Picture this delicious dessert in your hands while you sip it on a steamy summer day. When you bite into it for the first time, a kaleidoscope of lemony aroma and bright yellow hues waft through the air.
You will be whisked away to a bright citrus orchard the second the crumbly, luscious cake hits your tongue. Cream cheese’s velvety texture creates an ideal counterpoint to the zesty lemon flavor.
The beauty of comforting, easy sweets is shown in this dish, which is both straightforward and enchanting.
What You Need:
1 can of lemon pie filling (16 oz.)
one box of yellow cake (15 oz.)
cubed cream cheese (4 ounces) and thinly sliced unsalted butter (1/2 cup, or 1 stick)
The 4-Ingredient Recipe Cheesecake Dump Cake with Lemon Cream
Butter or nonstick spray a square baking dish and set oven temperature to 350º F.
After greasing the baking dish, pour the lemon pie filling into the bottom and spread it out to cover the edges.
Distribute half of the cake mix equally over the top, followed by the cubed cream cheese. Finally, 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.
When a toothpick put in the middle comes out clean, after 35 to 40 minutes in the oven, the dish is done baking.
Take out of oven and let to cool for 15 to 20 minutes before to consumption.