Introduction:

Dump cakes are known for being incredibly easy to make, but that doesn’t mean they lack flavor! This 4-ingredient Lemon Cream Cheese Dump Cake is the perfect combination of tangy lemon and rich cream cheese, all encased in a soft, golden cake. Whether you’re looking for a quick dessert for a potluck or a sweet treat for a weeknight dinner, this dump cake will be a hit with everyone.

Ingredients:

1 box lemon cake mix
1 can lemon pie filling (21 oz)
8 oz cream cheese (softened)
½ cup unsalted butter (melted)

Directions:

Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with either non-stick spray or butter to prevent sticking.

Layer the ingredients: Spread the lemon pie filling evenly across the bottom of the baking dish.
Add the cream cheese: Drop spoonfuls of the softened cream cheese on top of the lemon pie filling.
Sprinkle the cake mix: Evenly distribute the dry lemon cake mix over the cream cheese and pie filling.
Drizzle the butter: Pour the melted butter over the top, ensuring it covers as much of the cake mix as possible. Don’t worry if some dry spots remain – they will become crispy when baked.Bake for 40 to 45 minutes, or until the top turns a golden brown and the filling begins to bubble.
Cool and serve: Allow the cake to cool slightly before serving, as the filling will thicken as it cools.

Serving and Storage Tips:

Serving: enjoy this warm dump cake with a scoop of creamy vanilla ice cream or a swirl of whipped cream for a decadent touch. It’s also delicious when served cold!
Storage: Keep any leftover cake fresh by storing it in an airtight container in the fridge, where it will last for up to three days. To reheat, simply warm it up in the microwave for about 20 seconds.