate the texture and add a smooth, creamy layer on top.
• Coconut Flakes: For a tropical twist, sprinkle shredded coconut on top of the cake mix before baking.
• Use a Different Cake Mix: While yellow cake mix works beautifully, you could also try vanilla, butter pecan, or even lemon cake mix for extra citrus flavor.

Step-by-Step Instructions

1. Prepare the Baking Dish

Start by greasing your 9×13-inch baking dish with a bit of cooking spray or butter to prevent sticking. You can also line it with parchment paper for easy cleanup if you like.

2. Layer the Lemon Pie Filling

Spread the entire can of lemon pie filling evenly across the bottom of the prepared baking dish. No need to mix or stir—just layer it as is. This layer will form the base of your cake and provide that sweet, tangy lemon flavor.

3. Add the Cream Cheese

Cut your block of cream cheese into small cubes. Evenly distribute the cubes across the lemon pie filling. As it bakes, the cream cheese will melt into the cake, making it creamy and luscious.

4. Sprinkle the Cake Mix

Now, grab your yellow cake mix and sprinkle it evenly over the top of the lemon pie filling and cream cheese. Do not mix it in—this is a “dump cake,” so the dry cake mix will just sit on top and form a crumbly, cake-like texture as it bakes.

5. Add the Butter

Slice your stick of unsalted butter thinly and scatter the slices across the top of the cake mix. The butter will melt during baking, creating a golden, crispy, and buttery topping that’s irresistible.

Baking the Lemon Cream Cheese Dump Cake

1. Preheat the Oven

Before you assemble the cake, preheat your oven to 350°F (175°C). This ensures the cake will bake evenly and properly.

2. Bake

Once everything is layered in the dish, place the cake in the preheated oven. Bake it for 40-45 minutes, or until the top is golden brown and the cake looks set. You’ll know it’s done when the butter has melted and the cake has formed a nice golden crust. If you’re unsure, you can insert a toothpick into the center—it should come out clean or with just a few moist crumbs.

3. Let It Cool

Once the cake is done baking, allow it to cool for at least 10-15 minutes before serving. The cake will continue to set as it cools, and the flavors will meld together beautifully.

How to Serve Lemon Cream Cheese Dump Cake

This dump cake is delicious on its own, but here are a few ways you can make it extra special:

• Serve with Whipped Cream: A dollop of freshly whipped cream or store-bought whipped topping will add a creamy contrast to the tangy lemon flavor.
• Top with Berries: Fresh or frozen berries like raspberries, strawberries, or blueberries make the perfect topping for a burst of color and flavor.
• Pair with Ice Cream: Vanilla or lemon sorbet would be a delightful pairing, adding a refreshing touch.
• Drizzle with Lemon Glaze: For extra lemony goodness, drizzle a simple lemon glaze (powdered sugar, lemon juice, and a bit of milk) over the cake before serving.

Storing Lemon Cream Cheese Dump Cake

• Leftovers: Keep leftover cake in an airtight container in the fridge for up to 3-4 days. The cake will still taste great, though the topping may soften a bit.
• Freezing: If you want to make this cake ahead of time, you can freeze it! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to serve, let it thaw in the fridge overnight, and then warm it up in the oven for a few minutes before serving.

How to Serve Lemon Cream Cheese Dump Cake

As I mentioned earlier, this dump cake is already delicious on its own, but you can elevate the experience by adding some creative toppings and pairings. Here’s how I like to serve it:

1. Serve with Whipped Cream

A dollop of whipped cream adds a smooth, creamy contrast to the tangy and slightly tart flavor of the lemon cream cheese mixture. You can use store-bought whipped cream or make your own with heavy cream, powdered sugar, and vanilla extract.

2. Top with Fresh Berries

Fresh berries like strawberries, blueberries, raspberries, or blackberries are an excellent addition. They not only bring a pop of color but also balance the sweetness and tanginess of the cake with a refreshing burst. This also makes it visually stunning for serving at gatherings.

3. Pair with Ice Cream

Lemon and vanilla ice cream are a perfect pairing. The creamy, cold texture of ice cream contrasts beautifully with the warm, gooey cake. You can also experiment with other flavors, like coconut or even a tangy lemon sorbet, for a refreshing twist.

4. Drizzle with Lemon Glaze

If you’re looking to add even more citrusy goodness, drizzle a simple lemon glaze over the top of the cake before serving. To make it, mix powdered sugar, lemon juice, and a little milk until it reaches a drizzleable consistency. This extra layer of flavor will intensify the lemony taste and give the cake a glossy, professional finish.

5. Serve with a Cup of Tea or Coffee

For a more sophisticated touch, pair a warm slice of this dump cake with a cup of your favorite tea or coffee. Lemon pairs wonderfully with herbal teas like chamomile, ginger, or mint. If you prefer coffee, a creamy latte or cappuccino will complement the richness of the cake.

Storing and Freezing the Lemon Cream Cheese Dump Cake

If you have any leftovers (or if you like to make this cake ahead of time), here’s how to store and freeze it:

Storing in the Fridge

Once the cake has cooled to room temperature, transfer any leftovers to an airtight container. Keep it in the fridge for up to 3-4 days. The cake will stay moist and flavorful, though the topping might soften a little after a few days. To refresh the cake, simply reheat individual slices in the microwave for about 20-30 seconds.

