4 Ingredients Lemon Cream Cheese Dump Cake

This 4 ingredients lemon cream cheese dump cake is one of those desserts I turn to when I need something fast, easy, and crowd-pleasing. It’s tangy, creamy, buttery, and sweet—all in one simple dish. I love how I can just layer everything in the baking dish, pop it in the oven, and end up with a gooey, golden treat that tastes like I spent hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it takes zero fuss and still delivers incredible flavor. With just four ingredients, I get a dessert that’s rich, zesty, and perfect for any occasion. It’s ideal for potlucks, last-minute get-togethers, or lazy weekends when I’m craving something sweet but don’t feel like measuring out ten ingredients. Plus, it smells amazing while it bakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lemon pie filling (or lemon curd)

• Cream cheese (softened)

• Yellow or white boxed cake mix

• Unsalted butter (melted or thinly sliced)

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

2. I spread the lemon pie filling evenly in the bottom of the dish.

3. I drop spoonfuls of softened cream cheese over the lemon layer—I don’t worry about making it perfect, just scattered pockets throughout.

4. I sprinkle the dry cake mix evenly over the top, making sure to cover the whole surface.

5. I pour melted butter over the cake mix or place thin slices of butter evenly on top to ensure even coverage.

6. I bake the dump cake for 40–45 minutes, or until the top is golden and bubbly and the edges are lightly browned.

7. I let it cool slightly before serving. I like it warm, but it’s just as good chilled or at room temperature.

Servings and timing

This recipe makes about 10–12 servings.
Prep time: 5–10 minutes
Cook time: 40–45 minutes
Total time: 50–55 minutes

Variations

Sometimes I use lemon curd instead of pie filling when I want a more intense citrus flavor. I’ve also added a layer of whipped cream or cool whip on top once the cake is cooled for a light finish. If I want a berry twist, I mix a handful of blueberries or raspberries into the lemon layer before baking. For extra tang, I’ve stirred a little lemon zest into the cream cheese.

Storage/reheating

I store leftovers covered in the fridge for up to 4 days. When I want to reheat a slice, I microwave it for about 20–30 seconds to bring back that soft, gooey texture. It also tastes great straight from the fridge if I’m craving a chilled dessert. I don’t recommend freezing it, as the texture can change.

FAQs

Can I use other pie fillings instead of lemon?

Yes, I’ve made this with cherry, blueberry, and apple pie filling too. It’s a flexible recipe that works with almost any flavor.

Do I have to use cream cheese?

No, but I love how it adds a creamy contrast to the tart lemon. If I skip it, the cake will still work—it’ll just be a bit more straightforward in flavor.

Should I mix the ingredients together?

Nope. That’s the beauty of a dump cake. I just layer the ingredients and bake—no mixing needed.

Can I use a gluten-free cake mix?

Yes, I’ve swapped in a gluten-free yellow cake mix and it turned out great. Just follow the same directions.

What’s the best way to serve this?

I like it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also really nice chilled with a hot cup of coffee or tea.

Conclusion

This 4 ingredients lemon cream cheese dump cake is one of my easiest desserts, and it never fails to impress. I love how the buttery topping, tangy lemon, and creamy pockets of cheese come together into one dreamy bite. Whether I’m short on time or just want something sweet and satisfying, this dump cake always does the trick.