Experience the ease and joy of a Lemon Cream Cheese Dump Cake, made with only five ingredients: lemon pie filling, yellow cake mix, cream cheese, and butter. Simple to prepare and wonderfully tangy, this dessert is a must-try for any lemon enthusiast!
INGREDIENTS
- 1 (16-ounce) can of lemon pie filling
- 1 (15-ounce) package of yellow cake mix
- 4 ounces of cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, thinly sliced
INSTRUCTIONS
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a square baking dish with butter or non-stick spray to prevent sticking.
- Layer the Lemon Filling: Spread the lemon pie filling evenly across the bottom of the greased baking dish.
- Add the Cake Layers: Sprinkle half of the yellow cake mix evenly over the lemon filling. Distribute the cubed cream cheese across the cake mix, then top with the remaining cake mix.
- Top with Butter: Arrange the thinly sliced butter evenly over the top layer of cake mix, overlapping slightly to ensure full coverage.
- Bake: Place the dish in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean, signaling that it’s fully cooked.
- Cool and Serve: Let the cake cool in the dish for 15–20 minutes before serving, allowing the flavors to meld and making it easier to slice. Enjoy!
