Why You’ll Love This Recipe
If you're a fan of sweet and tangy desserts, this Lemon Cream Cheese Dump Cake will be a hit. The combination of lemon pie filling, cream cheese, and a buttery cake topping results in a creamy, gooey texture with a perfectly baked, golden crust. Not only does this cake taste amazing, but it’s also incredibly easy to make—just dump, bake, and enjoy! Plus, with just four ingredients, it’s a budget-friendly recipe you can whip up anytime you’re craving a quick and delicious dessert.
Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Layer the Ingredients: Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
- Prepare the Cream Cheese Mixture: In a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the pie filling.
- Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix, just spread it out.
- Top with Butter: Pour the melted butter evenly over the top of the cake mix.
- Bake: Bake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.
- Serve: Allow to cool slightly before serving. Top with whipped cream or a dusting of powdered sugar if desired.
Servings and Timing
- Servings: 8-10
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
Variations
- Lemon Zest: For an extra tangy twist, add lemon zest to the cream cheese mixture.
- Fruit Toppings: Serve with fresh berries or a scoop of vanilla ice cream for an added burst of freshness.
- Cream Cheese Swirl: If you prefer a smoother texture, mix the cream cheese with a bit of powdered sugar before spooning it over the lemon pie filling.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat slices in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for 10-15 minutes.
FAQs
1. Can I use a different flavor of cake mix for this recipe?
Yes, you can experiment with different cake mixes like vanilla, strawberry, or yellow cake to create different flavor combinations.
2. Can I make this recipe ahead of time?
Yes, you can prepare the cake in advance, but it’s best to store it in the fridge and bake it right before serving.
3. Can I substitute the cream cheese with something else?
You can try substituting the cream cheese with Greek yogurt or mascarpone cheese for a different flavor, though the texture might vary slightly.
4. Can I make this in a smaller pan?
Yes, you can use an 8x8-inch pan, but be sure to adjust the baking time as it may bake faster due to the smaller size.
5. What can I use instead of lemon pie filling?
If you don’t have lemon pie filling, you could use lemon curd or homemade lemon sauce.
6. Can I freeze this dump cake?
Yes, you can freeze the cake after it’s cooled. Store it in an airtight container for up to 3 months. Reheat in the oven or microwave before serving.
7. Is this dessert gluten-free?
This recipe is not gluten-free as it contains regular cake mix. However, you can use a gluten-free cake mix as a substitute for a gluten-free version.
8. Can I add more cream cheese?
If you love cream cheese, feel free to add more! You can use up to 12 oz of cream cheese for an extra creamy texture.
9. Can I use salted butter instead of unsalted butter?
Yes, salted butter can be used, but you may want to reduce the amount of added salt in the recipe.
10. How can I make this recipe less sweet?
To reduce the sweetness, you could try using a sugar-free cake mix or reducing the amount of butter and pie filling.
Conclusion
This 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect dessert for those times when you need something quick, easy, and irresistible. The combination of creamy, tangy lemon and buttery cake is sure to satisfy any sweet tooth. Whether you’re serving it at a family gathering or just indulging in a treat for yourself, this dessert will quickly become a favorite go-to!
4-Ingredient Lemon Cream Cheese Dump Cake
This easy 4-Ingredient Lemon Cream Cheese Dump Cake combines tangy lemon pie filling with creamy cream cheese and a buttery cake topping for a quick, irresistible dessert. Perfect for last-minute gatherings or satisfying a sweet craving, this dump cake recipe is simple to make and bursting with flavor. Enjoy the delightful combination of lemon and cream cheese with minimal effort!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the baking dish.
- In a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the pie filling.
- Evenly sprinkle the dry lemon cake mix over the cream cheese layer (do not mix).
- Pour the melted butter evenly over the top of the cake mix.
- Bake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.
- Let cool slightly before serving. Optional: Top with whipped cream or powdered sugar.
Notes
- For extra tang, add lemon zest to the cream cheese mixture.
- Top with fresh berries or a scoop of vanilla ice cream for added freshness.
- Store leftovers in the fridge for up to 3 days.
- Reheat slices in the microwave or oven.
