4 Ingredients Lemon Cream Cheese Dump Cake
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Lemon Cream Cheesecake
Picture yourself eating this delicious dessert on a steamy summer day. As you bite into it for the first time, a delightful aroma of lemon wafts through the air, accompanied by bright yellow hues.
Imagine yourself in a bright citrus orchard as the tender cake crumbles and dissolves in your tongue. The zest of a lemon waltzes over your taste senses, a delightful counterpoint to the velvety texture of cream cheese.
A tribute to the delight of simple sweets that provide solace and pleasure, this dish is both easy and intriguing.
Recipe ItemsOne can of lemon pie filling (16 oz.)
One 15-ounce box of yellow cake mix4 ounces cubed cream cheese1/2 cup (1 stick) thinly sliced unsalted butterInstructionsPreheat the oven to 350º F. Lightly coat a square baking dish with butter or non-stick spray.Spread the lemon pie filling evenly into the corners of the prepared baking dish and pour it into the bottom.Evenly distribute the cubed cream cheese over the half-batch cake, then top with the remaining cake mix.In a single layer, top the cake batter with thinly cut butter pats, being sure to cover most of the cake's surface.Bake the baking dish for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.After taking it out of the oven, wait fifteen to twenty minutes before serving.
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