Introduction:
Lemon Cream Cheese Dump Cake is a sweet and tangy dessert that’s incredibly easy to make with minimal effort.
Just as the name suggests, all the ingredients are “dumped” into a baking dish, and the result is a rich, creamy, and flavorful cake.
With the refreshing zest of lemon and the creamy texture of cream cheese, this dump cake is perfect for any occasion—whether it’s a casual family dinner or a special gathering.
Ingredients:
1 (15.25 oz) box lemon cake mix
1 (8 oz) package cream cheese, softened
1/2 cup butter, melted
1 (21 oz) can lemon pie filling
1/2 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
In a large mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly across the bottom of the prepared baking dish.
Pour the lemon pie filling on top of the cream cheese mixture, spreading it out evenly.
Sprinkle the dry lemon cake mix evenly over the top of the pie filling (do not mix).
Drizzle the melted butter over the dry cake mix.
Bake for 40-45 minutes or until the top is golden brown and bubbly.
Let the cake cool for about 10 minutes before serving.
Description: This Lemon Cream Cheese Dump Cake is the perfect balance of sweet, tangy, and creamy. The rich cream cheese layer provides a luscious base that complements the zesty lemon pie filling. Topping it all off with a golden, slightly crispy cake layer makes every bite a delightful treat. It’s a no-fuss dessert that’s sure to impress anyone who tastes it. Whether served warm or at room temperature, this cake is a true crowd-pleaser.
Tips:
For added texture, you can sprinkle some shredded coconut or chopped nuts on top before baking.
If you want a stronger lemon flavor, add some freshly grated lemon zest to the cream cheese mixture or the pie filling.
For an extra creamy texture, you can substitute sour cream for half of the cream cheese.
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert.
Variations:
Blueberry Lemon Dump Cake: Swap out the lemon pie filling for blueberry pie filling for a berry twist.
Strawberry Lemon Dump Cake: Use strawberry pie filling in place of the lemon for a delicious combination.
Lemon Poppy Seed Dump Cake: Add a tablespoon of poppy seeds to the cake mix for a fun, lemony crunch.
Corrections:
Make sure to spread the cream cheese mixture evenly in the dish so that each slice gets a good amount of the creamy layer.
The cake should be golden brown and bubbly when it’s done baking. If the top is not golden enough, let it bake for a few more minutes.
Don’t mix the cake mix into the lemon filling; just sprinkle it on top and let it bake as is for the perfect texture.
Enjoy: Once you’ve let it cool slightly, cut yourself a generous slice of this zesty, creamy, and delightful dump cake. Whether you’re serving it to family or friends, this dessert will quickly become a favorite!