Lemon Cream Cheese Dump Cake
A four-ingredient layered dump cake: lemon pie filling on the bottom, dry yellow cake mix and cubes of cream cheese in the middle, sliced butter on top. It bakes into a tangy, soft-set dessert that is easiest to serve after a short rest.
Ingredients
- 16 ounce lemon pie filling
- 15 ounce yellow cake mix
- 4 ounce cream cheese, cubed
- ½ cup unsalted butter, thinly sliced
Method
- 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 rea[ch] each corner.
- Creating the Cake Layers: Evenly sprinkle half of the yellow cake mix over the lemon filling. Disperse the cubed cream chee[se] 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 me[thod] 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 restin[g time] helps the flavors to meld and makes the cake easier to cut and serve.