“This easy-to-make Lemon Cream Cheese Dump Cake combines tangy lemon, creamy cheese, and a buttery crumb topping, all with just four simple ingredients. Perfect for a quick dessert or a refreshing summer treat, this cake is baked to golden perfection and can be served warm or at room temperature. With minimal prep and maximum flavor, it’s a delightful dessert that’s sure to impress without any fuss.
Why You’ll Love This Lemon Cream Cheese Dump Cake:
Quick and Simple: With only four ingredients and a few easy steps, this recipe is perfect for beginners or anyone who needs a quick dessert.
Bright and Refreshing: The lemon pie filling brings a burst of citrus flavor that’s balanced by the creamy, tangy cream cheese and buttery cake mix topping.
Versatile for Any Occasion: This cake is perfect for a spring brunch, potluck, or a simple weeknight treat.
Customizable Toppings: While delicious on its own, you can easily dress it up with powdered sugar, whipped cream, or fresh berries for a beautiful presentation.
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Key Ingredients:
Yellow Cake Mix: Yellow cake mix is a great base for this dessert, adding a soft, slightly sweet flavor that complements the lemon. You could substitute with white cake mix for a lighter flavor.
Lemon Pie Filling: This provides the tartness and sweetness that makes this dessert so refreshing. For an extra burst of citrus, you can mix in a little lemon zest.
Cream Cheese: Softened cream cheese blends smoothly with the lemon filling and adds a tangy, creamy texture. Be sure to soften it fully for easy mixing.
Unsalted Butter: Melted butter binds the cake mix and creates a golden, crumbly topping. For a slight variation, brown the butter first to add a nutty flavor.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
1. Preparation
Preheat the Oven: Set your oven to 350°F (175°C) to ensure even baking.
Grease the Baking Dish: Lightly grease a 9×13-inch baking dish using cooking spray, butter, or a thin layer of oil to prevent sticking.
2. Make the Crumb Mixture
Combine Cake Mix and Butter: In a large mixing bowl, combine the yellow cake mix with the melted butter.
Achieve Crumbly Consistency: Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs, similar to sand or breadcrumbs. This will form both the base and the topping of the cake.
3. Layer the Crumb Mixture
Form the Base Layer: Spread half of the crumb mixture evenly over the bottom of the prepared baking dish.
Press Down: Gently press it down to form a firm base.
4. Prepare the Lemon Cream Cheese Filling
Mix Cream Cheese and Lemon Pie Filling: In a separate bowl, whisk together softened cream cheese and lemon pie filling until smooth and free of lumps for a consistent filling.
5. Assemble the Cake
Spread the Filling: Pour the lemon cream cheese mixture over the crumb base, using a spatula to spread it evenly for uniform texture and flavor.
6. Add the Final Crumb Layer
Top with Remaining Crumbs: Sprinkle the rest of the crumb mixture evenly over the lemon cream cheese filling.
7. Bake the Cake
Bake Until Golden Brown: Place the dish in the preheated oven and bake for 40-45 minutes. The top should be golden and the center set. A toothpick inserted should come out with a few moist crumbs.
8. Cool and Serve
Allow to Cool: Let the cake cool slightly after baking to help it set.
Cut into Squares: Slice into squares for serving.
Optional Garnishes: Dust with powdered sugar, add whipped cream, fresh berries, or a light glaze for extra sweetness and presentation.
Serving Suggestions:
This Lemon Cream Cheese Dump Cake is delightful on its own, but here are some ideas to make it extra special:
Powdered Sugar Dusting: Sprinkle a light dusting of powdered sugar over the cake for an elegant finish and a touch of sweetness.
Whipped Cream: Add a dollop of whipped cream to each slice to balance the tartness with creamy lightness.
Fresh Berries: Serve with fresh raspberries, blueberries, or strawberries to add color and contrast.
Lemon Zest: Sprinkle fresh lemon zest over the top before serving for an extra burst of citrus flavor.
Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a decadent dessert combination.
Storage and Make-Ahead Tips:
This cake stores well, making it a great option for make-ahead desserts or leftovers.
Room Temperature: If you plan to serve the cake the same day, you can leave it covered at room temperature for up to 8 hours.
Refrigeration: For longer storage, cover the cake tightly and refrigerate for up to 4 days. This cake is delicious chilled, as the flavors meld even more in the fridge.
Freezing: Cut the cake into squares, wrap each piece individually, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating: For a warm slice, reheat in the microwave for 10-15 seconds to soften the crumb topping.
Recipe Variations:
Lemon Blueberry Cream Cheese Dump Cake: Add 1 cup of fresh or frozen blueberries to the lemon cream cheese mixture for a fruity twist.
Coconut-Lemon Dump Cake: Stir in ½ cup of shredded coconut to the crumb topping before baking for a tropical flair.
Strawberry Lemon Cream Cheese Cake: Replace half of the lemon pie filling with strawberry pie filling for a summery, berry-infused variation.
Lemon Glaze Topping: Drizzle a simple glaze made of powdered sugar and lemon juice over the cooled cake for a sweet citrus finish.
Orange Cream Cheese Cake: Substitute the lemon pie filling with orange pie filling and add a little orange zest for a bright, citrusy twist.
Conclusion:
This 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect dessert for lemon lovers who want something quick, easy, and undeniably delicious. With its bright citrus flavor, creamy texture, and golden crumb topping, it’s a dessert that’s as beautiful as it is tasty. Whether you’re serving it for a special gathering or a cozy night at home, this cake is sure to impress and satisfy.
Try this recipe the next time you’re craving a simple yet indulgent citrus dessert—it’s bound to be a new favorite!
4-Ingredient Lemon Cream Cheese Dump Cake
Ingredients
- 1 box yellow cake mix
- 21 oz lemon pie filling can
- 8 oz cream cheese softened
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl, combine the yellow cake mix and melted butter. Mix with a fork until the mixture resembles coarse crumbs.
- Spread half of the crumb mixture evenly over the bottom of the baking dish and press it down to form a base.
- In a separate bowl, whisk together softened cream cheese and lemon pie filling until smooth.
- Pour the lemon cream cheese filling over the crumb base and spread evenly.
- Sprinkle the remaining crumb mixture evenly over the filling layer.
- Bake in the preheated oven for 40-45 minutes, until golden on top and set in the center.
- Let the cake cool slightly before slicing. Optional: dust with powdered sugar or add whipped cream.