Lemon Cream Cheese Dump Cake
why make this recipe
Lemon Cream Cheese Dump Cake is a delightful dessert that combines the zesty flavor of lemon with the creamy richness of cream cheese. It’s an easy recipe that requires minimal effort, making it perfect for busy weeknights or last-minute gatherings. This cake is light, refreshing, and sure to please anyone with a sweet tooth. The best part? You can throw everything together in just a few minutes and let the oven do the work!
how to make Lemon Cream Cheese Dump Cake
Ingredients:
- Lemon pie filling (1 can, 16 oz)
- Yellow cake mix (1 package, 15 oz)
- Cream cheese (4 oz, cubed)
- Unsalted butter (1/2 cup, 1 stick, thinly sliced)
Directions:
- Preheat the oven to 350°F. Lightly grease a square baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- Sprinkle half of the yellow cake mix over the lemon filling.
- Distribute the cubed cream cheese over the cake mix layer.
- Top with the remaining cake mix.
- Place thinly sliced butter on top in a single layer.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 15–20 minutes before serving.
how to serve Lemon Cream Cheese Dump Cake
You can serve this cake warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream. You might also want to add a drizzle of whipped cream or a sprinkle of lemon zest for an extra touch.
how to store Lemon Cream Cheese Dump Cake
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil. It can stay in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Lemon Cream Cheese Dump Cake
- Use fresh lemon zest to enhance the lemon flavor.
- Make sure your cream cheese is softened for easier mixing.
- Experiment with different flavored pie fillings, like blueberry or cherry, to create your variations.
variation
You can easily swap the lemon pie filling for other fruit fillings, like raspberry or cherry, to change the flavor profile. Additionally, topping the cake with fruits or nuts can add texture and taste.
FAQs
1. Can I make this cake ahead of time?
Yes! You can prepare the cake and keep it in the refrigerator for a day before baking. Just bake it when you’re ready to serve.
2. Can I use a different type of cake mix?
Absolutely! While yellow cake mix works great, you can try any flavor you like, such as white or even lemon cake mix for more lemony taste.
3. What if I don’t have cream cheese?
If you don’t have cream cheese, you could use a similar type of soft cheese like mascarpone or omit it for a simpler cake version.
Lemon Cream Cheese Dump Cake
Ingredients
Main Ingredients
- 1 can Lemon pie filling (16 oz)
- 1 package Yellow cake mix (15 oz)
- 4 oz Cream cheese, cubed Ensure cream cheese is softened for easier mixing.
- 1/2 cup Unsalted butter, thinly sliced Use one whole stick of butter.
Instructions
Preparation
- Preheat the oven to 350°F. Lightly grease a square baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- Sprinkle half of the yellow cake mix over the lemon filling.
- Distribute the cubed cream cheese over the cake mix layer.
- Top with the remaining cake mix.
- Place thinly sliced butter on top in a single layer.
Baking
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 15–20 minutes before serving.
