4-ingredient lemon dump cake

If you love low-effort desserts with maximum payoff, this 4-ingredient lemon dump cake will become a go-to favorite. It layers sunshiny lemon pie filling under a blanket of buttery cake crumbs with pockets of soft cream cheese for a luscious, bakery-worthy finish yet it’s so simple that even beginner bakers can nail it on the first try. There’s no mixer required and virtually no prep beyond opening a few packages and assembling in a pan. The result is a golden, bubbly top that gives way to a creamy, lemony center that tastes like warm lemon bars crossed with cobbler.

Why You Should Try This 4-Ingredient Lemon Dump Cake

Another reason to love this 4-ingredient lemon dump cake is its flexibility. Serve it warm with vanilla ice cream for a cozy family dessert, or cool to room temperature for clean, tidy slices at potlucks and parties. It travels beautifully, can be prepped ahead, and uses pantry-friendly ingredients you can keep on hand. The bright citrus profile feels equally perfect for spring brunches, summer picnics, and holiday dessert tables. It’s affordable, fast, and crowd-pleasing exactly what busy home cooks need.

And because the method is “dump and bake,” you’ll spend more time enjoying your company and less time scrubbing bowls. With only four ingredients and one pan, this 4-ingredient lemon dump cake delivers a dependable, melt-in-your-mouth treat every time. Consider it your secret weapon when you want something sweet, easy, and guaranteed to disappear quickly.

4-Ingredient Lemon Dump Cake Introduction

This 4-ingredient lemon dump cake is the ultimate hands-off dessert: lemon pie filling, cream cheese, yellow cake mix, and melted butter bake into a golden, bubbly top with a creamy, citrusy center. It’s sweet, tangy, buttery, and ridiculously simple perfect for weeknights, parties, or whenever you need a fast, foolproof treat that tastes like you spent hours in the kitchen.

4-ingredient lemon dump cake

A bright, tangy, and buttery 4-ingredient lemon dump cake that bakes up with a crisp golden top and creamy lemon center—no mixer, minimal cleanup, and maximum flavor.

Print Recipe Pin Recipe

Equipment

• 9×13 inch baking dish
• Nonstick spray or butter for greasing
• Small bowl and spoon (for melting butter and dolloping cream cheese)
• Offset spatula or spoon for spreading
• Knife for cutting into squares

Ingredients

  

• 1 box 15.25 oz yellow cake mix
• 1 can 21 oz lemon pie filling
• 1 package 8 oz cream cheese, softened (cut into small cubes)
• 1/2 cup 1 stick unsalted butter, melted

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• Spread the lemon pie filling evenly over the bottom of the dish.
• Dot the surface with small cream cheese cubes, spacing them evenly.
• Sprinkle the dry yellow cake mix evenly over the top—do not stir.
• Slowly drizzle the melted butter over the entire surface, trying to moisten as much of the cake mix as possible.
• Bake for 35–45 minutes, until the top is golden and the edges are bubbling. The center will set as it cools.
• Cool for at least 15–20 minutes before serving warm, or cool completely for cleaner slices.

Notes

Uneven dry spots? Mist lightly with cooking spray or add a tablespoon or two more melted butter over any dry patches before baking.

For neater slices, cool to room temperature, then chill for 1 hour and cut with a sharp knife.

Sweetness level: lemon pie fillings vary—add a pinch of salt to balance if yours is very sweet.

Tips for Success

• Distribute cream cheese evenly so every bite gets creamy pockets.
• Drizzle butter slowly and evenly to hydrate the cake mix for a crisp, golden top.
• Use a light hand—do not stir layers together; the magic comes from the “dump and bake” method.
• Let it rest after baking so the filling sets and flavors meld.

Additional Tips and Variations

• Lemon-Blueberry: Scatter 1–1½ cups fresh or frozen blueberries over the pie filling.
• Meyer Lemon Twist: Add 1 teaspoon lemon zest to the cream cheese for extra brightness.
• Glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice; drizzle over cooled cake.
• Crunch Top: Sprinkle 1/3 cup sliced almonds or coconut over the cake mix before butter for texture.

Frequently Asked Questions (FAQ)

Can I use white cake mix instead of yellow?

Yes—white cake mix works fine and lets the lemon flavor shine just as brightly in this 4-ingredient lemon dump cake.

Do I have to soften the cream cheese?

Softened cream cheese is easier to cube and melts into creamier pockets. If cold, it will still work, but pockets may be firmer.

How do I know it’s done?

The top should be golden with bubbling edges. The center will look slightly soft but will set as it cools.

Can I make it ahead?

Yes. Bake, cool, cover, and refrigerate. Rewarm gently or serve chilled—the 4-ingredient lemon dump cake tastes great both ways.

Storage Options

Store the 4-ingredient lemon dump cake covered in the refrigerator for 4–5 days. For freezing, wrap individual squares tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm briefly in a low oven or microwave until just heated through.

Conclusion

Bright, tangy, creamy, and buttery, this 4-ingredient lemon dump cake turns pantry staples into a show-stopping dessert with almost no effort. Keep the ingredients on hand and you’ll always be 45 minutes away from a sunny, crowd-pleasing treat that tastes like pure lemon bliss.