Lemon Cream Cheese Dump Cake Recipe
This tempting and tart 4 ingredient Lemon Cream Cheese Dump Cake Recipe effortlessly serves up sweet lemon sunshine year round!
Servings: 8
Ingredients
- 13.25 oz. box Betty Crocker Lemon Cake Mix box
- 42 oz Duncan Hines Lemon Pie Filling (two 21 oz. cans)
- Philadelphia Whipped Cream Cheese 8 oz.
- ½ cup Butter melted (8 tbsp)
Instructions
- Spray inside of Crockpot with non-stick cooking spray
- Empty cans of Lemon Creme Pie Filling into bottom of crockpot, and spread out evenly.
- Add dollops of Cream Cheese on top of pie filling.
- In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. (Break up any large chunks into small crumbles with spoon.)
- Pour cake/butter crumble mixture over lemon/cream cheese mixture in crockpot, spread out evenly, and cover crockpot with lid.
- Cook on HIGH for 2 hours, or LOW for 4 hours.
- Serve with Ice Cream or Whip Cream… and ENJOY!!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
