The Perfect Lemon Dessert with a Creamy Twist
If you’re a lemon lover searching for the ideal dessert, look no further than this Lemon Cream Cheese Dump Cake. The dump cake method, popularized in the 1980s, has long been celebrated for its simplicity and ease. Dump cakes combine basic ingredients (usually a cake mix, pie filling, and butter) into a baking dish, making them perfect for novice bakers or anyone craving a quick and delicious dessert.
My Love for Lemon Cream Cheese Dump Cake
The bright, zesty flavor of lemon always brings me back to summer days spent in my grandmother’s kitchen, where she taught me the joys of baking. This Lemon Cream Cheese Dump Cake has become a family favorite and never fails to impress at gatherings. It’s incredibly easy to make, yet tastes like a gourmet treat, and that tangy lemon paired with rich cream cheese makes it an irresistible dessert.
Why You Should Try This Lemon Cream Cheese Dump Cake
The beauty of a dump cake is that it’s beginner-friendly but delivers big on flavor. This Lemon Cream Cheese Dump Cake is unique because it combines the fresh, tangy taste of lemon pie filling with the creamy richness of cream cheese. Whether you’re hosting a party or craving a midweek treat, this cake is sure to be a hit, and with just four ingredients, it’s as convenient as it is delicious.
Ingredients, Tools, and Preparation for Making Lemon Cream Cheese Dump Cake
Ingredients:
- Lemon Pie Filling – 2 cans (21 ounces each) of lemon pie filling bring that vibrant, tangy lemon flavor.
- Cream Cheese – 8 ounces, cubed and chilled. Adds creaminess and richness.
- Yellow Cake Mix – 1 box of yellow cake mix (about 15 ounces). This creates the fluffy, golden cake topping.
- Unsalted Butter – 1 cup (2 sticks) of melted butter. The butter helps the cake topping turn golden brown and adds a buttery richness.
Tools Needed:
- 9×13-inch Baking Dish – A standard baking dish provides the perfect size for this recipe.
- Mixing Spoon – To spread the ingredients evenly.
- Oven Mitts – Essential for safe baking.
- Spatula – For serving.
Special Preparation Tips:
- Choosing Ingredients: Go for a high-quality lemon pie filling to get the best lemon flavor. Using unsalted butter helps balance the sweetness.
- Preparation Tip: For an extra tangy flavor, add a teaspoon of fresh lemon zest to the cake mix before baking.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure even baking.
Step 2: Prepare the Baking Dish
Lightly grease your 9×13-inch baking dish to prevent sticking. This will make serving easier and keep your cake in perfect slices.
Step 3: Add Lemon Pie Filling
Pour the lemon pie filling into the baking dish and spread it out to cover the bottom evenly. This will be the tangy base of your dump cake.
Step 4: Add Cream Cheese Cubes
Scatter cubed cream cheese over the lemon pie filling. This adds a creamy layer that melts beautifully into the cake during baking.
Step 5: Sprinkle the Cake Mix
Sprinkle the yellow cake mix evenly over the lemon and cream cheese layers. Be careful not to mix; you want the layers to stay distinct for the best texture.
Step 6: Drizzle Melted Butter
Pour melted butter evenly over the cake mix, covering much of the surface. This will help create a golden brown, crumbly top.
Step 7: Bake to Golden Perfection
Bake in the preheated oven for 45–50 minutes or until the top of the cake is golden brown and bubbly. Let the cake cool for about 10 minutes before serving.
Variations, Substitutions, and Tips
- Add Fresh Blueberries: Mix 1 cup of fresh blueberries into the lemon pie filling for a fruity twist.
- Try a Different Cake Mix: Substitute with lemon cake mix for extra lemon flavor.
- Topping Options: Serve with homemade whipped cream, a sprinkle of lemon zest, or even a dusting of powdered sugar.
My Experience with Lemon Cream Cheese Dump Cake Recipe
I’ve made this Lemon Cream Cheese Dump Cake countless times, and it always turns out beautifully. After a few tests, I found that using melted butter instead of cold butter gives the cake topping a much more even, golden finish. If you’re a lemon lover, this cake delivers on flavor and simplicity, and it’s one of my go-to dessert recipes for gatherings.
Nutrition Information (Per Serving)
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 52g
- Protein: 4g
- Sugars: 33g
Frequently Asked Questions
1. Can I use a different type of fruit filling?
Yes, you can substitute the lemon pie filling with blueberry or cherry filling for a new flavor profile.
2. Do I need to soften the cream cheese?
No, using chilled cream cheese cubes works best as they melt slowly into the cake, giving it a creamy texture.
3. Can I make this dump cake gluten-free?
Yes, substitute the yellow cake mix with a gluten-free cake mix for a gluten-free version.
4. Should I refrigerate leftovers?
Yes, cover any leftover cake and store it in the refrigerator for up to 3 days.
5. Can I add whipped cream or ice cream as a topping?
Absolutely! Whipped cream or a scoop of vanilla ice cream is a delicious addition to this dessert.
Conclusion
This Lemon Cream Cheese Dump Cake is a tangy, creamy dessert that’s as easy to make as it is delicious. With just four ingredients and minimal prep time, it’s perfect for any occasion. Serve it warm with a dollop of whipped cream or a sprinkle of lemon zest for a delightful treat that will impress your family and friends.
Recipe Card
Lemon Cream Cheese Dump Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
Ingredients:
- 2 cans lemon pie filling (21 oz each)
- 8 oz cream cheese, cubed
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
Instructions:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread lemon pie filling on the bottom of the dish.
- Scatter cream cheese cubes over the lemon filling.
- Sprinkle yellow cake mix evenly over the filling and cream cheese.
- Drizzle melted butter over the cake mix.
- Bake for 45–50 minutes, until golden brown.
Nutrition (Per Serving):
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 52g
- Protein: 4g
- Sugars: 33g
Notes:
- Substitute with gluten-free cake mix for a gluten-free option.
- Add 1 cup of fresh blueberries for a fruity variation.
