4-Ingredient Lemon Cream Cheese Dump Cake
This easy 4-Ingredient Lemon Cream Cheese Dump Cake combines tangy lemon pie filling with creamy cream cheese and a buttery cake topping for a quick, irresistible dessert. Perfect for last-minute gatherings or satisfying a sweet craving, this dump cake recipe is simple to make and bursting with flavor. Enjoy the delightful combination of lemon and cream cheese with minimal effort!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the baking dish.
- In a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the pie filling.
- Evenly sprinkle the dry lemon cake mix over the cream cheese layer (do not mix).
- Pour the melted butter evenly over the top of the cake mix.
- Bake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.
- Let cool slightly before serving. Optional: Top with whipped cream or powdered sugar.
Notes
- For extra tang, add lemon zest to the cream cheese mixture.
- Top with fresh berries or a scoop of vanilla ice cream for added freshness.
- Store leftovers in the fridge for up to 3 days.
- Reheat slices in the microwave or oven.
