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.
Equipment
- 9x13 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.