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4-Ingredient Lemon Cream Cheese Dump Cake

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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!

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.