Introduction

There’s something comforting about desserts that deliver homemade flavor without hours of prep. This Lemon Cream Cheese Dump Cake is exactly that—a refreshing, creamy, and sweet treat that feels like it came straight from a bakery, yet it only takes minutes to assemble.

The magic of this recipe lies in its simplicity. With just four ingredients, no mixing bowls, and no complicated steps, you’ll have a dessert that’s golden, buttery, and irresistible. The tangy lemon filling adds a burst of sunshine, the cream cheese brings richness, and the cake mix bakes into a tender, crumbly topping.

Whether you’re hosting a family gathering, preparing a quick holiday dessert, or simply craving something cozy after dinner, this cake is a go-to. It’s budget-friendly, stress-free, and family-approved, making it one of the best easy dessert recipes you’ll want to 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). Lightly grease a square baking dish.
2. Spread lemon pie filling evenly across the bottom of the dish.
3. Sprinkle half the cake mix over the filling.
4. Distribute cubed cream cheese evenly on top.
5. Sprinkle remaining cake mix to cover.
6. Arrange butter slices over the surface in a single layer.
7. Bake for 35–40 minutes, until golden and bubbly.
8. Let cool for 15–20 minutes before serving.

 

 

Why You’ll Love This Recipe

• Effortless Prep – Just four ingredients and one pan.
• Crowd-Pleaser – A sweet, tangy, creamy combo loved by all ages.
• Budget-Friendly Baking – Dessert that doesn’t break the bank.
• Versatile Treat – Perfect for holidays, potlucks, or weeknight desserts.

 

 

Tips for Success

• Use cold butter for the best crumble topping.
• Add lemon zest before baking for extra brightness.
• Let the cake cool slightly so it holds its shape when serving.

 

Variations

• Berry Twist – Swap lemon pie filling for blueberry or cherry.
• Nutty Crunch – Add chopped pecans or almonds before baking.
• Gluten-Free – Use a gluten-free yellow cake mix for dietary needs.

 

FAQs

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

2. Can I use whipped cream cheese?
Yes, but cubed block cream cheese gives a richer texture.

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 for 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, white cake mix gives a lighter flavor.

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

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

9. Can I use margarine instead of butter?
Butter is best, but margarine works if needed.

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 a few perks: lemons provide vitamin C and antioxidants, while cream cheese offers calcium. Enjoy as part of a balanced lifestyle.

 

 

How to Serve

• Warm with a scoop of ice cream for a comforting dessert.
• Chilled for a creamy, refreshing treat.
• At room temperature for easy snacking.

 

 

Make Ahead & Storage

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

 

 

Conclusion

This Lemon Cream Cheese Dump Cake proves that delicious desserts don’t need to be complicated. With just four pantry staples, you can create a sweet and tangy treat that’s as perfect for potlucks as it is for casual weeknights. Bright, creamy, and utterly irresistible, this is a recipe you’ll turn to again and again.