This recipe creates a super easy and delicious Lemon Cream Cheese Dump Cake with just four ingredients. It’s a no-fuss dessert that’s perfect for potlucks, gatherings, or when you need a quick sweet treat.
Ingredients:
- 1 box (15.25 ounces) yellow cake mix
- 1 can (21 ounces) lemon pie filling
- 8 ounces cream cheese, softened and cubed
- 1 stick (1/2 cup) unsalted butter, melted
- Optional: Whipped cream for topping
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer Cake Mix: Pour the yellow cake mix evenly into the bottom of the prepared baking dish.
- Add Pie Filling: Spoon the lemon pie filling over the cake mix, spreading it out evenly.
- Add Cream Cheese: Distribute the cubed cream cheese evenly over the lemon pie filling.
- Pour Melted Butter: Drizzle the melted butter evenly over the top of the cake.
- Bake: Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool slightly before serving. Cut into squares and top with whipped cream, if desired.
Tips and Notes:
- Cake Mix Variations: You can use other cake mix flavors like white cake mix or vanilla cake mix for different variations.
- Pie Filling Variations: You can use other pie fillings like apple, cherry, or blueberry instead of lemon.
- Cream Cheese Softening: Make sure the cream cheese is softened to room temperature for easier distribution.
- No Mixing Required: The beauty of a dump cake is that there’s no mixing required. Just layer the ingredients and bake.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, if desired.