Looking for an incredibly easy, quick dessert that delivers bright, tangy lemon flavors paired with rich, creamy sweetness? This 4-Ingredient Lemon Cream Cheese Dump Cake is the answer! With just a handful of pantry staples, this dessert comes together in no time, making it perfect for last-minute gatherings, weeknight treats, or when you need a foolproof sweet dish. The combination of lemon and cream cheese creates a luscious, tangy bite that will have everyone coming back for more.
Ingredients:
- 1 box lemon cake mix (15.25 oz)
- 8 oz cream cheese, softened
- 1 can lemon pie filling (21 oz)
- 1 stick butter (½ cup), melted
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
Step 2: Spread the Lemon Pie Filling
In the prepared baking dish, spread the lemon pie filling evenly across the bottom. This will serve as the sweet, tangy base of your dump cake.
Step 3: Add the Cream Cheese Layer
Take the softened cream cheese and drop spoonfuls of it over the lemon pie filling. You don’t have to spread it out perfectly; the cream cheese will melt into the filling as it bakes, creating creamy pockets throughout the cake.
Step 4: Sprinkle the Cake Mix
Next, open the box of lemon cake mix and sprinkle it evenly over the top of the pie filling and cream cheese layer. Be sure to cover the entire surface.
Step 5: Pour the Melted Butter
Pour the melted butter evenly over the cake mix. The butter will moisten the dry cake mix and help it form a golden, slightly crispy crust as it bakes.
Step 6: Bake
Place the dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown and bubbling. You’ll know it’s ready when the edges are crispy and the cream cheese layer has melted into the lemon filling.
Step 7: Cool and Serve
Let the cake cool for about 10-15 minutes before serving. You can serve it warm with a scoop of vanilla ice cream or chilled for a more refreshing dessert.
Cooking Notes:
- Room-Temperature Cream Cheese: Be sure to use softened, room-temperature cream cheese. This helps it melt more easily into the pie filling, creating that smooth, creamy texture throughout the cake.
- Butter Coverage: If the cake mix isn’t fully moistened by the butter, you can drizzle a bit more melted butter or lightly spray the dry spots with cooking spray.
- Lemon Variation: If you want a more intense lemon flavor, add 1 teaspoon of lemon zest into the cake mix before sprinkling it over the filling.
Variations:
1. Blueberry Lemon Dump Cake:
For a burst of fruity flavor, add a layer of blueberries or use blueberry pie filling alongside the lemon pie filling. The combination of lemon and blueberry is divine!
2. Gluten-Free Lemon Dump Cake:
Use a gluten-free lemon cake mix to make this dessert suitable for those with gluten sensitivities. The rest of the ingredients are naturally gluten-free.
3. Lemon Poppy Seed Dump Cake:
Stir 1 tablespoon of poppy seeds into the lemon cake mix before sprinkling it on top for a fun twist that adds a delightful crunch and flavor.
4. Lemon Raspberry Cream Cheese Dump Cake:
Swap out the lemon pie filling for half raspberry, half lemon pie filling for a delicious berry twist. The tangy lemon and sweet raspberry complement each other perfectly.
Keto Version and Low-Carb Adjustments:
While this dump cake is traditionally high in carbs, you can make a low-carb version with a few modifications:
Keto Version:
- Use a sugar-free lemon cake mix (available at specialty grocery stores or online).
- Replace the lemon pie filling with a sugar-free lemon curd or make your own low-carb lemon curd using monk fruit sweetener.
- Opt for unsweetened butter and full-fat cream cheese to keep the fat content up while cutting carbs.
These simple swaps will give you a keto-friendly version of this delicious dessert that fits within a low-carb diet.
Frequently Asked Questions (FAQs):
Q: What exactly is a dump cake?
A: A dump cake is a type of dessert where all the ingredients are “dumped” into the baking dish and baked without the need for mixing. It’s a quick and easy recipe that’s perfect for busy days or last-minute desserts.
Q: Can I use other pie fillings instead of lemon?
A: Absolutely! While lemon adds a bright, tangy flavor, you can swap it out for apple, cherry, or peach pie filling to suit your taste. The recipe works well with nearly any fruit filling.
Q: How should I store leftover dump cake?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or serve them chilled, depending on your preference.
Q: Can I freeze dump cake?
A: Yes, you can freeze it! Once cooled, wrap the dump cake tightly with plastic wrap and foil and store it in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Q: Can I add more lemon flavor?
A: Yes, if you’re a big lemon fan, consider adding lemon zest or a few drops of lemon extract to the cream cheese or cake mix for an extra citrusy punch.
This 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect dessert for when you need something quick, delicious, and crowd-pleasing. The combination of tangy lemon, creamy pockets of cream cheese, and a golden cake topping makes this an instant hit at any gathering. Whether you’re serving it warm with a scoop of ice cream or chilled for a refreshing treat, this dessert is sure to become a family favorite.
Plus, with just four ingredients and minimal prep, it’s hard to find a dessert that’s easier to make. Try this lemon dump cake at your next holiday event, family dinner, or potluck—you’ll be glad you did
