Imagine yourself on a hot summer afternoon, enjoying a piece of this wonderful cake.
Vibrant yellow colors and an enticing lemon scent fill the air as you take your first bite.
As the moist cake crumbles and melts in your mouth, you are instantly transported to a sunny citrus grove.
The refreshing lemon zest dances on your taste buds, perfectly balanced by the smoothness of cream cheese.
This simple yet captivating recipe is a testament to the joy of simple desserts that provide comfort and enjoyment.
Ingredients
1 (16 oz.) can lemon pie filling
1 (15 oz.) package yellow cake
4 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, thinly sliced
How To Make 4 Ingredients Lemon Cream Cheese Dump Cake
Preheat oven to 350ยบ F and lightly grease a square baking dish with butter or non-stick spray.
Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15-20 minutes before serving.
To store the 4 Ingredients Lemon Cream Cheese Dump Cake, allow it to cool completely before covering it with plastic wrap or aluminum foil.
Store it at room temperature for up to 2-3 days if you plan to consume it quickly.
For longer storage, you can refrigerate the cake, where it will stay fresh for up to 5-7 days.
If you have leftovers, be sure to keep it tightly covered to prevent it from drying out.
For even longer storage, you can freeze the cake by cutting it into individual pieces and wrapping them tightly in plastic wrap, then placing them in an airtight container or freezer bag.
When ready to enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.
For a fun twist on the **Lemon Cream Cheese Dump Cake**, you can experiment with different cake mixes, such as using a white or butter-flavored cake mix to change the flavor profile.
You can also add some extra zest or lemon juice for an even more intense lemon flavor, or mix in fresh berries like blueberries or raspberries to complement the citrus.
If you’re a fan of crunchy textures, consider adding chopped nuts, such as almonds or pecans, on top of the cake mix before baking.
For a richer, creamier texture, a dollop of whipped cream or a scoop of vanilla ice cream makes a great topping when serving.
Additionally, to cut down on sweetness, you could opt for a sugar-free lemon pie filling and a light cake mix, making it a bit more health-conscious without sacrificing too much flavor.
The **4 Ingredients Lemon Cream Cheese Dump Cake** is a delicious treat, but like most desserts, it is best enjoyed in moderation due to its relatively high calorie and sugar content.
On average, a single serving (1/12th of the cake) can provide around 300-350 calories, with about 20-25 grams of fat, including saturated fats from the cream cheese and butter.
It also contains roughly 30-35 grams of carbohydrates, including sugars from the lemon pie filling and cake mix.
The cake offers minimal protein, around 2-3 grams per serving, and provides a small amount of calcium and vitamin A due to the cream cheese and butter.
To make the cake a bit lighter, you can try using reduced-fat cream cheese and a sugar-free pie filling.
Keep in mind that the nutritional content may vary depending on the specific brands and variations used in the recipe.