Lemon Cream Cheese Dump Cake is a super easy, delicious dessert that combines the tangy flavor of lemon with the richness of cream cheese, all baked with a buttery cake mix topping. The term “dump cake” refers to the simple method of dumping ingredients into a baking dish and letting the oven do the work. It’s perfect for when you want something quick and comforting with minimal effort but maximum flavor!
Here’s how to make Lemon Cream Cheese Dump Cake:
Lemon Cream Cheese Dump Cake Recipe
Ingredients:
- 1 box yellow cake mix (about 15.25 oz)
- 8 oz cream cheese, softened
- 1 can (21 oz) lemon pie filling (or lemon curd, if you prefer a more intense lemon flavor)
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (optional)
- 1/2 cup shredded coconut (optional, for added texture and flavor)
- Fresh lemon zest (optional, for garnish)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Prepare the Cream Cheese Layer:
- In a medium bowl, beat the softened cream cheese with a hand mixer or whisk until smooth.
- Add the powdered sugar and vanilla extract (if using). Mix until the sugar is fully incorporated and the mixture is creamy. Set aside.
3. Assemble the Dump Cake:
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Drop spoonfuls of the cream cheese mixture over the lemon filling. You don’t need to spread it out perfectly—just make sure it’s somewhat evenly distributed.
- Sprinkle the entire box of yellow cake mix evenly over the cream cheese layer. Don’t stir or mix it in; just spread it out as evenly as possible.
- Pour the melted butter evenly over the cake mix. It will seep into the cake mix and create a crumbly, golden topping as it bakes.
- If you like, you can sprinkle shredded coconut over the top for added flavor and texture.
4. Bake:
- Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the filling is bubbly. You may want to check around the 45-minute mark; if the top is golden but you want it a bit crispier, bake for a few more minutes.
5. Cool and Serve:
- Once baked, let the dump cake cool for about 10-15 minutes before serving. This helps it set and makes it easier to scoop.
- For extra lemon flavor, you can garnish the top with some fresh lemon zest.
Tips:
- Add More Lemon: For an even more intense lemon flavor, you can add 1-2 tbsp of lemon juice to the cream cheese mixture or drizzle it over the top before baking.
- Make It Your Own: While this recipe uses yellow cake mix, you can also use lemon cake mix for an even more pronounced lemon flavor.
- Serve with Toppings: This dump cake is great served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Fruit Options: You can swap out the lemon pie filling for another fruit filling, like cherry, blueberry, or apple, for a different variation of the dump cake.
Storage:
- Leftovers: Store any leftover Lemon Cream Cheese Dump Cake in the fridge in an airtight container for up to 3 days.
- Reheating: To reheat, simply microwave individual portions for 15-20 seconds, or warm the whole cake in the oven at 350°F (175°C) for about 10 minutes.
