This Lemon Cream Cheese Dump Cake is a remarkably easy and delicious dessert with minimal preparation. Layers of lemon pie filling, yellow cake mix, creamy cream cheese, and buttery goodness bake together into a moist and flavorful treat.

4-Ingredient Lemon Cream Cheese Dump Cake

Ingredients:

Instructions:

1. Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175°C). Lightly grease an 8×8 inch square baking dish with butter or non-stick cooking spray.
2. Layer Lemon Filling: Pour the entire can of lemon pie filling into the bottom of the prepared baking dish. Spread it evenly to cover the bottom and reach the corners.
3. Layer Cake Mix and Cream Cheese: Sprinkle half of the dry yellow cake mix evenly over the layer of lemon pie filling. Distribute the cubed cream cheese evenly over the top of the cake mix. Then, sprinkle the remaining half of the dry yellow cake mix over the cream cheese.
4. Top with Butter: Take the stick of unsalted butter and slice it as thinly as possible. Arrange the thin slices of butter in a single layer over the top of the cake mix, trying to cover as much of the surface as possible.
5. Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be lightly golden brown and the edges slightly bubbly.
6. Cool and Serve: Remove the Lemon Cream Cheese Dump Cake from the oven and let it cool in the baking dish for 15 to 20 minutes before serving. This allows the cake to set slightly. Serve warm or at room temperature. Enjoy this incredibly simple and flavorful dessert!