🍋 4-Ingredient Lemon Cream Cheese Dump Cake
Ingredients
- 1 box lemon cake mix (about 15–16 oz / 425–450 g)
- 1 can lemon pie filling (about 21 oz / 595 g)
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Add the lemon pie filling to the bottom of the dish and spread it into an even layer.
- Cut the cream cheese into small cubes and scatter them evenly over the lemon filling.
- Sprinkle the dry lemon cake mix evenly over everything. Do not mix.
- Drizzle the melted butter over the entire surface, trying to cover as much of the cake mix as possible.
- Bake for 40–50 minutes, or until the top is golden and the edges are bubbling.
- Let it cool for 10–15 minutes before serving.
Tip: For the best texture, refrigerate leftovers in an airtight container. It’s delicious served slightly warm or chilled.
