4-Ingredient Lemon Cream Cheese Dump Cake

Okay, so you have to try this 4-ingredient lemon cream cheese dump cake. It’s sweet, creamy, and crazy easy. Like, no-fuss, mix-and-dump easy.

I made it last weekend, and wow—everyone asked for seconds. It tastes like sunshine and cheesecake had a baby. And guess what? You don’t even need a mixer.

Just grab a few things from the pantry, dump them in a dish, and bake. That’s it. I’m telling you—it’s my go-to when I want dessert fast.

Ready to see how easy it is? Let me show you how I make it step by step.

Why You’ll Love This Recipe

• Simple & Stress-Free: Only four ingredients and no mixing bowls required.
• Sweet & Tangy Balance: The lemon filling and cream cheese pair perfectly for a rich, refreshing flavor.
• Great for Beginners: A go-to dessert even kids can help make.
• Versatile: Enjoy it warm, cold, or with a scoop of vanilla ice cream.
• Crowd-Friendly: Perfect for potlucks, gatherings, or just a quiet evening treat.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Bake Time: 45–50 minutes
• Total Time: About 1 hour

Servings:
Makes about 12 servings, depending on portion size. Ideal for small get-togethers or a family dessert night.

Difficulty:
Beginner-friendly—no mixer or special techniques required.

Required Kitchen Tools

Here’s what you’ll need to get started:

• 9×13-Inch Baking Dish: The perfect size for even layering and baking.
• Butter Knife or Spoon: To help spread ingredients if needed.
• Measuring Spoons (Optional): For evenly spacing butter slices.
• Oven Mitts: This cake bakes up hot—safety first.
• Spatula or Serving Spoon: For scooping out those creamy, gooey layers.

Ingredients for Lemon Cream Cheese Dump Cake

Each of these ingredients plays a role in making this recipe rich and satisfying:

• Lemon Pie Filling (1 can, 16 oz.): Brings a vibrant, citrusy flavor and jam-like texture.
• Yellow Cake Mix (1 box, 15 oz.): Adds a sweet, golden cake layer on top.
• Cream Cheese (4 oz., cubed): Adds a rich, tangy contrast to the lemon.
• Unsalted Butter (1/2 cup or 1 stick, sliced thin): Melts into the cake mix, creating a soft, golden topping.

How to Make Lemon Cream Cheese Dump Cake

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.

2. Layer the Lemon Pie Filling

Spoon the lemon pie filling evenly into the bottom of the baking dish. Use a spatula or the back of a spoon to spread it out into a smooth layer.

3. Add Cubed Cream Cheese

Evenly scatter the cubed cream cheese over the lemon filling. Try to distribute the cubes across the whole surface so every bite has a little creamy tang.

4. Sprinkle Cake Mix

Open the yellow cake mix and sprinkle it evenly over the top. Don’t stir. Just make sure the dry mix covers the lemon and cream cheese layers completely.

5. Top with Sliced Butter

Place the thin slices of butter over the cake mix. Space them out evenly, covering as much surface area as possible. As the butter melts, it’ll blend with the cake mix to create a soft, golden top.

6. Bake

Bake in the preheated oven for 45 to 50 minutes, or until the top is lightly golden and the edges are bubbling. The center may jiggle slightly—that’s okay. It will set as it cools.

7. Cool Slightly Before Serving

Let the cake sit for about 10–15 minutes before serving. This allows the layers to firm up slightly for easier scooping.

How to Serve Lemon Cream Cheese Dump Cake

This dessert is cozy, casual, and perfect for any occasion. Here are a few simple serving ideas:

• Warm with Ice Cream: Add a scoop of vanilla or lemon ice cream for an extra creamy contrast.
• Chilled from the Fridge: Serve cold for a firmer, more cheesecake-like texture.
• With Whipped Cream: A dollop of whipped cream adds lightness to the rich layers.
• In Individual Cups: Great for parties—just scoop into small cups and top with a sprinkle of crushed graham crackers or lemon zest.

Storing Lemon Cream Cheese Dump Cake

This dessert keeps well, making it perfect for leftovers or make-ahead planning.

• Room Temperature: If serving the same day, cover loosely with foil or plastic wrap and store at room temperature for up to 6 hours.
• Refrigerator: Store in an airtight container for up to 4 days. The cake will firm up when chilled and taste slightly more cheesecake-like.
• Freezer: You can freeze leftovers for up to 2 months. Let it cool completely, then wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before reheating or serving cold.

