4-Ingredient Lemon Cream Cheese Dump Cake Recipe

Introduction

This 4-Ingredient Lemon Cream Cheese Dump Cake is a delightfully simple dessert bursting with bright lemon flavor and creamy texture. Perfect for busy days, it combines easy ingredients into a crowd-pleasing treat with minimal effort.

Ingredients

• 1 box yellow cake mix
• 21 oz lemon pie filling (can)
• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (melted)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. Step 2: In a large bowl, combine the yellow cake mix with the melted butter. Mix together using a fork until the mixture forms coarse crumbs.
3. Step 3: Spread half of this crumb mixture evenly over the bottom of the prepared baking dish, pressing it down gently to create a firm base.
4. Step 4: In a separate bowl, whisk the softened cream cheese and lemon pie filling together until smooth and well blended.
5. Step 5: Pour the lemon cream cheese mixture evenly over the crumb base in the baking dish.
6. Step 6: Sprinkle the remaining crumb mixture evenly on top of the lemon filling layer.
7. Step 7: Bake in the preheated oven for 40 to 45 minutes, or until the top is golden and the center is set.
8. Step 8: Allow the cake to cool slightly before slicing. Optionally, dust with powdered sugar or serve with whipped cream for extra indulgence.

Tips & Variations

• For a more tangy flavor, add a teaspoon of lemon zest to the cream cheese and pie filling mixture.
• Swap the lemon pie filling with cherry pie filling for a different fruity twist.
• Use a hand mixer to ensure the cream cheese and pie filling blend together completely smooth.
• To make individual servings, bake the crumb mixture and filling in muffin tins for about 20-25 minutes.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Reheat individual pieces gently in the microwave for 15-20 seconds to regain a soft texture, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can substitute the yellow cake mix with white or butter cake mix for a slightly different flavor, but avoid chocolate or spice cake as they may alter the taste significantly.

Do I need to soften the cream cheese first?

Yes, softening the cream cheese makes it easier to mix smoothly with the lemon pie filling, ensuring a creamy filling without lumps.

4-Ingredient Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.8 from 106 reviews

This 4-Ingredient Lemon Cream Cheese Dump Cake is a simple and delicious dessert featuring a buttery crumb base layered with a smooth lemon cream cheese filling. Perfectly tangy and sweet, this no-fuss cake is baked until golden and set, offering a delightful treat for any occasion.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumb Mixture

• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted

Lemon Cream Cheese Filling

• 8 oz cream cheese, softened
• 21 oz lemon pie filling (1 can)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. Make the Crumb Mixture: In a large bowl, combine the yellow cake mix with the melted unsalted butter. Use a fork to mix until the mixture resembles coarse crumbs, which will form the base and topping.
3. Layer the Crumb Mixture: Spread half of the crumb mixture evenly on the bottom of the prepared baking dish, pressing down gently to form a firm base for the filling.
4. Prepare the Lemon Cream Cheese Filling: In a separate bowl, whisk together the softened cream cheese and lemon pie filling until the mixture is smooth and well combined, creating a creamy, tangy layer.
5. Assemble the Cake: Pour the lemon cream cheese mixture evenly over the crumb base, spreading it gently to cover all areas.
6. Add the Final Crumb Layer: Sprinkle the remaining crumb mixture evenly over the lemon filling, covering the top layer completely.
7. Bake the Cake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the filling is set in the center.
8. Cool and Serve: Allow the cake to cool slightly before slicing. For an extra touch, dust with powdered sugar or serve with whipped cream, if desired.

Notes

• Ensure the cream cheese is softened to room temperature for easy mixing.
• You can substitute lemon pie filling with homemade lemon curd for a fresher taste.
• Press the bottom crumb layer firmly to avoid crumbling after baking.
• Allow the cake to cool sufficiently to let the filling set properly before slicing.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: lemon dump cake, cream cheese cake, easy lemon dessert, 4-ingredient cake, lemon cream cheese dump cake