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 rich creaminess of cream cheese. This cake is not only simple to make but also packs a punch of flavor that will please anyone who takes a bite. It’s perfect for family gatherings, potlucks, or just a sweet treat at home. The best part is, it requires minimal effort and uses common ingredients, making it an ideal choice for both beginner and seasoned bakers.

how to make Lemon Cream Cheese Dump Cake

Ingredients:

• 1 box of yellow cake mix
• 1 (21 oz) can of lemon pie filling
• 8 oz cream cheese, softened to room temperature
• ½ cup butter, melted
• 1 cup powdered sugar

Directions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Evenly spread the lemon pie filling across the bottom of the prepared dish.
3. In a mixing bowl, combine the softened cream cheese with the powdered sugar, stirring until smooth.
4. Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread it out to cover as much as possible.
5. Sprinkle the dry cake mix evenly over the cream cheese layer.
6. Drizzle the melted butter generously atop the cake mix.
7. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden and bubbly.
8. Allow to cool slightly before serving.

how to serve Lemon Cream Cheese Dump Cake

This cake can be served warm or at room temperature. Cut it into squares and place them on dessert plates. For an extra touch, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top. Fresh lemon slices or mint leaves can also make for a lovely garnish, enhancing both the visual appeal and the flavor.

how to store Lemon Cream Cheese Dump Cake

Store any leftover Lemon Cream Cheese Dump Cake in an airtight container at room temperature for up to two days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to cover it well so it stays fresh.

tips to make Lemon Cream Cheese Dump Cake

• Make sure your cream cheese is softened to room temperature for easy mixing.
• For a more intense lemon flavor, add a bit of lemon zest to the cream cheese mixture.
• If you prefer a sweeter cake, feel free to adjust the amount of powdered sugar.
• You can top the cake with fresh fruit like blueberries or strawberries for added color and taste.

variation

For a different flavor profile, try using a chocolate cake mix instead of yellow cake mix. You can replace the lemon pie filling with cherry or blueberry pie filling for a tasty twist.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make it a day ahead. Just store it covered in the refrigerator and bring it to room temperature before serving.

2. Is it possible to freeze this cake?
Yes, you can freeze the cake. Cut it into squares, wrap each piece in plastic wrap, and place them in a freezer bag. It can be frozen for up to three months.

3. Can I use homemade lemon filling instead of canned?
Absolutely! If you prefer to make your lemon filling from scratch, go for it. Just ensure it has a similar consistency to maintain the cake’s texture.

Lemon Cream Cheese Dump Cake

A simple and delightful dessert combining lemon flavor and creaminess of cream cheese, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 9 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 box yellow cake mix
• 1 canned 21 oz can of lemon pie filling
• 8 oz cream cheese, softened to room temperature Ensure cream cheese is at room temperature for easy mixing.
• ½ cup butter, melted
• 1 cup powdered sugar Adjust for sweetness as desired.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Evenly spread the lemon pie filling across the bottom of the prepared dish.
3. In a mixing bowl, combine the softened cream cheese with the powdered sugar, stirring until smooth.
4. Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread it out to cover as much as possible.
5. Sprinkle the dry cake mix evenly over the cream cheese layer.
6. Drizzle the melted butter generously atop the cake mix.

Baking

1. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden and bubbly.

Serving

1. Allow to cool slightly before serving. This cake can be served warm or at room temperature.

Notes

For serving, cut into squares and consider adding a dollop of whipped cream or a scoop of vanilla ice cream. Fresh lemon slices or mint leaves can also enhance visual appeal and flavor. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Freeze cut squares wrapped in plastic for up to three months.

Emma