Introduction

There’s something magical about a dessert that feels homemade and comforting without hours in the kitchen. This Lemon Cream Cheese Dump Cake is exactly that—a sweet, tangy, creamy treat that comes together in minutes. With only four pantry staples, you’ll have a dessert that tastes bakery-worthy but requires almost no effort.

The beauty of this recipe is in its simplicity and flavor. No mixing bowls, no complicated steps, and no fuss—just layer, bake, and enjoy. The lemon filling brings a burst of citrusy freshness, the cream cheese adds a luscious richness, and the cake mix creates that irresistible buttery crumble on top.

Whether you’re making dessert for a family dinner, a holiday table, or just a cozy night in, this recipe is a guaranteed win. It’s budget-friendly, stress-free, and family-approved, making it one of those easy dessert recipes you’ll keep on repeat.

 

 

Ingredients

• 1 (16 oz) can lemon pie filling
• 1 (15 oz) package yellow cake mix
• 4 oz cream cheese, cubed
• ½ cup (1 stick) unsalted butter, thinly sliced

 

 

Instructions

1. Preheat oven to 350°F (175°C). Grease a square baking dish.
2. Spread lemon pie filling evenly across the bottom.
3. Sprinkle half of the cake mix over the filling.
4. Scatter cubed cream cheese evenly.
5. Top with the remaining cake mix.
6. Arrange butter slices evenly across the surface.
7. Bake 35–40 minutes, until golden and set.
8. Cool 15–20 minutes before serving.

 

 

Why You’ll Love This Recipe

• Effortless Prep – Just four ingredients, one pan, no mixing bowls.
• Family-Friendly Comfort Food – A dessert loved by kids and adults alike.
• Versatile – Perfect for potlucks, weeknight desserts, or holiday gatherings.
• Budget-Conscious – A bakery-style treat made from affordable staples.

 

 

Tips for Success

• Use cold butter for the best crumble topping.
• Add lemon zest before baking for extra brightness.
• Allow the cake to cool slightly so slices hold together.

 

Variations

• Berry Twist – Swap lemon pie filling for blueberry, cherry, or strawberry.
• Nutty Crunch – Add chopped pecans or almonds on top before baking.
• Gluten-Free – Substitute with a gluten-free cake mix.

 

 

FAQs

1. Can I make this ahead of time?
Yes, bake the night before and reheat when ready to serve.

2. Can I use whipped cream cheese?
Yes, but cubed block cream cheese holds up better during baking.

3. How do I store leftovers?
Cover and refrigerate for up to 4 days.

4. Can I freeze this cake?
Absolutely—wrap tightly and freeze up to 2 months.

5. Do I need to stir the layers?
No, just layer and bake.

6. Can I use white cake mix instead of yellow?
Yes, it works perfectly for a lighter flavor.

7. Can I double the recipe?
Yes, use a 9×13 pan and bake slightly longer.

8. Is it more like cake or cobbler?
It’s a mix of both—creamy, tangy, and slightly crumbly.

9. Can I use margarine instead of butter?
Butter is best, but margarine will work in a pinch.

10. What’s the best way to serve it?
Warm with vanilla ice cream or chilled with whipped cream.

 

 

Health Benefits

While indulgent, this dessert has small perks—lemons bring vitamin C and antioxidants, while cream cheese provides calcium. Enjoy in moderation as part of a balanced diet.

 

How to Serve

• Warm with ice cream for a classic comfort dessert.
• Chilled for a creamy, refreshing bite.
• Room temperature as an easy snack or potluck treat.

 

Make Ahead & Storage

• Make Ahead – Assemble and refrigerate before baking, then bake fresh when needed.
• Storage – Keep covered in the fridge up to 4 days.
• Freezing – Wrap tightly and freeze for up to 2 months.

 

 

Conclusion

This Lemon Cream Cheese Dump Cake proves that dessert doesn’t have to be complicated to taste amazing. With just four simple ingredients, you can create a dessert that’s bright, creamy, and completely irresistible. Whether it’s for family dinners, potlucks, or holiday gatherings, this recipe is one you’ll turn to again and again.