Description
A quick and delightful dessert with just four ingredients! This Lemon Cream Cheese Dump Cake combines tangy lemon, creamy richness, and a golden buttery crust. Perfect for any occasion!
Ingredients
- 1 can (21 oz) lemon pie filling
- 1 box (15.25 oz) lemon cake mix
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, sliced
Instructions
1️⃣ Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2️⃣ Layer the Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
3️⃣ Add Cream Cheese: Drop spoonfuls of softened cream cheese evenly over the pie filling. Slightly spread it, but don’t worry about perfection—it will melt into the filling.
4️⃣ Add Cake Mix: Evenly sprinkle the lemon cake mix over the cream cheese layer. Do not mix; keep the layers intact.
5️⃣ Top with Butter: Place the butter slices evenly across the surface of the cake mix, ensuring full coverage.
6️⃣ Bake: Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the edges are bubbly.
7️⃣ Cool and Serve: Let the cake cool for 10-15 minutes before serving. Serve warm with whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream.
Notes
1️⃣ Softened Cream Cheese is Key: Ensure the cream cheese is fully softened before adding it to the dish. This helps it spread evenly and melt smoothly into the lemon filling, preventing clumps.
2️⃣ Don’t Mix the Layers: Resist the urge to stir the layers. The magic happens when the ingredients bake together in distinct layers, creating a gooey base and a crispy top.
3️⃣ Butter Coverage Matters: Place the butter slices evenly over the cake mix to ensure a golden, crispy crust. Missing spots might leave dry patches on the surface.
- Prep Time: 10 min
- Cook Time: 50 min