Freezing for Later

You can also freeze this cake for later enjoyment! Here’s how:

1. Allow the cake to cool completely.
2. Cut it into individual servings, if you’d like, for easy portioning.
3. Wrap each piece tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
4. Store the wrapped cake in a freezer-safe container or bag.
5. Freeze for up to 2 months.

When you’re ready to enjoy, let it thaw in the fridge overnight or on the countertop for a few hours. You can reheat it in the microwave or in the oven at 350°F for 10-15 minutes until warm.

Lemon Cream Cheese Dump Cake FAQs

Let’s go over some common questions and troubleshooting tips for making this easy cake.

Can I Use a Different Flavor of Pie Filling?

Absolutely! While lemon is the star of this recipe, you can easily swap the lemon pie filling for other fruit pie fillings, such as:

• Cherry Pie Filling: For a sweet and tart cherry dump cake.
• Blueberry Pie Filling: A classic combination that works wonderfully.
• Peach Pie Filling: For a more summery vibe, peach pie filling is a delicious alternative.
• Apple Pie Filling: If you love the flavors of fall, use apple pie filling and add a sprinkle of cinnamon to the cake mix.

Keep in mind that the flavor and texture will change depending on the filling you choose, but all options are delicious!

Can I Use a Different Cake Mix?

Yes, you can substitute the yellow cake mix with other varieties. Some great options include:

• Vanilla Cake Mix: For a lighter, more neutral flavor that lets the pie filling shine.
• Lemon Cake Mix: If you want to intensify the lemon flavor and create a truly citrusy experience.
• Butter Pecan Cake Mix: For a nutty, buttery twist that pairs perfectly with fruit pie fillings like peach or apple.
• Gluten-Free Cake Mix: If you have dietary restrictions, you can opt for a gluten-free cake mix to make the dessert suitable for those with gluten sensitivities.

Can I Make This Cake in Advance?

Yes, you can prepare this cake in advance. It’s perfect for making the day before a party or family gathering. Just follow the recipe up until baking, then cover the unbaked cake with plastic wrap or foil and store it in the fridge overnight. The next day, bake it as directed, and you’ll have a freshly baked cake with minimal effort!

Can I Make This Cake Without Cream Cheese?

The cream cheese adds a rich, creamy texture and flavor to the cake, but if you don’t have it or want to make a lighter version, you can leave it out. Without the cream cheese, the cake will be a bit less creamy, but still delicious. You could also substitute the cream cheese with a dollop of sour cream or plain yogurt for a similar texture.

My Cake Came Out Too Dry. What Went Wrong?

If your cake turns out dry, it’s most likely due to one of these reasons:

1. Overbaking: Make sure to check your cake toward the end of the baking time. The top should be golden brown, but you don’t want to bake it too long, as it can dry out. Every oven is different, so be sure to check the cake around 35-40 minutes.
2. Too Much Cake Mix: If you accidentally used too much cake mix or over-sprinkled it, it could result in a dry cake. The cake mix should just cover the top layer—don’t pack it down or try to mix it in.

Can I Make This Cake in a Different Size Pan?

The recipe calls for a 9×13-inch baking dish, which is the perfect size for even baking. If you’d like to use a smaller pan (like an 8×8-inch square dish), you can certainly do so. Just keep in mind that the cake will be thicker, and you may need to adjust the baking time. Similarly, if you use a larger pan, the cake may bake more quickly, so start checking it around 30 minutes.

Nutritional Information (Per Serving)

Here’s an approximate nutritional breakdown for one serving of this Lemon Cream Cheese Dump Cake:

Nutrient	Amount
Calories	350
Total Fat	20g
Saturated Fat	12g
Cholesterol	55mg
Sodium	300mg
Total Carbohydrates	42g
Dietary Fiber	1g
Sugars	30g
Protein	2g

This cake is indulgent, but it’s definitely worth it for a special occasion or a treat. The cream cheese and butter provide richness, while the lemon pie filling gives it a nice tang. If you’re looking to reduce the calorie count or make it a little lighter, you can try using reduced-fat cream cheese and a sugar-free pie filling. However, I highly recommend enjoying it as-is for that full, delicious flavor!

Conclusion

The 4 Ingredient Lemon Cream Cheese Dump Cake is a dessert that proves you don’t need a long list of ingredients or complicated techniques to make something absolutely delicious. With its creamy, tangy, and sweet flavor profile, this cake will quickly become one of your go-to desserts. Whether you’re preparing it for a party, holiday, or just a simple family gathering, it’s guaranteed to be a hit.

The best part? It only takes about 50 minutes from start to finish, and the minimal prep means you can spend less time in the kitchen and more time enjoying your creation. So, go ahead—grab those 4 simple ingredients and treat yourself and your loved ones to this amazing cake.

If you’re a fan of lemon desserts, this is a must-try. If you’re new to the world of dump cakes, this is the perfect introduction to how easy and delicious they can be. Enjoy every bite and feel free to experiment with different fruit fillings or cake mix flavors. The possibilities are endless, and every variation is sure to be just as tasty!