4-Ingredient Lemon Cream Cheese Dump Cake
This delightful Lemon Cream Cheese Dump Cake is an incredibly simple dessert that brings together the refreshing flavor of lemon with the creamy goodness of cream cheese. Perfect for gatherings or a quick treat at home, it requires minimal effort and just four ingredients.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 spatula
- 1 electric mixer optional
Ingredients
- 21 oz lemon pie filling
- 8 oz cream cheese, softened
- 15.25 oz yellow cake mix
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese and lemon pie filling. Mix until smooth and well blended. You can use an electric mixer for easier mixing.
- Pour the cream cheese and lemon filling mixture evenly into the bottom of a greased 9x13-inch baking dish.
- Gently sprinkle the dry yellow cake mix over the lemon filling, spreading it out to cover the entire surface. Do not stir.
- Drizzle the melted butter over the top of the cake mix, ensuring it covers as much of the mix as possible.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the cake is set.
- Once baked, remove from oven and allow to cool slightly before serving.
Notes
Serve warm or at room temperature, and consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top for extra indulgence. This dump cake can be stored in the refrigerator for up to three days in an airtight container. Feel free to experiment with other pie fillings, such as cherry or blueberry, for a different flavor profile!