Heavenly 4-Ingredient Lemon Cream Cheese Dump Cake

This tangy lemon and cream cheese dump cake balances zesty citrus with creamy richness without any hassle. It's your go-to dessert when time's tight or company drops by unexpectedly. You'll get that homemade taste with store-bought ease in this scrumptious treat.

I whipped this cake up when friends showed up with barely an hour's notice. Their faces lit up when I brought it out warm from the oven, and that's why I now keep these ingredients stocked for any dessert emergency that comes my way.

Ingredients

• Lemon pie filling: Makes a zingy foundation that seeps through while cooking. Go for a good brand to get the tastiest results.
• Yellow cake mix: Works as your cake's foundation and sweetener. The dry mix turns into wonderful buttery bits when it meets the other stuff.
• Cream cheese: Chunks melt into heavenly pockets throughout. Keep it cold before cutting for the best outcome.
• Unsalted butter: Pieces melt down to create a beautiful golden top. Using unsalted lets you manage how sweet your cake turns out.

Step-by-Step Instructions

Get Your Dish Ready:

Warm your oven to 350°F and put a little butter around an 8x8 inch baking dish. I think butter works better than spray here because it adds a nice touch of flavor to your finished dessert.

Lay Down the Lemon Layer:

Empty the whole can of lemon filling onto the dish bottom. Make sure it gets into every corner for even flavor in each bite. The thick filling should make a nice even base.

Stack Up the Dry Stuff:

Dust half the cake mix over your lemon layer. Drop cream cheese cubes on top, keeping them about an inch apart. Then cover everything with what's left of the cake mix so you can't see any cream cheese.

Top With Butter:

Put thin butter slices all over the top layer of cake mix. Let them slightly overlap to make sure everything gets covered as they melt. This step is key to get the cake mix wet enough while baking.

Bake Until Done:

Put your dish in the hot oven and cook for 35 to 40 minutes. You'll know it's ready when the top turns golden brown and a toothpick comes out mostly clean with just a few moist bits.

Cool Before Eating:

Let your cake cool in the dish for at least 15 minutes. This waiting time matters because it helps those gooey cream cheese spots firm up a bit while staying deliciously soft.

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Those surprise pockets of cream cheese make this dessert special to me. My grandma always told me good desserts should give you different textures with each bite, and that's exactly what happens here with all those different layers.

Storage Instructions

Your cake will stay good in the fridge for up to five days if you keep it in something airtight. The flavors actually get better after day one as everything mingles together more. When you want leftovers, let slices sit out for about 15 minutes first, or pop individual pieces in the microwave for 10 to 15 seconds to bring back that just-baked warmth.

Easy Variations

Switch things up by using cherry, blueberry, or apple filling instead of lemon for totally different flavors. You can play with different cake mixes too. Try chocolate mix with cherry filling for a black forest feel, or go with spice cake mix and apple filling when fall comes around. Want it extra rich? Toss in a cup of white chocolate chips between your layers.

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Serving Suggestions

This cake tastes amazing when it's still a bit warm with a scoop of vanilla ice cream that melts down into all the nooks and crannies. Want to make it look fancy? Dust some powdered sugar on top right before serving and add a tiny sprig of fresh mint. In summer, try adding some fresh berries on the side, especially raspberries which go really well with the lemon flavor. If you're serving it for brunch, add a bit of lightly sweetened whipped cream and pair with hot coffee.

Common Questions

→ Can I use a different type of pie filling?

Absolutely! Try swapping in cherry or apple filling if you want to mix things up.

→ What type of cake mix works best?

White or yellow mixes go really well with the tangy lemon flavor.

→ Can I make this dessert ahead of time?

For sure! Keep it covered at room temp for up to 2 days or pop it in the fridge for 3-4 days.

→ What can I serve with this dessert?

It tastes amazing with some whipped cream on top or a side of vanilla ice cream.

→ How do I know when the dessert is baked through?

Look for a golden-brown top and stick a toothpick in the middle - it should come out clean.