Lemon Cream Cheese Dump Cake
Dive into the simplicity and delight of a Lemon Cream Cheese Dump Cake, featuring just five ingredients: lemon pie filling, yellow cake mix, cream cheese, and butter. Quick to prepare and irresistibly tangy, this dessert is perfect for any lemon lover!
Print
Pin
Servings: 8
Ingredients
- One 16-ounce can of lemon pie filling
- One 15-ounce package of yellow cake mix
- 4 ounces of cream cheese cubed
- 1/2 cup one stick of unsalted butter, thinly sliced
Instructions
- Oven Preparation: Preheat your oven to 350 degrees Fahrenheit. Concurrently, prepare a square baking dish by lightly greasing it with butter or a non-stick cooking spray to prevent sticking.
- Layering the Base: Pour the lemon pie filling into the greased baking dish, meticulously spreading it to cover the base and reach into each corner.
- Creating the Cake Layers: Evenly sprinkle half of the yellow cake mix over the lemon filling. Disperse the cubed cream cheese uniformly across the cake mix layer. Follow this by sprinkling the remaining half of the cake mix over the cream cheese.
- Adding the Butter: Arrange the thinly sliced butter pats in a single, overlapping layer across the top of the cake mix. This method ensures maximum coverage, which will aid in evenly moistening the top layer during baking.
- Baking: Place the baking dish in the preheated oven and bake for approximately 35 to 40 minutes. The cake should be baked until a toothpick inserted into the center comes out clean, indicating that it is thoroughly cooked.
- Cooling and Serving: Remove the cake from the oven and allow it to cool in the dish for about 15 to 20 minutes. This resting period helps the flavors to meld and makes the cake easier to cut and serve.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!