If you’re looking for an easy, refreshing dessert that delivers a burst of citrus flavor, this 4-Ingredient Lemon Cream Cheese Dump Cake is just what you need! Combining the tangy taste of lemon with creamy richness, this dessert is a perfect go-to for family gatherings, potlucks, or a quick weeknight treat. Plus, it only requires four ingredients and takes under an hour from start to finish!
Ingredients:
1 box lemon cake mix
1 (20 oz) can lemon pie filling
8 oz cream cheese, softened
1/2 cup unsalted butter, melted
Instructions:
Preheat & Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Dump the Cake Mix: Pour the lemon cake mix into the baking dish, spreading it evenly across the bottom.
Add Lemon Pie Filling: Spoon the lemon pie filling over the cake mix and spread it evenly.
Cream Cheese Layer: In a bowl, beat the softened cream cheese until smooth, then drop spoonfuls over the lemon pie filling.
Melted Butter Finish: Drizzle the melted butter evenly over the top of the cake.
Bake: Bake for 40-45 minutes until the edges are golden and a toothpick inserted into the center comes out clean.
Serve: Allow the cake to cool for a few minutes, then slice into squares. You can add a sprinkle of powdered sugar or a dollop of whipped cream for an extra treat.
Serving Tips:
Cool Before Serving: Allow the cake to cool for about 10-15 minutes after baking. This will help it set and make it easier to cut into squares.
Garnish: For an extra touch, dust with powdered sugar or top with whipped cream. Fresh berries or a sprig of mint can also enhance presentation.
Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lemon curd for added tanginess.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cool environment helps maintain its creamy texture.
Freezing: You can freeze slices of the cake for up to 2 months. Wrap each piece tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving.
Reheating: If you prefer to enjoy it warm, you can reheat individual slices in the microwave for about 15-20 seconds, or until warmed through.
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FAQs:
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese in this recipe. However, keep in mind that it may slightly alter the texture and richness of the cake.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the lemon cake mix with a gluten-free lemon cake mix to make this dessert gluten-free. Just ensure all other ingredients are also gluten-free.
How can I make this cake more citrusy?
To enhance the lemon flavor, you can add the zest of one lemon to the cream cheese mixture or drizzle a lemon glaze over the top after baking.
Can I make this cake ahead of time?
Yes, you can prepare the cake ahead of time and store it in the refrigerator. Just bake it a few hours before serving, or reheat individual slices if made in advance.
Conclusion:
This 4-Ingredient Lemon Cream Cheese Dump Cake is ideal for those times when you need a quick and easy dessert that doesn’t compromise on flavor. With its vibrant lemon taste and creamy texture, it’s bound to become a favorite in your dessert rotation!
📖 Recipe:
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4-Ingredient Lemon Cream Cheese Dump Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is a quick and delightful dessert bursting with bright citrus flavors. Made with lemon cake mix, lemon pie filling, cream cheese, and butter, it’s perfect for any occasion and takes just 55 minutes to prepare and bake!
Ingredients
1 box lemon cake mix
1 (20 oz) can lemon pie filling
8 oz cream cheese, softened
1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Pour the lemon cake mix into the prepared baking dish and spread it evenly.
- Spoon the lemon pie filling over the cake mix, spreading it out evenly.
- Beat the softened cream cheese until smooth, then drop spoonfuls over the lemon pie filling.
- Drizzle the melted butter evenly over the top.
- Bake for 40-45 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before cutting into squares. Optional: Dust with powdered sugar or serve with whipped cream.
Notes
Ensure the cream cheese is softened for a smoother texture.
For added flavor, consider incorporating lemon zest.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 310 kcal per serving
