Finding a dessert that’s both easy to make and satisfying can feel like mission impossible, especially when you’re juggling work deadlines or helping kids with homework. Let’s be honest – who has time to spend hours measuring, mixing, and cleaning up a dozen bowls just to get something sweet on the table?
That’s why this lemon cream cheese dump cake has become my saving grace. It’s wonderfully simple, requires minimal prep work, and combines the bright taste of lemon with creamy cream cheese – all while using just a few basic ingredients you can dump right into the pan.
Why You’ll Love This Lemon Dump Cake
- 4-ingredient recipe – With just cake mix, lemon filling, cream cheese, and butter, this dessert proves that amazing treats don’t need a long list of ingredients.
- No mixing bowls needed – True to its ‘dump cake’ name, you’ll just layer everything right in the baking dish – no whisking, beating, or extra dishes to wash.
- Foolproof preparation – Even if you’ve never baked before, you can make this cake successfully. There’s no way to mess up dumping ingredients into a pan!
- Rich, creamy texture – The cream cheese and butter melt into the cake mix creating a decadent, custard-like texture that’s impossible to resist.
What Kind of Cream Cheese Should I Use?
For dump cakes, regular full-fat block cream cheese is your best bet – avoid using cream cheese spread that comes in tubs, as it has a different moisture content that can affect how your cake turns out. Make sure your cream cheese is cold when you cut it into cubes, which makes it easier to get clean cuts and keeps the pieces distinct in your cake. If you’re watching your calories, you can use reduced-fat cream cheese (Neufchâtel), though the texture might be slightly different. Just remember to take your cream cheese straight from the fridge and cut it while it’s still cold – room temperature cream cheese can get messy and harder to work with when you’re trying to cube it.
Options for Substitutions
While dump cakes are super easy to make, you might need some swaps. Here are your options:
- Lemon pie filling: You can swap the lemon pie filling with any other fruit pie filling – try cherry, blueberry, or apple for a different twist. If using apple, add 1 teaspoon of cinnamon to match the flavors better.
- Yellow cake mix: White cake mix works perfectly here too. You could even try lemon cake mix for extra citrus flavor, or vanilla cake mix for a similar result.
- Cream cheese: This is pretty important for the recipe’s texture and taste, but in a pinch, you can use Neufchatel cheese (lower fat cream cheese). I wouldn’t recommend other substitutions as they might change the cake’s texture too much.
- Butter: You can use margarine instead of butter, though the flavor won’t be quite as rich. If using salted margarine, just know your cake might taste slightly saltier.
Watch Out for These Mistakes While Baking
The biggest mistake when making a dump cake is stirring the ingredients together – this defeats the whole purpose of this easy dessert and can result in a gummy, dense texture instead of the intended layers. Another common error is using melted butter, which can create uneven patches of dry cake mix; instead, cut cold butter into small pieces and distribute them evenly across the top of the cake mix. If you notice any dry spots during baking, don’t panic and mix them in – simply add a few more small pieces of cold butter to those areas and let them melt naturally. For the creamiest texture, make sure your cream cheese is very cold when you cube it, and spread the pieces evenly throughout the cake rather than clumping them together.
What to Serve With Lemon Dump Cake?
This sweet and tangy dessert pairs really well with a scoop of vanilla ice cream, which melts perfectly into all the warm, gooey layers. If you’re serving it for a special occasion, add some fresh berries on the side – raspberries and blueberries are especially good with the lemon flavor. A dollop of whipped cream is another great option, and I like to add a light dusting of powdered sugar on top for a pretty finish. For a morning or brunch treat, serve it with a hot cup of coffee or tea to balance out the sweetness.
Storage Instructions
Keep Fresh: Once your lemon cream cheese dump cake has cooled completely, cover it with plastic wrap or aluminum foil. You can keep it at room temperature for up to 2 days, but since it has cream cheese, I recommend storing it in the fridge where it’ll stay good for up to 5 days.
Freeze: This cake freezes really well! Cut it into portions, wrap each piece in plastic wrap, and place them in a freezer bag. It’ll keep for up to 3 months in the freezer. This is super handy when you want to have individual dessert portions ready to go.
Serve Later: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge. If you’d like it warm, heat individual portions in the microwave for about 20-30 seconds. The cream cheese might make it a bit more dense after freezing, but it’ll still taste great!
| Preparation Time | 10-15 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 20-25 g
- Fat: 140-160 g
- Carbohydrates: 400-450 g
Ingredients
- Two 21-ounce cans of lemon pie filling
- One box of yellow cake mix
- 8 ounces cream cheese, chopped into cubes
- 12 tablespoons butter, divided into 24 pieces
Step 1: Prepare the Baking Dish and Preheat the Oven
Start by preheating your oven to 350°F (175°C).
Next, take a 9 x 13-inch baking dish and coat it with nonstick baking spray to ensure that your dessert won’t stick to the pan during baking.
Step 2: Layer the Lemon and Cream Cheese
Pour 2 cans of lemon pie filling into the prepared baking dish, spreading it out evenly.
Cut an 8-ounce block of cream cheese into small cubes and place them in a single layer over the lemon pie filling.
This will add a creamy and tangy contrast to the sweet filling.
Step 3: Add the Cake Mix and Butter
Evenly spread a box of dry cake mix over the top of the lemon pie filling and cream cheese layer.
Press it down gently but firmly to ensure it’s evenly distributed.
Next, arrange 24 slices of butter evenly over the cake mix.
This will help form a delicious crust as it bakes.
Step 4: Bake and Serve
Bake the dish in your preheated oven for 50-60 minutes, or until the top is a deep golden brown and bubbly.
Carefully remove the baking dish from the oven and let it set for a few minutes before serving.
This delicious lemon dessert is best enjoyed warm.