Description
A creamy, tangy lemon cream cheese dump cake made with just four simple ingredients. Buttery, golden, and full of bright lemon flavor.
Ingredients
2 cans (21 oz) lemon pie filling
8 oz cream cheese, cubed and at room temperature
1 box (15.25 oz) yellow cake mix
½ cup (1 stick) unsalted butter, sliced thin
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread both cans of lemon pie filling evenly into the bottom of the dish.
3. Distribute cream cheese cubes evenly across the filling.
4. Sprinkle dry yellow cake mix evenly on top and gently press down.
5. Arrange thin butter slices evenly over the surface.
6. Bake for 35–40 minutes, or until the top is golden brown and bubbling.
7. Cool for 10–15 minutes before serving.
8. Serve warm or chilled with whipped cream or ice cream.
Notes
For a fruity twist, add raspberries or blueberries before baking. To make it tropical, sprinkle shredded coconut over the butter. Store leftovers covered in the fridge for up to 4 days.