If you’re craving a simple, citrusy, creamy dessert, this Lemon Cream Cheese Dump Cake might just become your new go-to. It’s one of those no-fail recipes you’ll turn to when you want something impressive without the fuss. The golden cake top, velvety lemon layer, and fluffy whipped topping come together in perfect harmony.

You only need four ingredients to make this Lemon Cream Cheese Dump Cake.This cake has gone viral in my neighborhood – and for good reason! One neighbor shared her method, and ever since I tried it, I’ve never messed up a lemon dessert again. With only four ingredients, it’s practically effortless yet tastes like something you’d find in a local bakery.

For another light citrus treat, try this refreshing Lemon Cream Cake Recipe on brandirecipes.com — it’s equally dreamy.

Table of Contents

Ingredients for Lemon Cream Cheese Dump Cake

You’ll only need 4 easy ingredients to make this magic happen:

1 box lemon cake mix
1 (8 oz) package cream cheese, softened
1 can lemon pie filling
1 stick butter, melted (½ cup)

Optional toppings:

Whipped cream
Powdered sugar
Lemon zest

Pro tip: Don’t overthink this recipe — that’s the beauty of a “dump cake.” No need to stir or layer meticulously. Just dump, bake, and enjoy.

How to Make Lemon Cream Cheese Dump Cake

Follow these simple steps, and in under an hour, you’ll have a warm, bakery-style lemon dessert that melts in your mouth.

1. Preheat and Prepare

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

2. Layer the Filling

Spread the lemon pie filling evenly at the bottom of the dish.
Cut the cream cheese into small cubes or soften it and dollop over the filling.

3. Add the Cake Mix

Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix.

4. Pour the Butter

Pour melted butter over the cake mix as evenly as possible. Don’t stir!

5. Bake to Perfection

Bake for 45–50 minutes until the top is golden and bubbly.
Let cool for at least 10 minutes before serving.

Helpful Tips & Variations

This dump cake is ultra-customizable. Try these twists:

Add crunch: Sprinkle crushed graham crackers or shortbread cookies on top before baking.
Extra citrus kick: Mix lemon zest into the pie filling.
Low sugar version: Use sugar-free cake mix and light cream cheese.

Looking for more creative mashups? Check out Strawberry Oreo Cheesecake Frappuccino for another wildly original dessert hybrid!

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: This dump cake freezes surprisingly well. Just wrap slices individually in plastic wrap and freeze up to 2 months.

To reheat, warm in the oven at 300°F or microwave individual slices for 20–30 seconds.

Time & Yield

Prep Time: 5 minutes
Bake Time: 45–50 minutes
Total Time: 55 minutes
Serves: 8 to 10 slices

This makes it a perfect dessert for last-minute gatherings, weekend dinners, or even a citrusy breakfast treat.

Tools You’ll Need

To get this recipe just right, make sure you have:

9×13 inch glass baking dish
Rubber spatula or spoon
Measuring cup (for butter)
Butter knife (for dolloping cream cheese)
Oven mitts (this cake comes out hot and bubbling!)

Why This Cake Works

The reason Lemon Cream Cheese Dump Cake works so well is because of the balance between the tart pie filling and rich cream cheese. The boxed cake mix acts like a crumble topping, turning crisp and golden while locking in the moisture beneath.

You only need four ingredients to make this Lemon Cream Cheese Dump Cake. According to AllRecipes, dump cakes have been a staple of American kitchens since the 1960s because they’re easy, comforting, and adaptable. This version with lemon and cream cheese adds a refreshing twist to the nostalgic classic.

Final Thoughts

This Lemon Cream Cheese Dump Cake is proof that you don’t need complex techniques or fancy tools to bake something amazing. With only four ingredients, it delivers the bright tang of lemon, the richness of cream cheese, and the convenience every busy cook needs.

You only need four ingredients to make this Lemon Cream Cheese Dump Cake. Whether you’re serving it to guests or just looking to treat yourself after dinner, this is one of those reliable, crowd-pleasing recipes you’ll want to save.

Lemon Cream Cheese Dump Cake

This simple and creamy lemon dessert is made with just four ingredients. It’s the perfect last-minute treat — no mixers, no fuss, just a spoon and a baking dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 1 9

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

Ingredients:
1 box lemon cake mix
1 can lemon pie filling
1 package 8 oz cream cheese, softened
1/2 cup melted butter
Optional Whipped cream
Optional Lemon zest

Equipment

Equipment:
9x13-inch baking dish
- Oven
Mixing spoon
Measuring cup
Butter knife

Method

Instructions:
Preheat oven to 350°F (175°C).
Lightly grease your 9x13 baking dish.
Spread the lemon pie filling evenly on the bottom.
Add spoonfuls of cream cheese over the filling.
Sprinkle the dry cake mix evenly on top.
Pour melted butter evenly over the entire surface.
Bake for 45–50 minutes until golden and bubbly.
Let cool slightly before serving.

Notes

Notes:
Best served slightly warm or chilled with a dollop of whipped cream. Store leftovers covered in the refrigerator for up to 4 days.