Description

This 4-Ingredient Lemon Cream Cheese Dump Cake is a quick and easy dessert that’s bursting with bright, tangy lemon flavor and creamy richness. With just four simple ingredients – lemon pie filling, yellow cake mix, cream cheese, and butter – you can whip up a delectable treat in no time. The combination of the tart lemon pie filling and smooth, melted cream cheese creates an irresistible contrast, while the buttery cake mix forms a golden, crumbly topping. Whether you’re preparing for a special gathering or just craving a sweet treat, this dump cake is sure to impress.

Ingredients

Scale

1 (16 oz) can lemon pie filling
1 (15 oz) package yellow cake mix
4 oz cream cheese, cubed
½ cup unsalted butter (1 stick), thinly sliced

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly from the start.

Step 2: Prepare the Baking Dish

Grease a 9×9-inch (or 9×13-inch for a thinner cake) baking dish using butter or non-stick cooking spray. Make sure to cover the bottom and sides evenly to prevent sticking.

Step 3: Add the Lemon Pie Filling

Spread the lemon pie filling evenly across the bottom of the prepared baking dish. Be sure the filling reaches all edges for a consistent base layer.

Step 4: Layer the Cake Mix

Open the yellow cake mix package and sprinkle half of it evenly over the lemon pie filling. Use a spoon or your fingers to gently spread it, avoiding clumps.

Step 5: Add the Cream Cheese

Take the cubed cream cheese and scatter it evenly across the cake mix layer. The cream cheese should be evenly distributed so each bite has a rich, creamy texture.

Step 6: Add the Remaining Cake Mix

Sprinkle the remaining half of the cake mix over the cream cheese cubes. Ensure it’s evenly spread for consistent baking.

Step 7: Add the Butter

Place thinly sliced unsalted butter on top of the cake mix. Make sure to cover the entire surface with butter slices. This step is crucial as the butter melts into the cake mix, creating a golden, crispy topping.

Step 8: Bake the Cake

Place the baking dish into the preheated oven and bake for 35-40 minutes. The cake is done when the top turns golden brown, and a toothpick inserted in the center comes out clean or with only a few crumbs.

Step 9: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool for 15-20 minutes. This cooling time allows the layers to set, and the flavors to meld together.

Step 10: Serve and Enjoy

Serve the cake warm for a gooey, comforting dessert, or at room temperature for a firmer texture. Top with whipped cream or vanilla ice cream for extra indulgence. Enjoy!

Notes

Customization: Feel free to substitute the lemon pie filling with other fruit fillings like blueberry, cherry, or apple, and try different cake mixes such as white or lemon for variation.
Storage: Leftovers can be stored in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire cake in the oven for 10-15 minutes at 350°F. You can also freeze the cake for up to 3 months by wrapping individual pieces in plastic wrap and aluminum foil. To serve, thaw in the refrigerator and reheat.
Serving Suggestions: For an extra indulgent touch, top the cake with whipped cream or a scoop of vanilla ice cream. This dessert can be served warm or at room temperature, making it versatile for any occasion.
Add-ins: For extra texture, consider adding chopped nuts (pecans, walnuts) or shredded coconut to the cake before baking.