Oh my goodness, let me tell you about the *most* amazing dessert that’s super simple and absolutely delightful: lemon dump cake with cream cheese! Seriously, this cake is a game-changer. The bright, zesty lemon flavor combined with the creamy richness of cream cheese creates a heavenly experience in every bite. What I love most is how effortlessly you can whip this up. You don’t need to be a baking pro—trust me, if I can do it, so can you! Just a few steps and you’ve got yourself a gorgeous dessert that’s perfect for any occasion, whether it’s a family gathering or just a cozy evening at home. And the best part? It’s ready in no time! I can’t wait for you to try it—you’re going to be hooked!
Ingredients List
Gathering your ingredients is the first step to creating this mouthwatering lemon dump cake with cream cheese! Here’s what you’ll need:
- 1 box lemon cake mix (any brand will do)
- 1 can lemon pie filling (21 oz)
- 1 package cream cheese (8 oz, softened to room temperature—this is super important for easy mixing!)
- 1/2 cup butter (melted)
- 1 cup powdered sugar
- 1/4 cup milk
Make sure your cream cheese is nice and soft so it blends smoothly with the sugar and milk—nobody wants chunky filling! And don’t forget to have your baking pan greased and ready to go for easy cleanup later. Now, let’s get cooking!
How to Prepare Instructions
Alright, let’s get into the fun part—making your lemon dump cake with cream cheese! It’s super easy, I promise. Just follow these steps, and you’ll be enjoying a delicious dessert in no time.
Preparing the Baking Dish
First things first, you’ll want to preheat your oven to 350°F (175°C). While that’s heating up, grab your 9×13 inch baking dish and give it a good greasing with some butter or cooking spray. This will keep your cake from sticking and make cleanup a breeze later on. If you’ve got parchment paper, you can line the bottom for an extra layer of non-stick protection!
Layering the Ingredients
Now, spread the lemon pie filling evenly in the bottom of your greased baking dish. Use a spatula to get it nice and smooth—this is going to be the delicious base of your cake! Next, in a separate bowl, mix your softened cream cheese with the powdered sugar and milk until it’s all nice and creamy. You want it to be smooth, so take your time and mix well! Now, drop spoonfuls of this cream cheese mixture over the lemon filling. Don’t worry about spreading it out just yet; just let those dollops sit there like little clouds waiting for the magic to happen.
Finally, sprinkle the dry lemon cake mix over the entire top—yes, sprinkle, don’t mix! This layering is what gives the cake its signature dump cake texture. Drizzle the melted butter evenly over the cake mix, making sure to cover as much as possible. It’s okay if some areas look a little bare; they’ll get all cozy in the oven!
Baking the Cake
Now it’s time to pop your dish in the oven! Bake for about 30-35 minutes, or until the top is golden brown and the edges are bubbly. You can check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. And oh boy, the smell will be heavenly! Once it’s done, let it cool for a few minutes before diving in. I know it’s tempting, but trust me, letting it cool just a bit makes it even better!
Tips for Success
Now that you’re all set to make this delicious lemon dump cake with cream cheese, here are some handy tips to ensure it turns out perfectly every time!
- Softening the Cream Cheese: Make sure your cream cheese is truly softened. Leave it out at room temperature for about 30 minutes before you start. This really helps it blend smoothly with the sugar and milk.
- Don’t Stir the Cake Mix: Remember, the magic of a dump cake lies in the layering! Sprinkle the dry cake mix on top without mixing it in with the other ingredients—you want those lovely layers!
- Keep an Eye on Baking Time: Ovens can vary, so start checking a few minutes early. You’re looking for that beautiful golden brown color and bubbly edges. Trust me, the aroma will be a dead giveaway that it’s almost ready!
- Serve It Right: This cake is delightful warm, but it’s also tasty chilled! Try it both ways and see what you prefer. And don’t forget the whipped cream on top—it just takes it to the next level!
FAQ Section
Can I use a different type of cake mix?
Absolutely! While lemon cake mix gives this dessert its signature flavor, you can experiment with other flavors too. A yellow or vanilla cake mix would work beautifully and still complement the zesty lemon pie filling. Just keep in mind that it might mellow out the lemon flavor a bit, but hey, variety is the spice of life, right? You could even try a strawberry or almond cake mix for a fun twist!
