Lemon Cream Cheese Dump Cake is one of the easiest and most scrumptious desserts you’ll ever make. With its bright lemon flavor and rich cream cheese filling, this dump cake is sure to satisfy even the strongest sweet tooth. I’ve been baking this lemon treat for years, and my friends and family just can’t get enough of it. The best part is you don’t need any fancy kitchen skills to whip it up. If you love lemon desserts as much as I do, then get ready to fall head over heels for this dump cake.
Why You’ll Love This Lemon Cream Cheese Dump Cake
– Simple Delight: An effortless dessert that’s packed with flavorful satisfaction.
– Citrusy Richness: Bright lemon essence meets creamy cheesiness in every bite.
– Quick and Easy: Minimal prep time for maximum dessert enjoyment.
– Crowd-Pleaser: A go-to sweet treat for gatherings and celebrations.
Ingredients
– Lemon Pie Filling: 1 can (16 ounces) – Adds tangy sweetness to the dish.
– White Chocolate Chips: 1 cup – Offers a creamy, indulgent touch.
– Cream Cheese (cubed): 4 ounces – Provides a rich and smooth texture.
– Lemon Cake Mix: 1 box (15.25 ounces) – Infuses lemon flavor into the cake.
– Unsalted Butter (thinly sliced): ½ cup – Helps in achieving a golden, buttery finish.
How to Make Lemon Cream Cheese Dump Cake
– Step 1: Preheat the Oven: Set the oven to 350°F.
– Step 2: Prep the Pan: Grease a 12-inch skillet or a 9×9 or 9×13-inch baking dish.
– Step 3: Layer Ingredients: Pour in the lemon pie filling, sprinkle white chocolate chips, add cubed cream cheese, cover with lemon cake mix, and top with sliced butter.
– Step 4: Bake: Bake for 1 hour until the top is golden brown and the filling bubbles.
Storage Options
For leftovers, store the cake in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly and store for up to 2 months. Reheat individual slices in the microwave for a quick treat.
Variations and Substitutions
– Cherry Twist: Swap lemon for cherry pie filling and white or chocolate cake mix.
– Tropical Flavors: Experiment with pineapple filling and coconut cake mix for a summery twist.
– Nutty Addition: Sprinkle chopped nuts on top before baking for added crunch.
– Glazed Finish: Drizzle a lemon glaze on the cooled cake for extra sweetness.
What to Serve With Lemon Cream Cheese Dump Cake
– Vanilla Ice Cream: A classic pairing for warm cake and cold ice cream.
– Lemonade: Refreshing citrus beverage to complement the lemony dessert.
– Fresh Berries: Serve with a side of mixed berries for a fruity touch.
– Whipped Cream: Light and airy topping to enhance the creamy texture.
Frequently Asked Questions
– Can I use a different fruit pie filling ? : Yes, feel free to experiment with various fruit fillings for a customized flavor profile.
– Can I make this cake ahead of time ? : Absolutely, prepare the cake in advance and bake it when ready for a fresh, warm treat.
– How can I enhance the lemon flavor ? : Add lemon zest to the cake mix for an extra burst of citrusy goodness.
– Can I use salted butter ? : While unsalted butter is preferred, you can use salted butter with a slight adjustment in the salt content of the recipe.
Indulge in the magical fusion of tangy lemon and creamy cheese with every bite of this decadent dump cake. The golden-brown top, bubbling filling, and rich flavors will transport you to dessert heaven, leaving your taste buds longing for more.
Lemon Cream Cheese Dump Cake
Ingredients
- Lemon Pie Filling
- 1 can (16 ounces) Lemon Pie Filling
- 1 cup White Chocolate Chips
- 4 ounces Cream Cheese (cubed)
- 1 box (15.25 ounces) Lemon Cake Mix
- 1/2 cup Unsalted Butter (thinly sliced)
Instructions
- Preheat the oven to 350°F.
- Grease a 12-inch skillet or a 9×9 or 9×13-inch baking dish.
- Layer the lemon pie filling, white chocolate chips, cubed cream cheese, lemon cake mix, and sliced butter in the pan.
- Bake for 1 hour until the top is golden brown and the filling bubbles.
Notes