I’ll never forget the first time I pulled this 4-Ingredient Lemon Cream Cheese Dump Cake out of the oven. My kitchen, which had been filled with the bright, sunny scent of lemon, was suddenly enveloped in this rich, buttery, and impossibly inviting aroma. It was a Wednesday, I was desperately in need of a baking win with zero fuss, and this recipe was my Hail Mary. I was skeptical—how could just four things transform into that? But as that golden, bubbly surface peeked through the oven window, I knew I’d found a forever favorite. This cake is my go-to for when life feels chaotic but my soul needs the comfort of a homemade dessert. It’s the definition of easy joy, and I’m so excited to share it with you.
Ingredients
- 1 can (21 ounces) lemon pie filling
- 1 box (15.25 ounces) yellow or lemon cake mix (do not make the cake batter; use the dry powder)
- 1 (8-ounce) package full-fat brick cream cheese, cubed and softened
- ½ cup (1 stick / 113g) unsalted butter, thinly sliced or grated
Let’s talk about these four heroes. For the pie filling, I always reach for a quality brand—that pure lemon flavor is the star, so you want it to shine. The cake mix must be the dry mix straight from the box; we are not making batter here, and I’ve learned the hard way that adding the eggs and oil ruins everything. For the cream cheese, full-fat is non-negotiable for that lush, tangy melt; low-fat varieties won’t give you the same creamy pockets. And the butter? I use unsalted to control the sweetness, and thinly slicing it is my secret weapon for even distribution. Trust me, that blanket of butter is what creates the perfect crispy, golden topping.(See the next page below to continue…)