How do I store leftovers?
If you happen to have any leftover lemon dump cake (which is rare, trust me!), just cover it tightly with plastic wrap or aluminum foil and pop it in the refrigerator. It’ll stay fresh for about 3-4 days. Just remember, you can enjoy it warm or chilled, so feel free to dig in whenever the craving strikes!
Can I add other flavors or ingredients?
Definitely! This recipe is super versatile. If you want to jazz it up a bit, consider adding some fresh blueberries or raspberries on top of the lemon pie filling before layering the cream cheese mixture. You could also mix in a teaspoon of vanilla extract for added flavor or even a bit of lemon zest for an extra zing. The possibilities are endless, so don’t be afraid to get creative!
Nutritional Information Section
Now, let’s talk numbers! Here’s an estimate of the nutritional values for each slice of this delightful lemon dump cake with cream cheese. Keep in mind that these values can vary based on the specific ingredients you use, so consider this a ballpark figure:
- Calories: 250
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
This cake is a sweet treat, so it’s perfect for enjoying on special occasions. Just remember to balance it out with some healthier snacks throughout the day! Happy baking!
Why You’ll Love This Recipe
- Quick Preparation: With just a few simple steps, you can have this delightful dessert ready to bake in no time!
- Delicious Flavor: The bright, zesty lemon combined with the creamy richness of cream cheese creates a flavor explosion that’s simply irresistible.
- Perfect for Gatherings: This cake is a crowd-pleaser, making it an ideal choice for parties, potlucks, or family dinners.
- Easy Cleanup: The dump cake method means less fuss with mixing bowls—just layer and bake, and you’re done!
- Versatile: You can easily add your favorite fruits or flavors to customize it and make it your own!
- Warm or Chilled: Enjoy it warm right out of the oven or let it cool for a refreshing treat—either way, it’s delicious!
Serving Suggestions
When it comes to enjoying your lemon dump cake with cream cheese, the right accompaniments can really elevate the experience! I absolutely love serving this delightful cake with a generous dollop of whipped cream on top. It adds a light, airy touch that beautifully balances the richness of the cream cheese. If you’re feeling a little fancy, try garnishing it with some fresh berries like strawberries, blueberries, or raspberries for a pop of color and a burst of freshness. A sprinkle of powdered sugar on top can also make it look extra special!
For a refreshing twist, serve it alongside a scoop of vanilla ice cream. The cool creaminess pairs perfectly with the zesty lemon flavors. And if you want to take it over the top, drizzle a bit of lemon glaze or a fruit compote over the cake before serving. Trust me, these additions will make your dessert even more irresistible!
Storage & Reheating Instructions
So, you’ve made this delicious lemon dump cake with cream cheese, and you might have some leftovers—lucky you! Here’s how to store it properly to keep all that yummy flavor intact.
To store your cake, simply cover it tightly with plastic wrap or aluminum foil. This will help keep it fresh in the refrigerator for about 3-4 days. If you want to keep it even longer, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer-safe bag. Just make sure to label it with the date, so you know when it was made!
When you’re ready to enjoy your cake again, let it thaw in the refrigerator overnight if it’s frozen. If you prefer it warm, you can pop it in the microwave for about 20-30 seconds. Just make sure to keep an eye on it so it doesn’t get too hot! And there you go—easy storage and reheating without losing any of that delightful lemony goodness!
Print
Lemon Dump Cake with Cream Cheese: 5 Heavenly Layers
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious lemon dump cake made with cream cheese.
Ingredients
- 1 box lemon cake mix
- 1 can lemon pie filling (21 oz)
- 1 package cream cheese (8 oz, softened)
- 1/2 cup butter (melted)
- 1 cup powdered sugar
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the lemon pie filling evenly in a greased 9×13 inch baking dish.
- In a bowl, mix the softened cream cheese, powdered sugar, and milk until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
- Sprinkle the dry lemon cake mix over the top.
- Drizzle melted butter evenly over the cake mix.
- Bake for 30-35 minutes until golden brown.
- Let it cool for a few minutes before serving.
Notes
- Make sure the cream cheese is softened for easier mixing.
- Do not stir the cake mix; just sprinkle it on top.
- Serve warm or chilled, with whipped cream if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon dump cake, cream cheese dessert, easy lemon cake
