Okay, so let me just say this—if you’ve got a sweet tooth and zero patience for fussy desserts, this lemon cream cheese dump cake is about to become your new best friend. It’s bright, tangy, creamy, buttery, and the best part? You only need four ingredients. Yep, four. That’s less than it takes to make a decent sandwich.
I first tried this recipe on a random Sunday afternoon when I had a can of lemon pie filling in the pantry (leftover from some half-baked idea to make lemon bars, which never happened). And honestly, I wasn’t expecting much. But wow—this cake turned out like a sunshine-filled hug in dessert form.
Why You’ll Love This Lemon Cream Cheese Dump Cake
- No mixing bowls required. You literally dump, layer, and bake. That’s it.
- Minimal ingredients. Just cake mix, cream cheese, butter, and pie filling.
- Crowd-pleaser. It’s sweet but has that zesty lemon kick, so it never feels heavy.
- Beginner-friendly. If you can open a can, you can bake this cake.
Think of it as the lazy baker’s secret weapon—you’ll look like you tried way harder than you actually did.
Ingredients You’ll Need
Here’s the lineup (and trust me, it doesn’t get easier than this):
- 1 (16 oz.) can lemon pie filling
- 1 (15 oz.) package yellow cake mix
- 4 oz. cream cheese, cubed
- 1/2 cup unsalted butter (1 stick), thinly sliced
Step-By-Step Instructions
1. Preheat & Prep
Crank your oven up to 350ºF. Lightly grease a square baking dish—8×8 or 9×9 works great. I usually just hit mine with non-stick spray because… convenience.
2. Lemon Pie Filling
Spread that lemon pie filling across the bottom of the dish. Make sure it hits every corner, because nobody likes a bite without filling.
3. Cake Mix (Round One)
Sprinkle half of the yellow cake mix evenly over the pie filling. Don’t stir. (Resist the urge!)
4. Cream Cheese
Drop those little cubes of cream cheese all over. This is where the magic happens—it melts into creamy pockets that taste like cheesecake swirls.
5. Cake Mix (Round Two)
Take the rest of the cake mix and shake it evenly across the top.
6. Butter on Top
Lay the butter slices over the cake mix. It’s a little patchwork quilt of butter, and when it bakes, it makes the top golden and crisp.
7. Bake
Pop it in the oven for about 35–40 minutes. The edges will bubble, the top will look golden, and your kitchen will smell like sunshine.
8. Cool & Serve
Let it cool for at least 15 minutes before digging in. This cake is fantastic warm, but honestly? It’s just as good cold out of the fridge the next day. (Breakfast cake, anyone?)
Tips for Making It Even Better
- Want extra lemon flavor? Add a little grated lemon zest on top before baking.
- No cream cheese on hand? You can swap it for mascarpone or even ricotta.
- Party trick: Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. People will think you’re a genius.
Final Thoughts
This lemon cream cheese dump cake is what I call a “life hack dessert.” It’s easy, quick, and ridiculously tasty with almost no effort. Perfect for potlucks, family get-togethers, or, let’s be real… those nights when you just need something sweet while binge-watching Netflix.
So, next time you’re at the store, toss those four ingredients in your cart. Trust me, once you try it, this recipe will stay in your back pocket forever.
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