4-Ingredient Lemon Cream Cheese Dump Cake
This easy dump cake combines tangy lemon pie filling, creamy pockets of cream cheese, and a buttery cake topping. It’s perfect for a quick dessert that tastes like you spent hours in the kitchen.
Ingredients
Scale
- 1 (21 oz) can lemon pie filling
- 1 (15.25 oz) box yellow cake mix
- 8 oz cream cheese, softened and cubed
- 1/2 cup (1 stick) unsalted butter, thinly sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer Ingredients:
- Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
- Sprinkle half of the dry yellow cake mix over the lemon pie filling.
- Distribute the cubed cream cheese evenly over the cake mix layer.
- Sprinkle the remaining cake mix over the cream cheese.
- Arrange the thinly sliced butter pieces evenly on top of the final cake mix layer, covering as much surface as possible.
- Bake:Â Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Cool and Serve:Â Remove from the oven and allow the cake to cool for 15-20 minutes before serving. Enjoy warm, optionally topped with whipped cream or a scoop of vanilla ice cream.
Notes
- Ensure the cream cheese is softened to allow for easier cubing and even distribution.
- For a more pronounced lemon flavor, consider adding a teaspoon of lemon zest to the lemon pie filling.
- This recipe is versatile; feel free to experiment with different pie fillings and cake mix flavors to suit your taste.