This 4-Ingredient Lemon Cream Cheese Dump Cake is a simple yet indulgent dessert that combines tangy lemon pie filling, creamy pockets of cream cheese, and a buttery cake topping. It’s a fuss-free recipe that requires minimal effort but delivers maximum flavor, making it perfect for gatherings or a quick sweet treat.
Ingredients
- 1 (16 oz.) can lemon pie filling
- 1 (15 oz.) package yellow cake mix
- 4 oz. cream cheese, cubed
- ½ cup (1 stick) unsalted butter, thinly sliced
Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C).
- Lightly grease an 8×8-inch baking dish with butter or non-stick spray.
- Layer the Ingredients
- Spread the lemon pie filling evenly in the bottom of the baking dish.
- Sprinkle half of the cake mix over the pie filling.
- Evenly distribute the cubed cream cheese on top.
- Sprinkle the remaining cake mix over the cream cheese.
- Add the Butter and Bake
- Arrange thinly sliced butter over the top, ensuring even coverage.
- Bake for 35-40 minutes, or until golden brown and bubbly.
- Cool and Serve
- Let the cake cool for 15-20 minutes before serving.
- Enjoy warm or chilled for a creamy, citrusy delight!
This Lemon Cream Cheese Dump Cake is a fantastic way to enjoy a bright, tangy dessert with minimal prep. You can check out a similar recipe here. Would you like variations or additional tips for making this even more indulgent? 🍋✨