Let’s Talk About the Lemon Cream Cheese Dump Cake!
The Lemon Cream Cheese Dump Cake stands out as a perfect dessert for any occasion. Its simplicity is unmatched, just layer the ingredients, bake, and enjoy. No mixing required.
This dessert combines the tangy brightness of lemon pie filling with the creamy richness of cream cheese, all complemented by the sweet, buttery crumb of yellow cake mix.
Ready in just about an hour, it’s an excellent option for last-minute gatherings, family dinners, or whenever you’re craving an effortless yet indulgent treat. A fuss-free way to enjoy vibrant lemon flavors any day!
Ingredients:
- One 16-ounce can of lemon pie filling
- One 15-ounce package of yellow cake mix
- 4 ounces of cream cheese cubed
- 1/2 cup one stick of unsalted butter, thinly sliced
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Meanwhile, grease a square baking dish with a non-stick cooking spray or butter to avoid sticking.
- Verse the lemon pie filling into the baking dish we prepared before, spread it evenly to cover the bottom and ensure the filling reaches into every corner for a consistent base.
- Sprinkle half of the yellow cake mix evenly over the lemon filling, creating a uniform layer. Arrange the cubed cream cheese over the cake mix, ensuring even distribution for creamy bites throughout. Finish by sprinkling the remaining cake mix evenly over the top.
- Place thinly sliced butter pats across the surface of the cake mix in a slightly overlapping pattern. This ensures even coverage and allows the butter to melt uniformly, moistening the cake mix as it bakes.
- Bake the dish in the preheated oven at 350°F for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the dish from the oven and let the cake cool for 15 to 20 minutes. This resting time allows the layers to set and the flavors to meld beautifully. Slice and serve warm or at room temperature for a delightful treat.
Ingredients Notes for Lemon Cream Cheese Dump Cake!
This simple yet indulgent dessert requires just a few key ingredients, each playing a crucial role in creating its irresistible flavors and textures:
- Lemon Pie Filling: The citrusy heart of the recipe, bringing a bright, tangy flavor that defines this dessert.
- Yellow Cake Mix: Adds sweetness and a light, fluffy texture, balancing the tartness of the lemon pie filling. Plus, it requires no preparation, just sprinkle it on top!
- Cream Cheese: Cubed and scattered, it bakes into rich, creamy pockets that provide a luscious contrast to the zesty lemon.
- Unsalted Butter: Thinly sliced and evenly distributed, it melts into the cake mix, ensuring a moist, golden crust that ties everything together.
Each ingredient works harmoniously to create a dessert that’s both effortless and impressive.
How to Make The Lemon Cream Cheese Dump Cake:
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (177°C).
- Grease a square baking dish lightly with butter or non-stick spray to prevent sticking.
Step 2: Layer the Base
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish, making sure it covers the entire base.
Step 3: Add Cake Mix and Cream Cheese
- Sprinkle half of the yellow cake mix over the lemon filling.
- Evenly distribute the cubed cream cheese over the top, then sprinkle the remaining cake mix to form the next layer.
Step 4: Top with Butter
- Arrange thin slices of butter in a single layer over the surface of the cake mix, ensuring as much of the top is covered as possible.
Step 5: Bake to Perfection
- Place the dish in the preheated oven and bake for 35-40 minutes.
- The cake is ready when the top is golden brown and the toothpick inserted in the center of the cake comes out clean.
Step 6: Cool and Serve
- Let the cake cool for 15-20 minutes before serving it.
- This resting time enhances the flavor and ensures easy slicing.
Enjoy your warm, zesty, and creamy Lemon Cream Cheese Dump Cake!
Storage Options for Lemon Cream Cheese Dump Cake !
- Room Temperature: If you plan to enjoy the cake within a day, cover the dish with plastic wrap or foil and store it at room temperature.
- Refrigeration: For longer storage, transfer leftovers to an airtight container or cover the dish tightly and refrigerate. The cake stays fresh for up to 5 days.
- Freezing: To store for an extended period, freeze individual slices by first placing them on a baking sheet until firm. Then wrap each slice in foil and store in freezer-safe bags or containers. The cake can be frozen for up to 3 months.
- Reheating: To enjoy later, thaw slices in the refrigerator and warm them slightly in the microwave to recreate that fresh-baked taste.
These tips ensure you can savor your Lemon Cream Cheese Dump Cake whenever you like!
Substitutions and Variations for Lemon Cream Cheese Dump Cake!
- Fruit Variations: Switch the lemon pie filling with other options like cherry, blueberry, apple, or mixed berries to match your taste or the season.
- Cake Mix Options: Replace the yellow cake mix with white cake mix for a milder flavor, or use a lemon-flavored mix for an extra zesty twist.
- Dairy-Free Adaptations: Substitute dairy-free cream cheese and plant-based butter to make the recipe suitable for those with lactose intolerance or dairy-free diets.
- Texture Enhancements: Add fresh lemon zest to the pie filling for extra brightness or sprinkle the top with crushed graham crackers, chopped nuts, or shredded coconut for additional crunch and flavor.
- Sweetened Layers: Drizzle a little sweetened condensed milk or a dusting of powdered sugar over the top after baking for added indulgence.
These variations allow you to customize the recipe effortlessly, keeping it exciting and adaptable to your preferences!
Notes!
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Cooling time: 30 minutes
- Total time: 1 hour
- Servings: 8 people
- Cuisine: American
