Lemon Dump Cake is the ultimate easy dessert—tangy, buttery, creamy, and ready with just four ingredients. This simple lemon dump cake is rich, bright, and irresistibly crowd-pleasing.
From family potlucks to weeknight cravings, this fuss-free lemon dump cake recipe delivers bold flavor with minimal effort. It’s pure citrusy comfort baked into a golden, gooey dream.
Zesty Essentials for the Best Lemon Dump Cake
- Lemon pie filling – The tart, fruity star that gives this dessert its signature brightness and luscious texture.
- Yellow cake mix – Adds sweetness, fluff, and structure, forming the buttery golden top layer.
- Cream cheese – Sliced into squares, it melts into rich, creamy pockets for extra indulgence.
- Butter – Melted and poured over the top, it binds the dry cake mix and creates those irresistibly crisp edges.
How to Make Lemon Dump Cake
Start by preheating your oven and preparing a 9×13 baking dish. Spread lemon pie filling in the bottom of the pan to form the gooey base layer.
Sprinkle half the cake mix evenly over the filling, then scatter cream cheese pieces across the surface. Add the remaining cake mix over the top.
Finish with a generous drizzle of melted butter, making sure to cover all dry spots. Bake until golden and bubbling, then let it cool slightly before serving.
Tips & Twists for Lemon Dump Cake Perfection
For the best results, lightly shake the pan after adding each layer of cake mix—this helps settle the mix into the filling, reducing dry patches. Use a small spoon or measuring cup for even distribution.
Want to customize it? Swap yellow cake mix for lemon or vanilla for a different spin. Add fresh blueberries or raspberries before baking for a fruitier bite, or top with whipped cream and lemon zest to serve.
This recipe also works beautifully with gluten-free cake mix if you need a celiac-friendly version—just be sure to use a thick, rich lemon filling for structure.
Keeping It Fresh: Storing Your Lemon Dump Cake
Once cooled, cover any leftovers tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to 4 days.
To reheat, microwave individual servings for 30–40 seconds, or warm in the oven at 300°F until heated through. This dessert is also freezer-friendly—wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.
4-Ingredient Lemon Cream Cheese Dump Cake
Ingredients
- 1 box yellow cake mix
- 1 cup butter melted
- 2 cans 21 oz each lemon pie filling
- 1 block 8 oz cream cheese, cut into small cubes
Instructions
- Preheat your oven to 350°F and coat a 9×13-inch baking pan with nonstick spray. Evenly layer the lemon pie filling across the base of the prepared dish. Sprinkle half of the cake mix over the filling, ensuring a uniform layer. Arrange the cream cheese cubes evenly atop the cake mix. Scatter the remaining cake mix over the cream cheese. Drizzle the melted butter over the entire surface, covering as much of the dry mix as possible. Transfer the dish to the oven and bake for 50 to 55 minutes, or until the surface turns a golden brown. Once baked, remove from the oven and allow the cake to rest for 10 minutes prior to serving.
