4-Ingredient Lemon Cream Cheese Dump Cake

This lemon cream cheese dump cake delivers a delectable balance of tangy lemon and rich cream cheese with minimal effort. Perfect for last minute gatherings or when you need a dessert without the fuss, this sweet treat captures the essence of homemade goodness with store bought convenience.

I first made this cake when unexpected guests announced they were stopping by in an hour. The look of delight on their faces when I served this warm from the oven convinced me to keep the ingredients on hand at all times for dessert emergencies.

Ingredients

• Lemon pie filling: Provides the perfect tangy base that bubbles up through the cake while baking. Choose a high quality brand for the best flavor profile.
• Yellow cake mix: Acts as both the structure and sweetness. The dry mix creates a perfect buttery crumb when combined with the other ingredients.
• Cream cheese: Cubes melt into pockets of richness throughout the cake. Make sure it's cold when you cube it for the best texture results.
• Unsalted butter: Slices create a golden brown crust as they melt into the cake mix. Using unsalted allows you to control the sweetness level.

Step-by-Step Instructions

Prep Your Baking Dish:

Preheat your oven to 350°F and lightly grease an 8x8 inch baking dish. I prefer using butter over cooking spray for this recipe as it adds another subtle layer of flavor to the finished cake.

Create The Lemon Foundation:

Spread the entire can of lemon pie filling across the bottom of your prepared baking dish. Take time to ensure it reaches into all corners for consistent flavor throughout the cake. The thick consistency of the filling should form an even layer.

Layer The Dry Ingredients:

Sprinkle half the cake mix evenly over the lemon filling. Distribute the cream cheese cubes across this layer, spacing them about an inch apart. Then cover everything with the remaining cake mix, ensuring no cream cheese is visible.

Add The Butter Topping:

Arrange thin slices of cold butter across the entire surface of the cake mix. Overlap them slightly to ensure complete coverage as they melt. This is crucial for proper hydration of the cake mix during baking.

Bake To Golden Perfection:

Place your baking dish in the preheated oven and bake for 35 to 40 minutes. You'll know it's done when the top turns a beautiful golden brown and a toothpick inserted comes out clean with perhaps a few moist crumbs.

Rest Before Serving:

Allow the cake to cool in the baking dish for at least 15 minutes. This resting period is essential as it allows the molten cream cheese pockets to set slightly while maintaining their delicious creaminess.

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The hidden pockets of cream cheese are my favorite part of this recipe. My grandmother always said good desserts should surprise you with different textures in each bite, and this cake delivers exactly that promise with its contrasting layers.

Storage Instructions

This cake stays fresh in the refrigerator for up to five days when stored in an airtight container. The flavor actually improves after the first day as the ingredients meld together more thoroughly. For the best texture when serving leftovers, let slices sit at room temperature for about 15 minutes before eating, or microwave individual portions for 10 to 15 seconds to restore that fresh baked warmth.

Easy Variations

Transform this recipe by swapping out the lemon pie filling with other flavors like cherry, blueberry, or apple for completely different taste experiences. You can also experiment with different cake mix flavors. Chocolate cake mix with cherry filling creates a black forest inspired version, while spice cake mix works beautifully with apple pie filling for a fall inspired treat. For extra richness, add a cup of white chocolate chips between the layers.

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Serving Suggestions

This cake shines when served slightly warm with a scoop of vanilla ice cream that melts into the cracks and crevices. For a more elegant presentation, dust the top with powdered sugar just before serving and add a small sprig of fresh mint. During summer months, fresh berries make a wonderful accompaniment, especially raspberries which complement the lemon flavor beautifully. For brunch gatherings, serve with a dollop of lightly sweetened whipped cream and a cup of hot coffee.

Frequently Asked Questions

→ Can I use a different type of pie filling?

Yes, you can substitute the lemon pie filling with flavors like cherry or apple for a different taste.

→ What type of cake mix works best?

A yellow or white cake mix is ideal, as they complement the tangy lemon flavor perfectly.

→ Can I make this dessert ahead of time?

Yes, you can prepare it ahead and store it covered at room temperature for up to 2 days or refrigerated for 3-4 days.

→ What can I serve with this dessert?

It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

→ How do I know when the dessert is baked through?

The top should be golden-brown, and a toothpick inserted into the center should come out clean.