4-Ingredient Lemon Cream Cheese Dump Cake
This delightful 4-Ingredient Lemon Cream Cheese Dump Cake is an easy and delicious dessert that combines the tanginess of lemon with the creaminess of cream cheese. Perfect for any occasion, this cake is incredibly simple to make and requires minimal effort, yet delivers a burst of flavor with every bite.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 electric mixer optional
- 1 rubber spatula
- 1 oven
Ingredients
- 1 package cream cheese, softened
- 1 can lemon pie filling
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened cream cheese until it is smooth and creamy.
- Spread the lemon pie filling evenly over the bottom of the 9x13 inch baking dish.
- Spoon the cream cheese mixture over the lemon pie filling in dollops, spreading it gently to cover.
- Evenly sprinkle the yellow cake mix over the cream cheese layer, covering it as evenly as possible.
- Drizzle the melted butter over the top of the cake mix, ensuring it is distributed as evenly as possible.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and allow to cool slightly before serving.
- Serve warm or chilled, and optionally garnish with whipped cream or fresh lemon zest.
- Store leftovers in the refrigerator for up to 3 days.
Notes
This cake can be served warm or chilled.
You can garnish with whipped cream or fresh lemon zest for an extra touch.
Leftovers can be stored in the refrigerator for up to 3 days.