4-Ingredient Lemon Cream Cheese Dump Cake Recipe

If you’ve ever craved something refreshingly sweet, blissfully tangy, and impossibly fuss-free, the 4-Ingredient Lemon Cream Cheese Dump Cake is destined to become your new obsession. This crowd-pleaser takes just minutes to assemble but delivers layers of creamy, zesty lemon flavor with a luscious, gooey texture—thanks to the magic combination of cake mix, pie filling, velvety cream cheese, and melted butter. Whether you’re entertaining guests or just need a sunny pick-me-up, this dessert is proof that easy can be downright show-stopping!

Ingredients You’ll Need

With only four ingredients, each one plays a super important role in the final flavor and texture of the 4-Ingredient Lemon Cream Cheese Dump Cake. Stock up on these pantry staples, and you’ll always be moments away from dessert heaven!

• Boxed Lemon Cake Mix: Brings bold citrus flavor and that signature fluffy crumb, making the base both flavorful and easy.
• Lemon Pie Filling (1 can, 21 oz): Provides luscious tartness and keeps the cake moist and gooey all the way through.
• Cream Cheese (8 oz, softened): Adds rich, tangy creaminess for pockets of decadence in every bite.
• Unsalted Butter (½ cup, melted): Ensures every sprinkle of cake mix bakes up crispy on the edges and completely dreamy throughout.

How to Make 4-Ingredient Lemon Cream Cheese Dump Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C) so your cake bakes up beautifully golden. Lightly grease a 9×13-inch baking dish—this step is essential to keep every slice coming out clean and easy, plus it helps achieve those bubbly, caramelized corners.

Step 2: Layer the Lemon Pie Filling

Open your can of lemon pie filling and spread it evenly across the bottom of your prepared baking dish. This forms the zesty and juicy base of the 4-Ingredient Lemon Cream Cheese Dump Cake, ensuring every scoop has that irresistible lemony punch.

Step 3: Add the Cream Cheese Dollops

In a small bowl, beat the cream cheese until it’s creamy and smooth—no lumps! Drop spoonfuls of the cream cheese over the lemon pie filling, letting it nestle down to create luscious, tangy ribbons throughout the cake.

Step 4: Sprinkle the Cake Mix

Evenly shake the dry lemon cake mix over the cream cheese layer. Don’t stir or combine—just scatter it evenly. The dry mix is the secret to the signature texture of this dump cake: crispy on top, cakey in the middle, gooey at the bottom.

Step 5: Pour on the Butter

Slowly drizzle the melted butter across the entire surface, trying to moisten as much cake mix as possible. The butter will bake into a golden, deliciously crisp topping for the 4-Ingredient Lemon Cream Cheese Dump Cake, making it totally irresistible.

Step 6: Bake and Serve

Slide your dish into the oven and bake for 35-40 minutes, until the top is gorgeously golden and the filling bubbles up around the edges. Let it cool for a bit, then grab a big spoon and get ready for a slice (or two) of pure lemon love. Optional: Dress it up with whipped cream or a dusting of powdered sugar.

How to Serve 4-Ingredient Lemon Cream Cheese Dump Cake

Garnishes

This cake absolutely sings with a little flourish on top! Try a generous swirl of whipped cream, a sprinkle of powdered sugar, or a curl of fresh lemon zest to amp up the citrus flair and make your 4-Ingredient Lemon Cream Cheese Dump Cake a true showstopper.

Side Dishes

Pair each warm serving with a scoop of vanilla ice cream or a side of macerated berries for balance and contrast. The creamy, tart sweetness of the cake is even more inviting alongside cool and fruity sides.

Creative Ways to Present

For parties, portion the cake into individual ramekins or mason jars and top each with a dollop of whipped cream and a slice of fresh lemon. It becomes an instant picnic or potluck superstar this way, and everyone will rave about how adorable (and delicious) their dessert is!

Make Ahead and Storage

Storing Leftovers

Keep any leftover 4-Ingredient Lemon Cream Cheese Dump Cake covered in the fridge for up to 4 days. The flavors meld beautifully as it sits, making for incredibly satisfying sneaky spoonfuls straight from the dish.

Freezing

You can absolutely freeze this dump cake! Once completely cooled, wrap tightly in plastic wrap or foil and stash in an airtight container. It keeps well for up to 2 months. Thaw overnight in the fridge before serving again.

Reheating

To revive that freshly-baked magic, pop refrigerated portions into the microwave for 15-20 seconds or warm in a 300°F oven for about 10 minutes. You’ll love how the cream cheese softens and the cake becomes deliciously gooey again.

FAQs

Can I use a different flavor of pie filling?

Definitely! While lemon keeps this treat bright and tangy, blueberry, cherry, or strawberry pie fillings would also pair beautifully with the cake mix and cream cheese for new flavor adventures.

Do I need to soften the cream cheese first?

Yes! Softening the cream cheese ensures it beats up silky smooth and drops nicely over the filling, creating lovely creamy pockets rather than lumps.

What if I only have salted butter?

No problem at all—just use it and skip adding any extra salt. The touch of salt actually lifts the overall flavor of the 4-Ingredient Lemon Cream Cheese Dump Cake.

Can I make this gluten-free?

Absolutely! Swap in a gluten-free lemon cake mix and double-check your pie filling is gluten-free. The rest of the process stays the same for a sweet treat everyone can enjoy.

How can I tell when it’s finished baking?

Look for a bubbly, golden top around the edges, with the pie filling actively simmering up. The center should be set but still soft and gooey; that’s part of the charm of a perfect dump cake!

Final Thoughts

If you’re searching for a dessert that’s guaranteed to delight with zero stress, the 4-Ingredient Lemon Cream Cheese Dump Cake will quickly become a go-to in your baking repertoire. It’s easy, joyful, and every bite is full of sunny, creamy goodness—so go on, give it a try and see just how sweet simple can be!

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