Ingredients2 cans (21 oz / 595 g each) lemon pie filling1 box (15–16 oz / 425–450 g) yellow or lemon cake mix8 oz (225 g) cream cheese, cold¾ cup (170 g) unsalted butter, cold and thinly slicedInstructionsPreheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.Add the lemon filling. Spread both cans of lemon pie filling evenly across the bottom of the dish.Add cream cheese. Cut the cold cream cheese into small cubes and scatter them evenly over the lemon filling.Add cake mix. Sprinkle the dry cake mix over everything in an even layer. Do not stir.Top with butter. Arrange thin slices of butter over the cake mix, covering as much of the surface as possible.Bake for 45–55 minutes, until the top is deeply golden and the lemon filling is bubbling around the edges.Let the cake rest for 15–20 minutes before serving. This gives the creamy filling time to thicken slightly.Serving TipServe it warm with vanilla ice cream or whipped cream. For an extra burst of lemon flavor, add a little fresh lemon zest on top.Storage: Refrigerate leftovers in a covered container for up to 4 days. Reheat individual portions for about 15–20 seconds in the microwave for that warm, gooey texture.
4-Ingredient Lemon Cream Cheese Dump Cake
