Think about your self on a sizzling summer time afternoon, having fun with a chunk of this glorious cake. Vibrant yellow colours and an attractive lemon scent fill the air as you’re taking your first chunk.
Because the moist cake crumbles and melts in your mouth, you might be immediately transported to a sunny citrus grove. The refreshing lemon zest dances in your style buds, completely balanced by the smoothness of cream cheese.
This straightforward but charming recipe is a testomony to the enjoyment of easy desserts that present consolation and pleasure.
Substances
- 1 (16 oz.) can lemon pie filling
- 1 (15 oz.) bundle yellow cake
- 4 oz. cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, thinly sliced
How To Make 4 Substances Lemon Cream Cheese Dump Cake
- Preheat oven to 350º F and evenly grease a sq. baking dish with butter or non-stick spray.
- Pour lemon pie filling into the underside of greased baking dish, ensuring to unfold it into the corners.
- Prime with 1/2 cake combine, place cubed cream cheese evenly on high, then sprinkle remaining cake combine.
- Take butter pats (as thinly sliced as attainable) and place them in a single layer on high of the cake combine, attempting to cowl as a lot of the floor of the cake as attainable.
- Place baking dish in oven and bake for 35-40 minutes, or till toothpick inserted in heart comes out clear.
- Take away from oven and let cool 15-20 minutes earlier than serving.
