Lemon Cream Cheese Dump Cake: A Sinful 4-Ingredient Joy

Okay, so you know I’m all about easy, right? And nothing screams “easy dessert” like a dump cake! Seriously, they’re practically foolproof. But this Lemon Cream Cheese Dump Cake? Oh, it’s next-level! That tangy lemon with the creamy cream cheese? It’s a match made in heaven. I actually made this for a neighborhood potluck last summer. I’m no baker, but everyone *raved* about it! Even Mr. “I only eat chocolate” from across the street had seconds. So whether you’re a seasoned baker or just someone who wants a quick and yummy Lemon Cream Cheese Dump Cake, this recipe’s totally for you. Trust me, it’s a winner!

Why You’ll Love This Lemon Cream Cheese Dump Cake

Seriously, there’s a *ton* to love about this recipe! It’s so simple. We’re talking minimal effort for maximum reward. And that lemon cream cheese flavor? Forget about it! It’s just… *chef’s kiss.* Perfect for when you want something sweet but don’t wanna spend all day in the kitchen.

Quick and Easy Lemon Cream Cheese Dump Cake Recipe

Okay, time is precious, right? This recipe understands that! Throw it together in minutes. It’s seriously perfect for those crazy weeknights when you’re craving something sweet, or when friends drop by unexpectedly!

Delicious Lemon and Cream Cheese Flavor Combination

That tangy lemon with the rich, creamy cream cheese? Wow. It’s like a party in your mouth! The combo is seriously addictive. I promise you, everyone will be begging for the recipe!

Minimal Ingredients for Maximum Flavor in this Lemon Cream Cheese Dump Cake

You only need *four* ingredients! Can you believe it? With just a handful of things, you get this crazy-delicious dessert. It’s proof you don’t need a million ingredients to make something amazing.

Ingredients for Your Lemon Cream Cheese Dump Cake

Alright, gather ’round! You’ll need just a few simple things for this magical Lemon Cream Cheese Dump Cake. I’m talking one box of lemon cake mix (the regular size, y’know?), one 8-ounce package of cream cheese (make sure it’s softened, or it’ll be lumpy!), a half cup of melted butter (salted or unsalted, whatever you prefer!), and one 21-ounce can of lemon pie filling. That’s it! Told ya it was easy!

How to Make Lemon Cream Cheese Dump Cake: Step-by-Step Instructions

Okay, ready to get this Lemon Cream Cheese Dump Cake party started? It’s super easy, I promise! Just follow these steps and you’ll have a delicious dessert in no time. Seriously, even *I* can’t mess this one up!

First things first: Let’s preheat that oven to 350 degrees F (that’s 175 degrees C for those of you across the pond). This is important! You want the oven nice and hot before the cake goes in. While the oven’s heating up, grab a 9×13 inch baking dish. Any ol’ baking dish will do!

Next, dump that lemon pie filling into the bottom of the dish. Spread it out nice and even. Then, dollop that softened cream cheese all over the pie filling. Now, this is important – make sure your cream cheese is *actually* softened. If it’s cold, it’ll be a pain to spread. Trust me, I’ve been there! Just kinda plop it on as best you can; it doesn’t need to be perfect. The heat will melt and spread as it bakes.

Okay, now for the fun part! Sprinkle that dry lemon cake mix evenly over the cream cheese. Try to get it all covered! Then, drizzle that melted butter all over the top of the cake mix. Make sure you get every nook and cranny! I like to use a spoon to kinda help spread the butter around. Don’t worry if it looks a little messy – it’ll all come together in the oven!

Now, pop that bad boy into the preheated oven! Bake for 30-35 minutes, or until it’s golden brown and bubbly. Keep an eye on it, because every oven’s different. If it starts to get *too* brown, just loosely tent some foil over the top. When it’s done (and your kitchen smells AMAZING), take it out and let it cool slightly before serving. And that’s it! You’ve just made a Lemon Cream Cheese Dump Cake! High five!

