4-Ingredient Lemon Cream Cheese Dump Cake – The Easiest Dessert You’ll Ever Love

Who knew something so simple could taste so good? This Lemon Cream Cheese Dump Cake is proof that you don’t need a long ingredient list to make a dessert that steals the show. Just four ingredients—lemon pie filling, cream cheese, cake mix, and butter—come together into a golden, bubbly, tangy-sweet masterpiece.

The first time I made it was on a whim for a neighbor’s potluck. I was short on time and almost didn’t bring it, but I’m so glad I did—it disappeared in minutes! People were asking for the recipe before they’d even finished their slice.

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Why You’ll Love This Cake

• Only 4 ingredients: No complicated shopping list.

• Ridiculously easy: Dump, bake, and enjoy—no mixing bowl needed.

• Versatile: Great for potlucks, Sunday dinners, or last-minute guests.

• Sweet-tart perfection: Lemon keeps it fresh while cream cheese adds richness.

What Does It Taste Like?

It’s the flavor equivalent of sunshine in a baking dish—bright lemon filling layered with creamy tang from the cream cheese, all topped with a buttery, crumbly cake topping. Every bite has a mix of soft, gooey center and crisp golden edges.

Benefits of This Recipe

• Minimal prep and cleanup.

• Kid-friendly (and fun for them to help assemble).

• Can be served warm or at room temperature.

Ingredients

• 1 box (15.25 oz) lemon cake mix

• 1 can (21 oz) lemon pie filling

• 8 oz cream cheese, softened

• ½ cup (1 stick) unsalted butter, melted

Tools You’ll Need

• 9×13-inch baking dish

• Spatula or spoon

• Small saucepan or microwave-safe bowl (for melting butter)

Possible Additions & Substitutions

• Berry boost: Scatter fresh blueberries over the lemon pie filling.

• Extra lemon: Add lemon zest to the cream cheese for more zing.

• Vanilla twist: Use vanilla cake mix instead of lemon for a milder flavor.

• Dairy-free: Swap in vegan cream cheese and plant-based butter.

Step-by-Step Instructions

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