Absolutely! A 4-ingredient Lemon Cream Cheese Dump Cake is the epitome of easy baking. It’s incredibly moist, tangy, sweet, and requires zero skill—just “dumping” and baking. Here’s the classic, foolproof recipe.
4-Ingredient Lemon Cream Cheese Dump Cake
This recipe makes a 9×13 inch cake that serves 12.
Ingredients:
· 1 (15.25 oz) box Lemon Cake Mix (use the dry mix only)
· 2 (21 oz) cans Lemon Pie Filling (this is the key for intense lemon flavor)
· 1 (8 oz) block Cream Cheese, softened to room temperature & cubed
· ½ cup (1 stick) Unsalted Butter, melted
Optional Add-in:
· 1 cup white chocolate chips or shredded coconut (highly recommended!)
Instructions:
- Preheat and Prepare:
· Preheat your oven to 350°F (175°C).
· Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
- The First “Dump”:
· Spread the two cans of lemon pie filling evenly across the bottom of the prepared baking dish.
- Add the Cream Cheese:
· Dot the top of the pie filling with the small, softened cubes of cream cheese. Try to distribute them evenly.
- The Second “Dump”:
· Sprinkle the entire box of dry lemon cake mix evenly over the cream cheese and pie filling layer. Do NOT stir.
· If you’re using white chocolate chips or coconut, sprinkle them evenly over the dry cake mix layer.
- The Final Layer:
· Drizzle the melted butter as evenly as possible over the entire top. Try to cover most of the dry cake mix. This is what creates the crust-like topping.
- Bake:
· Bake for 45-55 minutes, or until the top is golden brown, the edges are bubbly, and the center is set.
· The top will be crumbly and crisp, while the underneath will be a gooey, creamy lemon delight.
- Cool and Serve:
· Remove the cake from the oven and let it cool in the pan for at least 15-20 minutes before serving. This allows the filling to set slightly.
· Serve it warm, at room temperature, or chilled. It’s fantastic with a dollop of whipped cream or a scoop of vanilla ice cream.
Key Tips for Success:
· Do NOT Mix! The magic of a dump cake is in the layers. The ingredients create their own layers as they bake. Stirring will ruin the texture.
· Room Temperature Cream Cheese: This is crucial. If the cream cheese is cold, it won’t melt and blend properly into the filling, leaving you with large, unmelted chunks.
· Covering the Dry Mix: The goal is to have the melted butter cover most of the dry cake mix. If you see large dry spots after drizzling, you can gently tilt the pan to help the butter spread or add another tablespoon or two of melted butter.
· Testing for Doneness: The cake is done when the top is a deep golden brown and the lemon filling is bubbling vigorously around the edges.
· Pie Filling vs. Curd: Pie Filling has pieces of lemon and a thicker, more structured base. Lemon Curd is smoother and richer. You can use two jars of lemon curd for an even richer, more decadent result.
· Variations:
· Blueberry Lemon: Add a can of blueberry pie filling on top of the lemon layer before adding the cream cheese.
· Raspberry Lemon: Use one can of lemon and one can of raspberry pie filling.
Enjoy your incredibly easy, deliciously tangy, and satisfying dessert! It’s a guaranteed crowd-pleaser.