Let’s face it, we all crave those no-fuss, dump-and-go recipes that don’t skimp on flavor. This lemon cream cheese dump cake is your ticket to dessert heaven with minimal effort. Perfect for those last-minute gatherings or when your sweet tooth calls!
Why This Recipe Works
- Only 4 ingredients mean less prep and cleanup.
- The tangy lemon and creamy cheese create a perfect balance.
- It’s versatile—serve warm, cold, or with a scoop of ice cream.
- The cake magically forms its own layers as it bakes.
- It’s a crowd-pleaser that looks like you spent hours baking.
Ingredients
- 1 box (15.25 oz) lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, melted
Equipment Needed
- 9×13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grab your 9×13 inch baking dish and give it a quick spray with non-stick cooking spray. This little step ensures your cake slides out perfectly, no sticking drama here!
Layer the Pie Filling
Pour the entire can of lemon pie filling into the bottom of your prepared baking dish. Use a spatula to spread it evenly. This layer is going to give your cake that irresistible lemony zing and moist texture we’re after.
Add the Cake Mix
Sprinkle the dry lemon cake mix evenly over the pie filling. No need to mix—this is a dump cake, after all! The cake mix will magically combine with the other ingredients as it bakes, creating a fluffy top layer that’s to die for.
Dot with Cream Cheese
Take your cubed cream cheese and scatter the pieces evenly over the cake mix. These little pockets of cream cheese will melt into the cake, creating creamy, tangy surprises in every bite. It’s like a treasure hunt, but tastier!
Drizzle with Butter and Bake
Pour the melted butter evenly over the top. This is what gives the cake its golden, crispy edges. Pop it in the oven and bake for 40-45 minutes, or until the top is golden brown and the edges are bubbling. Let it cool for a bit before diving in—if you can wait!
Tips and Tricks
For an extra lemony kick, add a teaspoon of lemon zest to the pie filling before layering. If you’re a fan of texture, sprinkle some crushed graham crackers or sliced almonds on top before baking. And for those who love a gooey center, slightly underbake the cake by 5 minutes. Remember, the cake will continue to cook a bit as it cools, so don’t overdo it!
Recipe Variations
- Swap the lemon pie filling for cherry or blueberry for a different fruit twist.
- Use a chocolate cake mix and chocolate pie filling for a decadent chocolate version.
- Add a layer of shredded coconut between the pie filling and cake mix for a tropical vibe.
- Top with a cream cheese glaze after baking for extra richness.
- Mix in some fresh berries with the pie filling for bursts of freshness.
Frequently Asked Questions
Can I use homemade pie filling?
Absolutely! If you have a favorite homemade lemon pie filling recipe, feel free to use it. Just make sure it’s similar in consistency to the canned version so the cake bakes properly.
Can I make this cake ahead of time?
Yes, you can assemble the cake a day ahead and refrigerate it before baking. Just add a few extra minutes to the baking time since it’ll be going into the oven cold.
How do I store leftovers?
Cover the baking dish with foil or transfer slices to an airtight container. It’ll keep at room temperature for a day or in the fridge for up to 3 days. Reheat in the microwave for a few seconds if you like it warm.
Summary
This 4-ingredient lemon cream cheese dump cake is the epitome of easy baking with maximum flavor payoff. Perfect for any occasion, it’s a foolproof recipe that’ll have everyone asking for seconds. Simple, delicious, and endlessly adaptable—what’s not to love?