This 4-Ingredient Lemon Cream Cheese Dump Cake is an effortless dessert that bursts with bright lemon flavor and creamy texture. Using just a handful of pantry staples, this cake comes together in minutes for a refreshing, crowd-pleasing treat perfect for any occasion!

Necessary Kitchen Equipment

9×13-inch Baking Dish: The perfect size for this dessert.
Spatula: To spread ingredients evenly.
Knife: For slicing butter.

Ingredient Overview

Lemon Pie Filling: Brings a sweet-tart lemon flavor to the base of the cake.
Cream Cheese: Adds a smooth, creamy layer for richness.
Yellow Cake Mix: Provides the classic cake texture with a hint of sweetness.
Butter: Adds moisture and helps form a golden crust on top.

Step-by-Step Instructions

Preheat Oven
Preheat your oven to 350°F (175°C).
Layer Ingredients
Spread 2 cans of lemon pie filling evenly on the bottom of a 9×13-inch baking dish. Place small dollops of 8 ounces of softened cream cheese over the lemon filling.
Add Cake Mix
Sprinkle 1 box of yellow cake mix evenly over the cream cheese and pie filling layers.
Add Butter Slices
Slice ½ cup of butter into thin pats and place them evenly over the top of the cake mix layer. This will create a golden, crispy top as it bakes.
Bake
Bake in the preheated oven for 40-45 minutes, or until the top is golden and bubbly. Let cool slightly before serving.

Recipe Tips

Cream Cheese Tips: Soften cream cheese for easy spreading.
Golden Topping: Ensure butter is distributed evenly for a golden crust.
Make It Extra Lemony: Add some lemon zest to the pie filling for more brightness.

What to Serve With This Recipe

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Frequently Asked Questions

Q: Can I use other pie fillings?
A: Yes! This recipe works well with blueberry, cherry, or apple pie filling for a different flavor profile.

Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve warm or chilled with whipped cream, ice cream, or fresh lemon zest on top.

Ingredients

2 cans lemon pie filling
8 oz cream cheese, softened
1 box yellow cake mix
½ cup butter, sliced

Instructions

Preheat: Heat oven to 350°F (175°C).
Layer Ingredients: Spread lemon pie filling in a 9×13-inch pan. Dot with cream cheese.
Add Cake Mix and Butter: Sprinkle cake mix over the cream cheese and pie filling, then top with butter slices.
Bake: Bake for 40-45 minutes until golden and bubbly. Serve warm or chilled.

Summary

With just four ingredients, this Lemon Cream Cheese Dump Cake offers a delightful balance of sweet, tangy, and creamy layers—perfect for an easy, crowd-pleasing dessert.

Notes

Keep refrigerated if not serving immediately, and enjoy within a few days for the best texture and flavor.