The best dump cakes are all about ease and simplicity! There were never any fancy tools needed or technical baking techniques to master, just a few ingredients, a baking dish, and a desire to share something delicious. I’ve made this Lemon Cream Cheese Dump Cake more times than I can count, tweaking the ingredients here and there, but always coming back to this delightful combination of lemon, cake, butter, and cream cheese that just melts in your mouth—pure bliss in every bite.
If you’re looking for a dessert that practically makes itself while you wrap up a busy day or enjoy a good book, this is the one for you. Just prep, bake, and serve. Plus, who doesn’t love a recipe with “dump” in the name? It’s like culinary comfort in a bowl, reminding me of how incredible it can feel to keep cooking unfussy and pleasurable. Whether you’re a seasoned baker or just someone who adores the flavor of lemon mingling with creamy sweetness, this dish is bound to become one of your favorites. There’s something so endearing about a dessert that’s as easy as pie, yet as satisfying as a trip down memory lane.
Let’s embark on this delightful journey together with this Lemon Cream Cheese Dump Cake. You’ll find it’s not only a symbol of warmth and family kitchens but also a delicious solution to putting a smile on anyone’s face. How about you grab your ingredients and let’s whip up some magic? Trust me, your taste buds are in for a delightful trip!
How to Make Lemon Cream Cheese Dump Cake
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Ingredients:
- 1 (16 oz.) can of lemon pie filling
- 1 (15 oz.) package of yellow cake mix
- 4 oz. cream cheese, diced
- 1/2 cup (1 stick) unsalted butter, cut into thin slices
Directions:
- First, preheat your oven to 350°F. Prepare a square baking dish by greasing it lightly with butter or a non-stick spray.
- Pour the lemon pie filling into the base of the dish, distributing it evenly across the dish’s corners.
- Evenly distribute half of the cake mix over the lemon filling. Scatter the diced cream cheese over this layer. Then, cover it all with the remaining cake mix.
- Arrange the thin slices of butter over the top, striving for as much surface coverage as possible.
- Place the baking dish in the preheated oven and bake for 35-40 minutes until a toothpick inserted into the center emerges clean.
- Once finished, remove the dish from the oven. Allow it to cool for 15-20 minutes before serving. Enjoy!
Don’t Have Lemon Pie Filling? Here’s What to Use Instead
If you’re out of lemon pie filling, try using lemon curd or a homemade filling by combining lemon juice, zest, sugar, and cornstarch. For those who prefer a different fruit profile, blueberry or raspberry pie filling works beautifully too, adding a new twist to this beloved treat.
Best Ways to Store Lemon Cream Cheese Dump Cake
Cover any leftover Lemon Cream Cheese Dump Cake with plastic wrap or place it in an airtight container. Stored in the fridge, it’ll last for up to 5 days. For longer storage, slice and freeze each portion separately. When you’re ready to indulge again, simply thaw in the fridge and reheat gently in the microwave.
How to Serve This Lemon Delight
This cake shines on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with an afternoon tea or a chilled glass of white wine for an elegant touch. Add fresh berries or a sprinkling of powdered sugar for an extra flourish.
Pro Tips for the Perfect Lemon Cream Cheese Dump Cake
For added zing, sprinkle some lemon zest atop the butter before baking. Ensure room temperature cream cheese for easy dicing and even distribution. If you prefer a crispier top, bake the cake mix a bit longer or broil the top for an additional minute.
Adapting This Recipe with Fresh, Seasonal Flavors
To keep things fresh through the seasons, swap the lemon pie filling for seasonal fruits. In summer, think fresh peaches or strawberries, while winter calls for apple or pear blends. Adjust the flavors to suit the time of year and keep the dessert enjoyable year-round!
FAQs:
Can I use a different type of cake mix?
Absolutely! While yellow cake mix complements the lemon filling beautifully, you might enjoy using a white or even a lemon-flavored mix for a more intense lemon experience. Chocolate cake mix, though unconventional, could pair interestingly with a raspberry filling swap.
What can I use if I don’t have cream cheese?
Ricotta or mascarpone cheese can serve as a lovely, creamy substitute if you don’t have cream cheese on hand. Each will add its unique texture and flavor, so feel free to experiment based on your taste preferences.
Is it necessary to preheat the oven?
Yes, preheating the oven ensures that the cake begins baking immediately, which is important for the texture and rise. Starting with a cold oven can lead to uneven cooking and a less-than-ideal result.
How do I know when the cake is done?
The best way to determine whether your dump cake is done is the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready to be pulled out of the oven.
Can I make this cake ahead of time?
Definitely! You can bake the cake a day in advance and refrigerate it after it cools. It retains its delightful flavors, making it a convenient option for gatherings and events where time is of the essence.
Is there a way to make this recipe dairy-free?
For a dairy-free version, substitute the cream cheese with a dairy-free alternative, such as a cream cheese-style spread, and use a plant-based butter. The result will still be delicious while accommodating dietary restrictions.
Lemon Cream Cheese Dump Cake
Equipment
- Oven
- square baking dish
Ingredients
- 1 16 oz. can of lemon pie filling
- 1 15 oz. package of yellow cake mix
- 4 oz. cream cheese diced
- 1/2 cup unsalted butter cut into thin slices
Instructions
- Begin by preheating the oven to 350º F and lightly grease a square baking dish with butter or a non-stick spray.
- Spread the lemon pie filling evenly in the bottom of the prepared dish, making sure it reaches the corners.
- Sprinkle half of the cake mix on top of the lemon filling, then add the diced cream cheese evenly over it before finishing with the rest of the cake mix.
- Arrange the butter slices in a single layer, covering as much of the cake mix as possible.
- Bake in the oven for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool for 15 to 20 minutes before serving. Enjoy this sweet treat!
