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Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake Recipe

Lemon Cream Cheese Dump Cake is an easy, delicious dessert that combines the bright, tangy flavor of lemon with the creamy goodness of cream cheese. This no-fuss cake requires minimal prep—just dump the ingredients in a baking dish, bake, and enjoy! The cake is a beautiful balance of tart lemon and sweet cream cheese, perfect for spring or summer gatherings, potlucks, or just when you’re craving a bright and sunny treat.

Table of Contents

Ingredients

  • 1 box (15.25 oz) lemon cake mix
  • 1 can (21 oz) lemon pie filling
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional for extra flavor)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Layer the Ingredients: Spread the lemon pie filling evenly on the bottom of the prepared baking dish.
  3. Add the Cake Mix: Sprinkle the lemon cake mix evenly over the lemon pie filling.
  4. Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the cake mix layer, spacing it out evenly.
  5. Add the Butter: Drizzle the melted butter evenly over the top of the cake mix and cream cheese mixture.
  6. Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cake is set. The cream cheese will be slightly bubbly.
  7. Cool and Serve: Allow the cake to cool for at least 15 minutes before serving. Garnish with lemon zest, if desired.

Tips for Perfect Lemon Cream Cheese Dump Cake

  • Use Softened Cream Cheese: Make sure the cream cheese is softened to room temperature before mixing to ensure a smooth consistency.
  • Even Layering: Spread each layer evenly to ensure the cake bakes uniformly and each bite is perfectly balanced.
  • Don’t Overbake: Keep an eye on the cake towards the end of baking. You want the top to be golden, but not overdone, to keep the inside soft and moist.

Recipe Variations

  • Blueberry Lemon Dump Cake: Add 1 cup of fresh or frozen blueberries on top of the lemon pie filling before adding the cake mix for a burst of berry flavor.
  • Coconut Lemon Dump Cake: Sprinkle 1/2 cup of shredded coconut over the cake mix before drizzling the butter for a tropical twist.
  • Gluten-Free Option: Substitute the lemon cake mix with a gluten-free cake mix to accommodate dietary needs.

FAQs

Q: Can I use other flavors of pie filling?
A: Absolutely! You can substitute the lemon pie filling with other flavors like cherry, blueberry, or apple for a different twist on the cake.

Q: How do I store leftovers?
A: Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or reheat individual portions in the microwave.

Q: Can I make this cake ahead of time?
A: Yes! You can make this cake a day in advance. Store it in the refrigerator and let it come to room temperature or warm it slightly before serving.

Serving Suggestions

  • With Whipped Cream: Top each slice with a dollop of whipped cream for an extra creamy touch.
  • With Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a decadent dessert.
  • With Fresh Berries: Garnish with fresh raspberries or blueberries for a burst of color and flavor that complements the lemon.

Lemon Cream Cheese Dump Cake is a simple yet delightful dessert that brings together the bright taste of lemon and the creamy richness of cream cheese. With its easy preparation and irresistible flavor, it’s perfect for any occasion. Whether you’re making it for a family gathering, a potluck, or just a treat for yourself, this cake is sure to impress. Give it a try, and enjoy the delicious combination of flavors in every bite!