4-Ingredient Lemon Cream Cheese Dump Cake
This easy lemon cream cheese dump cake uses just four ingredients for a warm, creamy lemon dessert with a buttery golden topping.
Ingredients
- 1 21-ounce can lemon pie filling
- 8 ounces cream cheese softened and cut into small pieces
- 1 15.25-ounce box yellow or lemon cake mix
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the baking dish.
- Scatter the softened cream cheese pieces evenly over the lemon filling.
- Sprinkle the dry cake mix evenly over the top. Do not stir the layers together.
- Drizzle the melted butter slowly and evenly over the cake mix, covering as much of the dry mix as possible.
- Bake for 35 to 45 minutes, until the lemon filling is bubbling around the edges and the top is golden.
- Let the dump cake rest for about 15 minutes before serving.
Notes
- Yellow cake mix gives a softer vanilla flavor; lemon cake mix gives a stronger citrus flavor.
- Do not stir the layers together.
- Drizzle the butter evenly to avoid large patches of dry cake mix.
- Store cooled leftovers covered in the refrigerator for up to 4 days.