4-Ingredient Lemon Cream Cheese Dump Cake

The Ultimate Lazy Dessert with Big Citrus Flavor!

Bright, zesty, and impossibly easy—this Lemon Cream Cheese Dump Cake is what quick dessert dreams are made of! Made with only four pantry staples and no mixing bowl needed, this tangy-sweet dessert delivers all the indulgence of cheesecake with half the effort. It’s the perfect choice for spring gatherings, potlucks, or any night when you need a fast and fabulous dessert.

If you’re into creamy lemon treats, don’t miss this No-Bake Creamy Cheesecake on Tinsuf.com—it’s rich, refreshing, and doesn’t even require an oven!

 Ingredients (Serves 8–10)

• 1 box lemon cake mix (standard 15.25 oz box)

• 1 can (21 oz) lemon pie filling

  ADVERTISEMENT

• 8 oz cream cheese, softened

• ½ cup unsalted butter, melted

Optional garnish: Whipped cream, lemon zest, or fresh lemon slices for topping.

 Directions

 Prep the Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a bit of butter.

 Add the Filling

Spread the entire can of lemon pie filling evenly over the bottom of your baking dish. If desired, you can gently swirl in a few spoonfuls of lemon curd or add a layer of crushed graham crackers for added depth.

 Drop the Cream Cheese

Using a teaspoon or your fingers, drop small dollops of softened cream cheese over the lemon filling. Don’t worry about spreading it—these pockets will bake into creamy surprises!

 Sprinkle Cake Mix

Evenly pour the dry lemon cake mix straight from the box over the cream cheese and lemon base. Do not mix or press it down.

 Drizzle the Butter

Carefully pour the melted butter over the cake mix layer, ensuring most of the dry mix is moistened. Use a spoon to gently spread if needed.

 Bake

Place in the oven and bake for 35–40 minutes, or until the top is golden and bubbly. The edges should be slightly crisp while the center remains soft and gooey.

 Cool and Serve

Let the cake cool for at least 10 minutes before serving. Top with whipped cream or fresh lemon slices if desired. Enjoy warm, room temp, or even chilled!

 Time & Yield

• Prep Time: 5 minutes

• Bake Time: 35–40 minutes

• Total Time: 45 minutes

• Serves: 8 to 10 generous slices

 Tips & Variations

 TIPS:

• Room Temperature Cream Cheese: Make sure your cream cheese is soft to prevent chunks.

  ADVERTISEMENT

• Butter Coverage: Drizzle the butter as evenly as possible so the cake mix doesn’t remain dry.

• Don’t Stir: The magic of a dump cake is in the layering—no stirring allowed!

 VARIATIONS:

• Berry Lemon Twist: Add 1 cup fresh raspberries or blueberries between the lemon filling and cream cheese.

• Extra Creamy: Mix the cream cheese with 1/4 cup powdered sugar and a splash of vanilla before dropping it onto the filling.

• Crumble Topping: Mix 1/4 cup oats and brown sugar with the dry cake mix before baking for a crispier top.

 Tools You’ll Need

• 9×13″ baking dish

• Measuring cups

• Spoon or spatula

• Small saucepan or microwave-safe bowl for melting butter

  ADVERTISEMENT

• Oven mitts

 Discover More Lemon Desserts

Looking for more citrusy inspiration? Here are a few you’ll love on Tinsuf.com:

• Lemon Meringue Cheesecake

• Strawberry Banana Pudding Dessert

• No-Bake Creamy Cheesecake

• Baked Eggs with Cheese Recipe

• Ham and Cheese Pinwheels

 Final Thoughts

This 4-ingredient lemon dump cake proves that dessert doesn’t have to be complicated to be crowd-pleasing. With minimal effort, you get maximum flavor: sweet, creamy, zesty, and melt-in-your-mouth smooth. Serve it warm with a scoop of vanilla ice cream or chilled from the fridge—it’s a year-round favorite in every lemon lover’s kitchen.