Craving a quick, fuss-free dessert that will impress everyone? Imagine a cake so simple to make, yet so irresistible, that you’ll find yourself whipping it up for every occasion. This Lemon Cream Cheese Dump Cake is your answer! With just a handful of ingredients and minimal effort, you’ll have a delightful treat bursting with bright, tangy lemon flavor and a rich, creamy texture. Perfect for potlucks, family gatherings, or when you simply want to indulge in something delicious, this dessert will make you the star of any event. Let’s dive into this effortless recipe that’s bound to be your new go-to!
Ingredients
- 1 box of lemon cake mix (15.25 oz) – adds that delightful lemony base
- 1 can of lemon pie filling (21 oz) – provides a tangy, luscious layer
- 8 oz of cream cheese, softened – for a rich, creamy balance
- 1/2 cup of unsalted butter, melted – to give that perfect buttery topping
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. The right start ensures an even, beautifully golden cake.
- Spread the lemon pie filling evenly over the bottom of the prepared dish. This will be the tangy, vibrant base of your dessert.
- Add dollops of the softened cream cheese on top of the lemon filling, spacing them out for even coverage. Don’t stress about perfection; a bit of unevenness adds charm and texture.
- Sprinkle the dry lemon cake mix evenly over the filling and cream cheese. It may seem unusual to use dry cake mix, but trust the process—it’s what makes this dump cake so special!
- Pour the melted butter slowly over the top, ensuring it covers as much of the cake mix as possible. This step is key to achieving a crunchy, golden crust. It’s okay if some dry spots remain; they’ll add texture and crunch.
- Bake for 45-50 minutes, or until the top is golden brown and bubbly. The aroma of warm lemon and buttery crust will fill your kitchen. Allow the cake to cool for at least 10 minutes before serving. Serve it warm or at room temperature for the best experience.
Tips for Success
- For an extra twist, sprinkle some lemon zest over the top before baking for a burst of freshness.
- Want more texture? Add a handful of chopped nuts or shredded coconut to the dry cake mix before adding the butter.
- Serving suggestions: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Loved this easy Lemon Cream Cheese Dump Cake? Don’t keep it a secret—share the joy with friends and family! Snap a photo and post it on Pinterest or share it on Facebook. We’d love to see your creations, so be sure to tag us and spread the love for this simple yet scrumptious dessert!
FAQ
Can I use a different flavor of cake mix?
Absolutely! Feel free to get creative. White or yellow cake mix works well, or try a spice cake mix for a warmer flavor profile.
What if I don’t have lemon pie filling?
No worries! You can use other fruit pie fillings, like blueberry or cherry, for a delightful twist. Each variation brings a new and exciting flavor to the cake.
Do I need to refrigerate leftovers?
Yes, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days. You can also reheat individual servings in the microwave for a few seconds to enjoy them warm.
Can I make this cake ahead of time?
Yes! This cake is a fantastic make-ahead dessert. Prepare it the night before and store it in the fridge. Simply reheat it gently in the oven before serving, and it will taste as good as freshly baked.
Lemon Cream Cheese Dump Cake
Ingredients
- 1 box of lemon cake mix 15.25 oz
- 1 can of lemon pie filling 21 oz
- 8 oz of cream cheese softened
- 1/2 cup of unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
- Add dollops of the softened cream cheese on top of the lemon filling, spacing them evenly. It doesn’t have to be perfect!
- Sprinkle the dry lemon cake mix over the entire surface, making sure it covers everything evenly.
- Pour the melted butter evenly over the cake mix. Try to cover as much of the dry mix as possible; it’s okay if some dry spots remain.
- Bake for 45-50 minutes, or until the top is golden brown and bubbly. Let the cake cool for at least 10 minutes before serving.