Lemon Cream Cheese Dump Cake – A luscious blend of tangy lemon, creamy cheese, and a buttery golden topping. Simple, warm, and irresistibly delicious!
Why You’ll Love This Recipe
- Quick and easy: Minimal prep time with simple ingredients.
- Tangy and sweet: The perfect balance of lemon and cream cheese.
- Great for gatherings: A guaranteed hit at potlucks and parties.
- Versatile serving options: Serve warm or chilled with toppings.
- No complicated steps: Ideal for beginner bakers.
Ingredients
- 1 can (16 oz) lemon pie filling
- 1 package (15 oz) yellow cake mix
- 4 oz cream cheese, cubed
- ½ cup (1 stick) unsalted butter, thinly sliced
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer Ingredients: Spread the lemon pie filling evenly across the bottom of the prepared baking dish. Sprinkle half of the dry cake mix over the pie filling. Distribute the cream cheese cubes evenly over the cake mix layer. Top with the remaining cake mix.
- Add Butter: Place the thinly sliced butter pieces evenly over the top layer, covering as much surface area as possible.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbly.
- Cool and Serve: Remove from the oven and let the cake cool for 15-20 minutes before serving. Enjoy warm, optionally topped with whipped cream or a scoop of vanilla ice cream.
Servings and Timing
- Servings: 8-10
- Prep Time: 10 minutes
- Cooking Time: 35-40 minutes
- Total Time: 45-50 minutes
- Calories: Approximately 300 kcal per serving
Variations
- Berry Twist: Add fresh or frozen berries for extra flavor.
- Nutty Crunch: Sprinkle chopped pecans or almonds on top before baking.
- Lemon Zest: Enhance the citrus flavor by adding fresh lemon zest.
- Gluten-Free: Use a gluten-free cake mix for a dietary-friendly option.
- Extra Creamy: Swirl additional cream cheese into the filling for more richness.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze baked cake in a sealed container for up to 2 months.
- Reheating: Warm individual portions in the microwave for 20-30 seconds or enjoy cold.
FAQs
Can I use a different cake mix flavor?
Yes, white or vanilla cake mix works well for a milder flavor.
Can I use fresh lemon instead of pie filling?
No, the pie filling provides necessary sweetness and texture.
Do I need to refrigerate leftovers?
Yes, due to the cream cheese content, refrigeration is recommended.
Can I make this dessert ahead of time?
Yes, prepare it a day in advance and reheat before serving.
Can I add more cream cheese?
Absolutely, for a richer texture, increase the cream cheese to 6 oz.
What can I serve with this cake?
Whipped cream, vanilla ice cream, or fresh berries complement it well.
Can I make this without butter?
Butter helps create a crispy topping, so it’s essential for the texture.
Can I use margarine instead of butter?
Yes, but butter provides better flavor and richness.
How do I know when the cake is done?
The top should be golden brown, and the edges should be bubbling.
Can I make this in a smaller dish?
Yes, adjust baking time accordingly for smaller portions.
Conclusion
Lemon Cream Cheese Dump Cake is the perfect fuss-free dessert that offers a delightful combination of tangy and sweet flavors. Whether you’re serving it at a family gathering or enjoying it as a special treat, this easy recipe is sure to become a favorite.
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Lemon Cream Cheese Dump Cake
- Total Time: 45 minutes
- Yield: 8–10 1x
Description
Enjoy the zesty flavor of Lemon Cream Cheese Dump Cake, a simple and delicious dessert with a creamy, tangy filling and a buttery topping. Perfect for any occasion!
Ingredients
- 1 can (16 oz) lemon pie filling
- 1 package (15 oz) yellow cake mix
- 4 oz cream cheese, cubed
- ½ cup (1 stick) unsalted butter, thinly sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer Ingredients: Spread the lemon pie filling evenly across the bottom of the prepared baking dish. Sprinkle half of the dry cake mix over the pie filling. Distribute the cream cheese cubes evenly over the cake mix layer. Top with the remaining cake mix.
- Add Butter: Place the thinly sliced butter pieces evenly over the top layer, covering as much surface area as possible.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbly.
- Cool and Serve: Remove from the oven and let the cake cool for 15-20 minutes before serving. Enjoy warm, optionally topped with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast