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4-Ingredient Lemon Cream Cheese Dump Cake is an easy and delicious dessert that’s perfect for lemon lovers. This tangy treat combines layers of lemon pie filling, creamy cream cheese, and a buttery lemon cake mix for a quick dessert that tastes like it took hours to prepare.
INGREDIENTS- Lemon cake mix: 1 box
- Lemon pie filling: 1 can (21 oz)
- Cream cheese: 8 oz, softened
- Unsalted butter: 1/2 cup, melted
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Step 2:
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Step 3:
- In a small bowl, beat the softened cream cheese until smooth. Drop spoonfuls over the pie filling.
- Step 4:
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not stir.
- Step 5:
- Pour the melted butter evenly over the cake mix layer.
- Step 6:
- Bake for 35-40 minutes, until the top is golden brown and the edges are bubbling.
- Step 7:
- Let the cake cool slightly before serving. Optional toppings include whipped cream, powdered sugar, or fresh berries.
- Serve warm with whipped cream or a scoop of vanilla ice cream for added indulgence.
- Store leftovers in the refrigerator for up to 3 days.
- Add a sprinkle of lemon zest to the cream cheese layer for extra tanginess.
- For a decorative touch, garnish with fresh berries or a dusting of powdered sugar before serving.
Tips from Well-Known Chefs
- Ensure the cream cheese is softened for easier spreading and even baking.
- Try using a white cake mix for a milder flavor if you prefer less tanginess.
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