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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/4-ingredient-lemon-cream-cheese-dump-cake-recipe/