Recipe: 4-Ingredient Lemon Cream Cheese Dump Cake



1 box yellow cake mix

1 can (21 ounces) lemon pie filling

1 package (8 ounces) softened cream cheese

1/2 cup (1 stick) melted unsalted butter


Preparation: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Crumb Mixture: In a generous mixing bowl, combine the yellow cake mix and melted butter, stirring until a crumbly consistency forms.

Layering Crumbs: Evenly spread half of the crumb mixture in the prepared baking dish, gently patting it down.

Lemon Cream Cheese Filling: In another bowl, mix the lemon pie filling and softened cream cheese until a smooth, unified mixture is achieved.

Assembling: Pour and spread the lemon cream cheese blend over the initial crumb layer in the baking dish, ensuring even coverage.

Final Touch: Sprinkle the remaining crumb mixture on top, creating a crumbly upper layer.

Bake: Place in the preheated oven for 40-45 minutes, or until a golden-brown top and a set center are achieved.

Cool & Serve: Allow the cake to cool for a few minutes after baking, then slice into squares. Serve warm or at room temperature, optionally garnished with powdered sugar or a dollop of whipped cream.

Indulge in a dessert that not only embodies simplicity but also offers a flavorful journey, celebrating the uncomplicated joys of culinary creations!