4-Ingredient Lemon Cream Cake (Dump-Style)
Ingredients
- 1 box (15.25 oz) white or yellow cake mix (dry, unprepared)
- 1 (21 oz) can lemon pie filling or lemon curd
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, melted
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 pan (or a deep 9″ pie dish).
- Beat cream cheese until smooth and spread it in an even layer in the pan.
- Spread lemon pie filling evenly over the cream cheese.
- Sprinkle the dry cake mix evenly over the lemon layer. Pour melted butter gently and evenly over the cake mix so it soaks through.
- Bake 30–40 minutes until top is golden and lemon layer is set. Let cool ~30 minutes (or serve warm). Dust with powdered sugar or top with whipped cream if you like.
Tips: Use a good-quality lemon pie filling or curd for bright citrus flavor. If the top browns too quickly, tent loosely with foil halfway through baking.
