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Print, Facebook, Pinterest, and Messenger Four Ingredients Sugar-Dump Cake with Cream Cheese and Lemon Fragrances

Picture this delicious cake in your hands while you sip it on a toasty 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 Items

1 can of lemon pie filling (16 oz.)

1-fifteen ounce container of yellow cake

cubed cream cheese (4 ounces) and thinly sliced unsalted butter (1/2 cup, or 1 stick)

Four-Ingredient Recipe Cake with Lemon Cream Cheese Filling

Butter or nonstick spray a square baking dish and set oven temperature to 350º F.

Coat the bottom and edges of a greased baking dish with the lemon pie filling.

Evenly distribute the cubed cream cheese over the half-batch cake, then top with the remaining cake mix.

Spread the cake batter evenly with a single layer of butter pats, being sure to cover most of the cake’s surface with the thinly cut pats.

After 35 to 40 minutes in the oven, or until a toothpick inserted in the middle comes out clean, remove the baking dish from the oven.

Allow it cool for fifteen to twenty minutes after taking out of oven.