Oh yes—4-Ingredient Lemon Cream Cheese Dump Cake 😍🍋🧁 Perfect for when you want something zesty, creamy, and effortless. “Dump cake” means literally dumping ingredients into a pan—no fancy mixing required. Here’s how to nail it:
Ingredients
- 1 box yellow cake mix (or white)
- 1 (8 oz) cream cheese, softened
- 1 can lemon pie filling (or lemon curd)
- 1/2 cup butter (1 stick), sliced
Optional: powdered sugar for dusting after baking
Method
- Preheat oven
- 350°F (175°C)
- Grease a 9×13-inch baking dish
- Layer ingredients
- Spread softened cream cheese in small chunks or dollops over the bottom of the dish.
- Pour lemon pie filling evenly over the cream cheese.
- Sprinkle cake mix evenly on top—don’t mix!
- Lay butter slices evenly over the dry cake mix.
- Bake
- 40–45 minutes, or until top is golden and cake is bubbly around the edges.
- Cool & serve
- Let cool 10–15 min to set slightly.
- Optional: dust with powdered sugar before serving.
Tips for Best Results
- Cream cheese: soften to room temperature so it blends into the filling as it bakes.
- Cake mix: don’t stir—keeping it layered creates that gooey lemon-cream cheese center with a tender cake top.
- Extra lemony: add 1 tsp lemon zest to the top for brightness.
- Serving: best warm with whipped cream or vanilla ice cream.
If you want, I can give a “decadent upgrade version” that makes it ultra-creamy, extra lemony, and gooier in the center without adding more ingredients.
Do you want me to do that?
