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4-Ingredient Lemon Cream Cheese Dump Cake

Yasser
A luscious, tangy-sweet treat that requires no mixing, no fuss, and delivers maximum flavor. Perfect for busy weeknights, last-minute gatherings, or anytime you crave a citrusy dessert with a creamy twist.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 380 kcal

Ingredients
  

Cake

  • 1 box lemon cake mix (approximately 15.25 ounces; use dry)
  • 2 cans lemon pie filling (approximately 21 ounces each)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, melted

Equipment

  • 9×13-inch baking dish
  • Spatula
  • Knife
  • Measuring cup

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter.
  • Spread both cans of lemon pie filling evenly across the bottom of the prepared baking dish.
  • Cut the softened cream cheese into small cubes and scatter the pieces evenly over the lemon pie filling.
  • Sprinkle the dry lemon cake mix evenly over the entire surface. Do not prepare the cake mix according to the package directions.
  • Drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible. Do not stir the layers together.
  • Bake at 350°F (175°C) for approximately 40–50 minutes, until the topping is golden brown and the lemon filling is hot and bubbling around the edges.
  • Let the dump cake cool for 15–20 minutes before serving. Serve warm with vanilla ice cream or whipped cream, or chill it for a firmer cheesecake-like texture.

Notes

For extra crispiness, broil the cake for 1–2 minutes at the end of baking—just keep a close eye to prevent burning.