A 4-Ingredient Lemon Cream Cheese Dump Cake is a quick, refreshing, and delightful dessert perfect for any occasion. With its tangy lemon flavor, creamy cheese filling, and a buttery cake layer, this easy recipe will become your go-to for family gatherings, potlucks, or just a sweet treat to enjoy at home.
Ingredients
- 1 box lemon cake mix (about 15.25 oz)
- 1 can lemon pie filling (21 oz)
- 1 package cream cheese (8 oz, softened)
- 1 stick butter (½ cup, melted)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Dollop the softened cream cheese over the lemon pie filling, spreading it as evenly as possible with a spoon or spatula.
- Sprinkle the dry cake mix over the top of the cream cheese and pie filling mixture, covering it completely.
- Drizzle the melted butter evenly over the dry cake mix, ensuring most of the surface is moistened.
- Bake in the preheated oven for 35–40 minutes or until the top is golden and bubbly.
- Let the cake cool slightly before serving, allowing the layers to set.
Serving and Storage Tips
- Serving: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the citrus flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 20–30 seconds for a freshly-baked taste.
FAQs
1. Can I use a different flavor of pie filling?
Yes, you can substitute lemon pie filling with other flavors like cherry or blueberry for a unique twist.
2. Can I make this cake ahead of time?
Absolutely! Prepare and bake the cake a day ahead and store it in the refrigerator. Reheat it slightly before serving for the best experience.
3. What if I don’t have lemon cake mix?
If lemon cake mix isn’t available, you can use a yellow or vanilla cake mix and add 1–2 teaspoons of lemon extract for a similar flavor profile.
4. Can I add toppings to this dump cake?
Certainly! Try adding a sprinkle of powdered sugar, fresh lemon zest, or even crushed nuts on top after baking for added texture and flavor.
4-Ingredient Lemon Cream Cheese Dump Cake
This easy dump cake combines tangy lemon pie filling, creamy pockets of cream cheese, and a buttery cake topping. It’s perfect for a quick dessert that tastes like you spent hours in the kitchen.
Ingredients
- 1 (21 oz) can lemon pie filling
- 1 (15.25 oz) box yellow cake mix
- 8 oz cream cheese, softened and cubed
- 1/2 cup (1 stick) unsalted butter, thinly sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer Ingredients:
- Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
- Sprinkle half of the dry yellow cake mix over the lemon pie filling.
- Distribute the cubed cream cheese evenly over the cake mix layer.
- Sprinkle the remaining cake mix over the cream cheese.
- Arrange the thinly sliced butter pieces evenly on top of the final cake mix layer, covering as much surface as possible.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Cool and Serve: Remove from the oven and allow the cake to cool for 15-20 minutes before serving. Enjoy warm, optionally topped with whipped cream or a scoop of vanilla ice cream.
Notes
- Ensure the cream cheese is softened to allow for easier cubing and even distribution.
- For a more pronounced lemon flavor, consider adding a teaspoon of lemon zest to the lemon pie filling.
- This recipe is versatile; feel free to experiment with different pie fillings and cake mix flavors to suit your taste.