There’s something downright magical about a dessert that requires almost no effort yet delivers a bakery-level experience. This Four-Ingredient Lemon Cream Cheese Dump Cake is just that—a silky, tangy-sweet masterpiece born from the Southern tradition of effortless baking and layered with a European-style creaminess reminiscent of a French tarte au citron.
Think of it as the love child of a classic lemon bar and a cloud-like cheesecake, with a crisp golden crust that forms right in the oven—no mixing bowls required. At its heart, this recipe embodies the best of both worlds: a time-honored American dump cake method paired with the velvety texture of Italian ricotta-based desserts.
The trick? Strategic layering and a bit of patience while the oven works its magic. Whether you serve it warm with a scoop of vanilla bean gelato or chilled for a refreshing summer treat, this cake is proof that the simplest recipes often have the most soul.
What’s So Great About This Dish?
- A No-Fuss Showstopper – With just four ingredients, you get a dessert that tastes like it came straight from a high-end bakery—without the hours of prep.
- Lemon Lovers’ Dream – The bright citrus flavor cuts through the richness of the cream cheese, creating a perfect balance of tart and sweet.
- One Pan, No Mess – No stand mixer, no fussy steps—just layer, bake, and enjoy. The oven does all the work.
- Surprisingly Versatile – Serve it warm with ice cream, cold as a cheesecake alternative, or even dusted with powdered sugar and fresh berries for a brunch-worthy treat.
- A Southern Classic with European Flair – It’s the best of both worlds: the rustic ease of a Southern dump cake meets the luxurious creaminess of a French or Italian dessert.
Four-Ingredient Lemon Cream Cheese Dump Cake Recipe
Equipment
- Square baking dish
- Butter knife or spatula
- Measuring spoon (for optional zest)
- Mixing spoon or fork
- Sharp knife for cubing cream cheese
- Oven mitts
Ingredients
- 4 oz cream cheese, cubed
- 1 can lemon pie filling
- ½ cup unsalted butter thinly sliced
- 1 package yellow cake mix
Instructions
- Set the oven to 350ºF and grease a square baking dish with butter or non-stick spray.
- Spread the lemon pie filling evenly across the bottom of the prepared dish, ensuring it reaches the corners.
- Sprinkle half of the cake mix over the pie filling, covering it as evenly as possible.
- Evenly distribute the cubed cream cheese on top of the cake mix layer.
- Sprinkle the remaining cake mix over the cream cheese, ensuring an even coating.
- Thinly slice butter into pats and arrange them in a single layer on top of the cake mix, covering as much of the surface as possible.
- Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool for 15-20 minutes before serving.
Notes
- For extra lemon flavor, add a teaspoon of lemon zest to the pie filling.
- Use a fork to slightly mix the top layer of cake mix with butter to prevent dry spots.
- Substitute yellow or vanilla cake mix for a slightly different flavor.
| Nutrition | Value |
| Calories | 310kcal |
| Carbohydrates | 45g |
| Fat | 13g |
| Protein | 3g |
| Cholesterol | 30g |
Tips To Ease Your Job!
- Soften the Cream Cheese – Let the cream cheese sit at room temperature for 10 minutes before cubing for easier cutting and even distribution.
- Melt the Butter Slightly – If slicing butter is tricky, chill it first or melt it halfway and drizzle it over the cake mix instead of slicing.
- Use Parchment Paper – Line your baking dish with parchment paper for easy cleanup and effortless removal.
- Mix the Top Layer Lightly – Gently stir the top layer of cake mix and butter with a fork to prevent dry spots.
- Customize the Flavor – Add a teaspoon of vanilla extract to the lemon pie filling for extra depth of flavor.