Tips for the Perfect Lemon Cream Cheese Dump Cake

Okay, so you wanna make this Lemon Cream Cheese Dump Cake *extra* amazing, right? Here’s a few tricks I’ve learned along the way. First off, don’t overbake it! You want it golden brown, not burnt. Start checking it around 30 minutes with a toothpick. Also, make sure that cream cheese is SOFT! I can’t stress that enough. If it’s cold, it’ll be lumpy and won’t spread right. I usually leave mine out on the counter for a couple hours. Finally, feel free to play around with the baking time. If you like a gooey-er cake, pull it out a bit sooner. If you want it more well-done, leave it in a little longer. This Lemon Cream Cheese Dump Cake is pretty forgiving so don’t be worried if you add an extra minute or two! You got this!

Variations on Your Lemon Cream Cheese Dump Cake

Okay, so you’ve made the basic Lemon Cream Cheese Dump Cake (and loved it, I hope!), but what if you wanna mix things up a bit? Well, guess what? You totally can! How about swapping the lemon pie filling for some blueberry or cherry? Mmm! Or try a different cake mix! A vanilla cake mix would be amazing with the lemon, and you can toss in some raspberries, too! You can also swap toppings – some chopped pecans add a nice crunch, or a sprinkle of coconut would be delish! Don’t be afraid to experiment and make it your own! Trust me, it’s hard to mess this Lemon Cream Cheese Dump Cake up!

Make-Ahead and Storage Tips for Lemon Cream Cheese Dump Cake

Okay, so you wanna be all prepared and make this Lemon Cream Cheese Dump Cake ahead of time? Smart move! You can actually assemble the whole thing (pie filling, cream cheese, cake mix, and butter) and then just pop it in the fridge, covered, for up to 24 hours. Then, bake it as directed when you’re ready. For leftovers (if there *are* any!), just cover it tightly and store it in the fridge for up to 3 days. Wanna freeze it? You totally can! Just cut it into squares and wrap ’em individually in plastic wrap, then toss ’em in a freezer bag. It’ll keep for a month or two. Just thaw it in the fridge before enjoying!

Frequently Asked Questions About Lemon Cream Cheese Dump Cake

Got questions about this Lemon Cream Cheese Dump Cake? Don’t worry, I’ve got answers! It’s so simple, but sometimes a few things can trip you up. Let’s get ’em cleared up!

Can I use a different kind of pie filling?

Absolutely! While lemon pie filling gives that classic Lemon Cream Cheese Dump Cake flavor, you can totally swap it out for something else. Blueberry, cherry, even apple would be delicious! It just changes the whole vibe, ya know?

Does the cream cheese *have* to be softened?

Okay, yes. Yes, it does. Trust me on this! If you use cold cream cheese, it’ll be clumpy and won’t spread right. You want that smooth, creamy layer, so make sure it’s nice and soft before you start.

Can I use a sugar-free cake mix?

You know, I haven’t tried it myself, but I *think* it would work! Just keep an eye on it while it’s baking, as sugar-free stuff sometimes cooks a little differently, but it will still make a delicious Lemon Cream Cheese Dump Cake.

How do I keep the cake from sticking to the pan?

Good question! I usually just grease my pan really well with butter. You can also use a baking spray that has flour in it. Or line the bottom with parchment paper; that’s always a winner! Anything to avoid that cake sticking, right?

Estimated Nutritional Information for Lemon Cream Cheese Dump Cake

Okay, so here’s the deal; just a heads-up that this nutritional info is an *estimate*, but each slice contains roughly 350 calories, 18g of fat, 3g of protein, and 45g of carbs. Just so you know!

Enjoy Your Delicious Lemon Cream Cheese Dump Cake

Well, there you have it! My super-easy, super-delicious Lemon Cream Cheese Dump Cake recipe! I seriously hope you love it as much as we do. If you try it out, be sure to leave a comment below and let me know what you think! And hey, if you’re feeling social, snap a pic and share it on your socials! Oh, and while you’re here, check out my recipe for healthy lemon cheesecake tart, you’re gonna love it!

Print