If you’re looking for a quick, easy, and irresistibly delicious dessert, this 4-Ingredients Lemon Cream Cheese Dump Cake is your answer. It combines the tangy brightness of lemon with the creamy richness of cream cheese, all topped with a buttery cake mix crust. With minimal effort and maximum flavor, it’s perfect for gatherings, potlucks, or just a simple treat for yourself.
Ingredients
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1 box (15.25 oz) yellow cake mix (or lemon cake mix for extra lemon flavor)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray or butter. - Layer the Pie Filling
Spread the lemon pie filling evenly across the bottom of the prepared baking dish. - Add the Cream Cheese
Cut the softened cream cheese into small pieces or dollops and distribute them evenly over the lemon pie filling. - Sprinkle Cake Mix
Evenly sprinkle the dry cake mix directly over the cream cheese and pie filling layers. Do not mix. - Drizzle Butter
Pour the melted butter evenly over the top of the cake mix. Try to cover as much of the surface as possible to ensure a golden, crispy topping. - Bake
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and bubbly. - Cool and Serve
Allow the cake to cool slightly before serving. Enjoy it warm, or let it cool completely for a firmer texture. Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Notes
- Mixing Tips: Resist the urge to stir the layers together; the “dump and bake” method creates the perfect texture and flavor.
- Cheesier Option: For extra creaminess, increase the cream cheese to 12 oz.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
- Berry Lemon Twist: Add a layer of fresh or frozen blueberries, raspberries, or blackberries on top of the lemon pie filling.
- Gluten-Free Version: Use a gluten-free cake mix for a celiac-friendly option.
- Citrus Medley: Mix lemon and orange pie fillings for a zesty combination.
Frequently Asked Questions (FAQs)
Can I use a different flavor of pie filling?
Absolutely! While lemon is the star here, you can try other flavors like cherry, blueberry, or apple for variety.
Can I make this dessert ahead of time?
Yes, this dump cake tastes great even after a day or two. Make it ahead and refrigerate, then reheat individual portions in the microwave or enjoy it cold.
What is the best way to serve this cake?
This cake is delightful on its own, but serving it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce takes it to the next level.
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but butter provides a richer flavor.
This 4-Ingredients Lemon Cream Cheese Dump Cake is a quick and foolproof recipe that will become a favorite in your dessert repertoire. Whether you’re a seasoned baker or a novice in the kitchen, this cake delivers big flavors with minimal effort. Give it a try, and enjoy the perfect blend of tangy, creamy, and sweet!
