A 4-ingredient Lemon Cream Cheese Dump Cake is a simple and delicious dessert that’s easy to make. Here’s a recipe that combines the tangy flavors of lemon with creamy cream cheese, all in a convenient dump cake format:
Ingredients:
- 1 box (15.25 ounces) lemon cake mix
- 1 can (21 ounces) lemon pie filling
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Prepare the Cream Cheese Layer:
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Assemble the Dump Cake:
- In the prepared baking dish, spread the lemon pie filling evenly on the bottom.
- Add the Cream Cheese Layer:
- Drop spoonfuls of the softened cream cheese over the lemon pie filling layer, spreading it out slightly with a spatula or the back of a spoon.
- Sprinkle with Cake Mix:
- Evenly sprinkle the dry lemon cake mix over the cream cheese layer.
- Pour Melted Butter Over the Top:
- Drizzle the melted butter evenly over the cake mix layer, ensuring it covers most of the cake mix.
- Bake the Dump Cake:
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
- Cool and Serve:
- Allow the dump cake to cool slightly before serving. Serve warm or at room temperature.
This lemon cream cheese dump cake is incredibly easy to make and yields a delightful dessert with a creamy, tangy lemon filling. The cake mix combines with the butter to form a crispy, buttery topping that complements the creamy and fruity layers underneath. It’s perfect for a quick dessert that’s sure to please a crowd!