Variations

You can easily switch things up while keeping the process simple. Here are a few ideas:

• Berry Twist: Swap lemon pie filling for blueberry, cherry, or raspberry pie filling.
• Add Crumble Topping: Sprinkle crushed graham crackers or granola over the butter layer before baking for extra texture.
• Cream Cheese Swirl: Instead of cubes, soften the cream cheese and spoon it in small dollops. Swirl slightly into the pie filling before adding the cake mix.
• Zest It Up: Add lemon zest on top before or after baking for a stronger citrus aroma.
• Drizzle: Finish with a light powdered sugar glaze after baking for added sweetness.

Tips and Tricks for Success

• Don’t Stir the Layers: The magic of a dump cake is that everything bakes in layers. Resist the urge to mix.
• Slice Butter Thinly: Thin, even slices melt more consistently across the cake mix.
• Use Full-Fat Cream Cheese: It melts and softens better than low-fat versions, giving you that creamy texture.
• Check for Doneness: The top should be golden and the edges bubbly. A slight jiggle in the center is normal—it sets as it cools.
• Let It Rest: Give the cake a few minutes to cool before scooping. This helps it hold together and not fall apart in the dish.

Storing Lemon Cream Cheese Dump Cake

This dessert keeps well, making it perfect for leftovers or make-ahead planning.

• Room Temperature: If serving the same day, cover loosely with foil or plastic wrap and store at room temperature for up to 6 hours.
• Refrigerator: Store in an airtight container for up to 4 days. The cake will firm up when chilled and taste slightly more cheesecake-like.
• Freezer: You can freeze leftovers for up to 2 months. Let it cool completely, then wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before reheating or serving cold.

Variations

You can easily switch things up while keeping the process simple. Here are a few ideas:

• Berry Twist: Swap lemon pie filling for blueberry, cherry, or raspberry pie filling.
• Add Crumble Topping: Sprinkle crushed graham crackers or granola over the butter layer before baking for extra texture.
• Cream Cheese Swirl: Instead of cubes, soften the cream cheese and spoon it in small dollops. Swirl slightly into the pie filling before adding the cake mix.
• Zest It Up: Add lemon zest on top before or after baking for a stronger citrus aroma.
• Drizzle: Finish with a light powdered sugar glaze after baking for added sweetness.

Tips and Tricks for Success

• Don’t Stir the Layers: The magic of a dump cake is that everything bakes in layers. Resist the urge to mix.
• Slice Butter Thinly: Thin, even slices melt more consistently across the cake mix.
• Use Full-Fat Cream Cheese: It melts and softens better than low-fat versions, giving you that creamy texture.
• Check for Doneness: The top should be golden and the edges bubbly. A slight jiggle in the center is normal—it sets as it cools.
• Let It Rest: Give the cake a few minutes to cool before scooping. This helps it hold together and not fall apart in the dish.

• Nutrition
  Here’s an approximate breakdown per serving (based on 12 servings):
  Nutrient
  Amount
  Calories
  ~280 kcal
  Total Fat
  15g
  Saturated Fat
  9g
  Cholesterol
  40mg
  Sodium
  280mg
  Total Carbohydrates
  35g
  Sugar
  22g
  Protein
  2g
  Fiber
  <1g
  Note: Nutrition may vary slightly based on the brand of ingredients used.

Lemon Dump Cake FAQs

Can I use a different pie filling?
Yes. Blueberry, cherry, or peach work well. Just make sure the filling is thick, not runny.

Can I use low-fat cream cheese?
You can, but it may not melt as smoothly or provide the same creamy texture.

Should I stir the cake mix in?
No. Dump cakes are all about layering—do not stir the mix into the filling.

What’s the best way to store leftovers?
Refrigerate in an airtight container for up to 4 days. You can also freeze it for longer storage.

Is it better served hot or cold?
Both work! Warm is gooey and comforting, cold is firmer and almost cheesecake-like.

Conclusion

This 4-ingredient lemon cream cheese dump cake is as easy as it gets, but it delivers layers of flavor and comfort that taste like you spent hours in the kitchen. Whether you serve it warm with ice cream or chilled from the fridge, it’s one of those recipes that just works—no fuss, no mess. If you’re craving a quick dessert that feels homemade without the hassle, this one’s a keeper.