4-Ingredient Lemon Cream Cheese Dump Cake
Yields: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 50 to 55 minutes
Ingredients:
1 box (15 to 18 ounces) lemon cake mix (dry, not prepared)
1 can (20 ounces) lemon pie filling
8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, melted
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Layer the Ingredients:
Spread the lemon pie filling evenly over the bottom of the prepared baking dish. Drop spoonfuls of the softened cream cheese over the top of the pie filling. There’s no need to spread it— it will melt and distribute while baking.
Add the Cake Mix:
Sprinkle the dry lemon cake mix evenly over the cream cheese layer, covering the surface completely.
Top with Butter:
Drizzle the melted butter evenly over the top of the cake mix, trying to cover as much of the surface as possible.
Bake:
Bake for 40 to 45 minutes, or until the top is golden brown and bubbling around the edges. The center may appear slightly soft but will firm up as it cools.
Cool and Serve:
Let the cake rest for 15 to 20 minutes before serving. Enjoy warm or at room temperature on its own, or with a scoop of vanilla ice cream or whipped cream.