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4-Ingredient Lemon Cream Cheese Dump Cake
After you’ve added the pie filling, level up the top with the cream cheese cubes and sprinkle the remaining cake mix on top. The next step is to top the cake mix with the thinly sliced butter, spreading it out so it covers most of the cake mix if not all of it.
After you put the baking dish in the oven, the melted butter will soak into the dry cake mix, moistening it and making it taste even better as the cake bakes. After it’s baked, you’ll get a sweet and sour dessert with cream cheese pockets that complement the lemon flavor. You best believe this stuff is truly, insanely amazing! If you’ve ever made dump cakes before, you’ll know that you simply have to trust in the magic of the process.
What is needed
1 can of lemon pie filling (16 oz.)
One fifteen-ounce container of yellow cake mix
4 ounces of cubed cream cheese—1/2 cup, or 1 stick short-cuts of unsalted butter
GETTING READY
Butter or nonstick spray a square baking dish and set oven temperature to 350º F.
Coat the bottom and edges of a greased baking dish with the lemon pie filling.
Evenly distribute the cubed cream cheese over the half-batch cake, then top with the remaining cake mix.
Spread the cake batter evenly with a single layer of butter pats, being sure to cover most of the cake’s surface with the thinly cut pats.
After 35 to 40 minutes in the oven, or until a toothpick inserted in the middle comes out clean, remove the baking dish from the oven.
Allow it cool for fifteen to twenty minutes after taking out of oven.
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