Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is a quick and easy dessert that’s bursting with tangy lemon flavor and creamy goodness. With just a cake mix, lemon pie filling, cream cheese, and butter, this no-fuss recipe is perfect for any occasion. Whether served warm or chilled, it’s sure to be a hit!
Ingredients
Ingredients:
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Instructions
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Layer the Ingredients: Evenly spread the lemon pie filling at the bottom of the dish.
- Add the Cream Cheese: Beat the softened cream cheese until smooth, then drop spoonfuls over the pie filling.
- Top with Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer without mixing.
- Drizzle with Butter: Pour the melted butter evenly over the cake mix.
- Bake: Bake for 35-40 minutes, until the top is golden brown and bubbling around the edges.
- Serve: Let cool slightly before serving. Optionally, top with whipped cream or powdered sugar.
Notes
- For extra tang, mix lemon zest into the cream cheese.
- Add chopped nuts for a crunchy texture.
- Try different pie fillings like cherry or blueberry for variety.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
