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Looking for a quick, crowd-pleasing dessert with a bright and creamy twist? This Lemon Cream Cheese Dump Cake combines tangy lemon flavors with the rich indulgence of cream cheese, making it the ultimate dessert for any occasion.
Why You’ll Love This Lemon Cream Cheese Dump Cake
- Simplicity at Its Best: Minimal effort with maximum flavor – perfect for busy days.
- Luscious Lemon Flavor: Lemon pie filling, lemon cake mix, and white chocolate chips create a tangy and sweet masterpiece.
- Creamy Indulgence: Cubed cream cheese adds a decadent, creamy layer.
- Customizable: Swap ingredients to suit your taste for endless variations.
Ingredients for Lemon Cream Cheese Dump Cake
- Lemon Pie Filling: 1 can (16 ounces)
- White Chocolate Chips: 1 cup
- Cream Cheese (cubed): 4 ounces
- Lemon Cake Mix: 1 box (15.25 ounces)
- Unsalted Butter (thinly sliced): ½ cup
How to Make Lemon Cream Cheese Dump Cake
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C).
Step 2: Prepare Your Baking Dish
- Grease a 12-inch skillet or a 9×9-inch or 9×13-inch baking dish.
Step 3: Layer the Ingredients
- Pour the lemon pie filling evenly into the prepared dish.
- Sprinkle the white chocolate chips over the filling.
- Distribute the cubed cream cheese on top.
Step 4: Add the Cake Mix
- Spread the lemon cake mix evenly over the filling and cream cheese layer.
Step 5: Top with Butter
- Place thin slices of butter evenly over the cake mix.
Step 6: Bake
- Bake for approximately 1 hour, or until the top is golden brown and the filling is bubbling.
Storage Options
- Refrigerate: Cover leftovers with plastic wrap or foil and store in the fridge for up to 3 days.
- Freeze: Slice and freeze individual portions for up to 1 month. Reheat in the oven or microwave before serving.
Variations and Substitutions
- Fruit Swap: Use cherry, pineapple, or apple pie filling instead of lemon for a new flavor profile.
- Nutty Addition: Sprinkle chopped almonds or pecans on top for a crunchy texture.
- Chocolate Twist: Substitute the white chocolate chips with dark chocolate chips for added richness.
- Gluten-Free Option: Use a gluten-free cake mix for a gluten-friendly dessert.
What to Serve With Lemon Cream Cheese Dump Cake
- Vanilla Ice Cream: A scoop of ice cream complements the warm, tangy flavors.
- Whipped Cream: Add a dollop for a lighter, creamy finish.
- Fresh Berries: Serve with strawberries, blueberries, or raspberries for a burst of freshness.
- Lemonade or Iced Tea: Pair with a chilled glass of lemonade for a citrusy duo.
Frequently Asked Questions
- Can I use a different cake mix flavor ?
Absolutely! Experiment with flavors like vanilla, white, or even chocolate for a unique twist. - Can I make this recipe ahead of time ?
Yes! Assemble the cake and bake it fresh when you’re ready to serve. - Can I use salted butter instead of unsalted ?
Yes, but adjust the recipe’s salt content as needed.
This Lemon Cream Cheese Dump Cake delivers a mouthwatering balance of tangy lemon and creamy decadence. The golden-brown top, combined with the citrusy filling and luscious cream cheese layer, will delight your taste buds. Whether it’s for a special occasion or a simple weeknight treat, this dessert is always a hit.
Lemon Cream Cheese Dump Cake
Looking for a delightful and easy-to-make dessert that combines the zesty taste of lemon with the creaminess of cream cheese? Look no further than the Lemon Cream Cheese Dump Cake. This scrumptious dessert is a crowd-pleaser with its bright lemon flavor and rich cream cheese filling. Whether you're a seasoned baker or a beginner in the kitchen, this dump cake is sure to satisfy your sweet tooth and impress your guests.
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Servings: 12 slices
Ingredients
- 1 can Lemon Pie Filling (16 ounces)
- 1 cup White Chocolate Chips
- 4 ounces Cream Cheese (cubed)
- 1 box Lemon Cake Mix (15.25 ounces)
- 1/2 cup Unsalted Butter (thinly sliced)
Instructions
- Preheat your oven to 350°F.
- Grease a 12-inch skillet or a 9x9 or 9x13-inch baking dish.
- Pour the lemon pie filling into the prepared dish. Sprinkle white chocolate chips over the filling. Distribute the cubed cream cheese on top.
- Evenly cover the filling with the lemon cake mix.
- Place thinly sliced butter pads on top of the cake mix.
- Bake for approximately 1 hour or until the top is golden brown and the filling bubbles up.
Notes
To store any leftovers of this Lemon Cream Cheese Dump Cake, simply cover it tightly with plastic wrap or aluminum foil and refrigerate. You can also freeze individual slices for future enjoyment. To reheat, place the cake in the oven at a low temperature until warmed through.
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