4-INGREDIENT LEMON CREAM CHEESE DUMP CAKE

Have you ever had one of those afternoons where work ran late, the house is a mess, and suddenly someone pipes up with, “What’s for dessert?” It happens at our place more than I care to admit—and I swear, sometimes my own sweet tooth sets me up for a challenge! There’s just something about that golden hour when I want a dessert that brings everyone to the kitchen, but I’m too wiped out for anything more than a shortcut. That’s where this recipe comes flying in to save the day, and let me tell you, it’s the kind of homey, sunshine-y treat that makes your kitchen smell like happy memories and summer picnics all at once.

Not every day is meant for marathon baking with flour all over the counters and a sinkful of bowls. Some days, you just want a dessert that feels special but doesn’t require a single ounce of stress. That’s why Lemon Cream Cheese Dump Cake is such a go-to for me. It’s cozy, craveable, and you barely need to think—four easy ingredients, one baking dish, and practically no dishes (hallelujah!). The layers melt together into something soft, tangy, and just messy enough to be impossible to resist. Even if you usually flinch at the idea of anything “lemon bar,” this one’s so approachable, you’ll wonder why you ever hesitated.

I’ll be honest—when you pull this cake out of the oven, bubbling, golden, and perfuming your whole house with buttery lemon, it’s never about looks. It’s about comfort. Whether it’s for unexpected company or because you just want something special for yourself (yes, you deserve it), this cake just delivers. Spoiler alert: leftovers are magical for breakfast with a cup of coffee. I’m just saying.

Why You’ll Love It

• Ready in a flash: Ten minutes of hands-on time, max. You could practically have it measured out before your coffee is done brewing.
• Bursting with flavor: Bright, zippy lemon and that irresistible cream cheese layer—tart, creamy, and sweet all at once.
• No fancy tools: Just a bowl, a fork, and a baking pan. Trust me, you don’t need a mixer or even to change out of your slippers.
• Messy in the best way: This looks homemade, and I mean, just try to “neaten” it for pictures. (The crumbly, golden top is its charm!)
• Even better the next day: The flavors kind of just snuggle up overnight, and cold lemon cake for breakfast is a guilty pleasure I fully endorse.
• Always crowd-pleasing: Whether it’s a potluck or just your family at the table, you’ll see smiles and maybe even a few crumbs licked off plates.

So yes, this is one of those “unicorn” bakes—zero stress, pure joy, and a taste that has everyone reaching for seconds.

Ingredient Notes (and Handy Substitutions)

You really only need four things (and I bet you’ve got most of them already):

• 1 box (15–16 oz) yellow cake mix – I usually keep a couple in the pantry just for days like this. White cake mix also works like a charm if you want something a bit lighter in flavor.
• 1 can (21 oz) lemon pie filling – Tart and sweet and already perfectly thickened. If you love a shortcut, this is your new BFF. In a pinch, any canned fruit pie filling will do—think cherry, blueberry, or even strawberry.
• 8 oz cream cheese, softened – Full-fat is my favorite for that classic, creamy swirl, but low-fat works if that’s what you’ve got. If you’re dairy-free, both vegan cream cheese and butter fit right in—nobody will know!
• ½ cup (1 stick) unsalted butter, melted – Salted will do in a pinch; just cut back on anything else salty in the bake (which, let’s be honest, isn’t much).

Not a big lemon fan? Orange or berry pie filling totally changes up the vibe, and a handful of fresh berries in the middle tastes downright summery.

Step-by-Step Directions

1. Get preheated: Heat that oven up to 350°F (175°C). Grab your favorite 9×13-inch baking pan and give it a swipe of butter or a spritz with nonstick spray.
2. Make the crumb: In a mixing bowl, dump your cake mix in and pour in the melted butter. Grab a fork and work it around until it’s sandy—not doughy, not super fine, but just crumbly with small clusters. If you see some dry bits, that’s totally okay! Imperfection is our friend here.
3. Build the base: Take half your crumb mixture and press it into the bottom of your dish. You don’t want to squish it to concrete—just enough to give it a little shape.
4. Swirl together the filling: In a separate bowl, whisk (or beat) the softened cream cheese and lemon pie filling until smooth. It’s ok if it looks a little marbled, as long as most of the big cream cheese lumps are worked in. I sometimes have my daughter help with this step—it makes her feel like a real sous chef!
5. Layer it up: Dump and spread the lemony filling evenly over your crumb base.
6. Top and bake: Sprinkle the rest of your crumb mix across the top—no need for perfection, just a nice, even-ish layer. Tuck it in the oven and bake for 40–45 minutes, until the top is golden and the edges are bubbling a little. The center should be pretty set; no big jiggle when you nudge the pan.
7. Wait (the hardest part): Let the whole thing cool at least 15 minutes before you slice into it. If you can wait longer, even better, but I won’t judge if you steal a spoonful from the edge while it’s still warm and gooey.

Easy Flavor Twists & Variations

• Add berries: Scatter a handful of fresh or frozen blueberries over the lemon filling before topping. Raspberry is lovely, too, for that tart-sweet combo.
• Coconut kick: Mix in ½ cup shredded coconut with the topping for a little chewiness and tropical flair.
• Mix up the filling: Try half lemon and half strawberry or blueberry pie filling for fun swirls and pretty colors.
• A citrus glaze: A quick drizzle of powdered sugar mixed with lemon juice over the cooled cake makes it extra pretty and scrumptious.
• Extra rustic: If you’ve got some lemon zest, add a sprinkle over the top right before baking for a burst of fresh flavor.

Don’t be afraid to play around—it’s supposed to be comforting, not complicated. My family practically cheers when I use blueberry pie filling and toss a handful of white chocolate chips over the crumb layer before baking. My husband swears the coconut version is “like summer in a dish”—and honestly, he’s not wrong.