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Easy Lemon Cream Cake

Featured in Let's Bake Something Wonderful.

This Easy Lemon Cream Cake is a no-fuss, zesty dessert full of rich lemon flavor. It combines creamy layers, a buttery cake topping, and tangy citrus filling—no mixing needed! Perfect for quick gatherings or solo cravings. Enjoy warm with vanilla ice cream or serve chilled for a refreshing twist. Add whipped cream or fresh fruit for extra flair. Great for potlucks, family events, or whenever your sweet tooth demands something bright and delicious.

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Hannah Author
Updated on Mon, 28 Apr 2025 20:22:12 GMT
Tangy and Easy Lemon Cream Cake Pin it
Tangy and Easy Lemon Cream Cake | recipesbyhannah.com

Tangy Lemon Dump Cake with just 4 ingredients makes the perfect sweet treat for anyone who loves citrusy flavors. Simply layer tangy lemon filling, smooth cream cheese, and buttery cake mix for a no-fuss dessert that'll wow your guests without hours in the kitchen.

INGREDIENTS
  • Unsalted butter: 1/2 cup, melted
  • Cream cheese: 8 oz, softened
  • Lemon pie filling: 1 can (21 oz)
  • Lemon cake mix: 1 box
INSTRUCTIONS
Step 7:
Cool the cake a bit before you dig in. Add whipped cream, powdered sugar, or fresh berries if you want.
Step 6:
Pop it in the oven for 35-40 minutes until you see a golden-brown top and bubbly edges.
Step 5:
Drizzle melted butter all over the cake mix on top.
Step 4:
Scatter the dry lemon cake mix over the cream cheese. Don't mix it up.
Step 3:
Whip the cream cheese in a small bowl until it's fluffy. Drop dollops across the lemon filling.
Step 2:
Spread lemon pie filling across the bottom of your greased dish.
Step 1:
Get your oven hot at 350°F (175°C). Grease a 9x13-inch baking dish.
Serving and Storage Tips
  • Store any leftovers in your fridge and eat within 3 days.
  • Serve it warm with a dollop of whipped cream or some vanilla ice cream for extra yumminess.
Helpful Notes
  • Want a pretty finish? Top with fresh berries or dust with powdered sugar right before serving.
  • Toss some lemon zest into the cream cheese for an extra zingy kick.

Tips from Well-Known Chefs

  • If you don't want it too tangy, swap in white cake mix instead.
  • Make sure your cream cheese isn't cold so it spreads nicely and bakes evenly.
4-Ingredient Lemon Cream Cheese Dump Cake Pin it
4-Ingredient Lemon Cream Cheese Dump Cake | recipesbyhannah.com

Lemon Cream Cake

This Easy Lemon Cream Cake layers zesty lemon pie filling, smooth cream cheese, and buttery cake mix for a quick and tasty treat.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes

Category: Sweet Kitchen

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (One 9x13-inch dessert)

Dietary: Vegetarian

Ingredients

01 1/2 cup melted unsalted butter.
02 8 oz softened cream cheese.
03 1 can (21 oz) of lemon pie filling.
04 1 box of lemon-flavored cake mix.

Instructions

Step 01

Set your oven to 350°F (175°C) and lightly grease a 9x13-inch pan to prepare it.

Step 02

Pour the lemon pie filling into the greased dish and make sure it’s spread out evenly.

Step 03

In a small bowl, whip the cream cheese until it’s smooth. Add small dollops on top of the pie filling.

Step 04

Take the dry cake mix and sprinkle it over the top of the cream cheese layer. Don’t mix it together.

Step 05

Drizzle the melted butter across the cake mix as evenly as possible.

Step 06

Pop it into the oven for roughly 35-40 minutes, or until the edges are bubbling and the top is golden.

Step 07

Give it some time to cool a little before serving. You can add powdered sugar, berries, or whipped cream on top if you want.

Notes

  1. This tangy dessert has a creamy twist that’s great for anyone who loves lemon.
  2. Add-ons like whipped cream, fresh fruit, or a sprinkle of powdered sugar can make it fancy.
  3. Store the leftovers chilled in the fridge for up to three days.

Tools You'll Need

  • An oven.
  • A 9x13-inch baking pan.
  • One mixing bowl.
  • A spoon.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 14 g
  • Total Carbohydrate: 40 g
  • Protein: 3 g