Lemon Cream Cheese Dump Cake: The Easiest Sweet Treat You’ll Ever Make
If you’re looking for a dessert that’s as simple as it is delicious, then this Lemon Cream Cheese Dump Cake is about to become your new best friend. This cake is the perfect balance of tangy lemon, rich cream cheese, and a buttery, golden topping that will make you wonder how something so easy can taste so good. It’s a foolproof dessert that practically makes itself, and trust me, your taste buds will thank you.
Why You’ll Love Lemon Cream Cheese Dump Cake
This recipe isn’t just about the ingredients—it’s about making dessert stress-free and absolutely scrumptious. Whether you’re in the mood for a sweet treat after a long day, hosting a gathering, or just want something quick to bake, this cake is a total game-changer. Here’s why it’s a favorite:
Versatile: You can add berries or any fruit of your choice to give it your own personal twist. Feel free to mix it up and experiment!
Budget-Friendly: With minimal ingredients, this cake doesn’t break the bank but still delivers a rich and indulgent dessert.
Quick and Easy: No mixing, no complicated steps—just dump the ingredients in, and let the oven work its magic. Perfect for when you want something sweet but don’t have much time.
Customizable: You can play around with flavors—add vanilla extract, use flavored cake mixes, or switch up the cream cheese layer to suit your cravings.
Crowd-Pleasing: With its bright lemon flavor and creamy texture, this cake is sure to win over everyone at the table, making it perfect for any occasion.
Ingredients in Lemon Cream Cheese Dump Cake
Here’s the magic of this cake: You don’t need a lot of fancy ingredients to create something incredible. It’s all about the simplicity and ease that comes together beautifully:
Lemon Cake Mix: This is the base of the dump cake. The lemon cake mix adds a light, citrusy flavor and gives the cake its perfect crumbly texture.
Cream Cheese: The creamy, tangy filling of this cake adds richness and a touch of smoothness, balancing out the sweetness of the cake mix.
Butter: Butter makes everything better. It melts into the cake mix and forms that golden, crispy topping that’s just irresistible.
Lemon Zest: A little fresh lemon zest adds an extra burst of citrus flavor, giving the cake that fresh, tangy kick.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this easy, indulgent dessert:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly and gets that perfect golden finish.
Prepare the Cream Cheese Layer: In a large mixing bowl, beat the cream cheese with a little bit of sugar until smooth and creamy. This will create the rich, luscious layer that’s the heart of the dump cake.
Assemble the Dump Cake: Grease a 9×13-inch baking dish and spread the cream cheese mixture evenly on the bottom. Then, sprinkle the lemon cake mix over the top of the cream cheese layer—yes, you just dump it right on there! No need to mix.
Add the Butter: Cut the butter into small cubes and scatter them evenly over the cake mix. This butter will melt while baking, creating a golden, crispy topping that’s to die for.
Bake to Perfection: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and bubbly. The cake should be set in the middle but still soft and gooey around the edges.
Finishing Touches: Once it’s out of the oven, let it cool for about 10 minutes to let everything set. You can serve it warm or at room temperature—it’s delicious either way!
Serve and Enjoy: Dish up a generous portion of this luscious cake and enjoy! It’s perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts:
Servings: 8
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
How to Serve Lemon Cream Cheese Dump Cake
This cake is delightful on its own, but here are a few ways to make it even better:
- With Whipped Cream: A big dollop of whipped cream on top of this cake adds a light, airy contrast to the rich cream cheese filling.
- With Fresh Fruit: Add some fresh raspberries, strawberries, or blueberries for a fruity, refreshing burst of flavor that complements the tangy lemon.
- Vanilla Ice Cream: For the ultimate treat, serve a scoop of vanilla ice cream alongside this warm cake. The contrast of hot and cold is irresistible!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Make It Ahead of Time: You can prepare the cake up to a day ahead and store it in the fridge. Just heat it up in the microwave or oven before serving.
- Customize the Flavor: Add some vanilla extract or almond extract to the cream cheese layer for a different flavor twist.
- Add Fruit: For a burst of flavor, add some lemon zest and blueberries or raspberries before baking for a fruity surprise in every bite.
FAQ’s
- Can I use a different cake mix flavor?
Yes! You can experiment with different flavors like vanilla, yellow cake mix, or even strawberry cake mix to change things up. - Can I make this cake without cream cheese?
If you prefer a lighter version, you can substitute the cream cheese with Greek yogurt or a lighter cream cheese alternative. - How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. - Can I freeze this cake?
Yes, you can freeze the cake before or after baking. Just wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw before serving. - Can I add fresh lemon juice instead of zest?
Absolutely! A little fresh lemon juice will add more citrusy brightness to the cake. - How can I make this recipe dairy-free?
You can substitute the cream cheese with a dairy-free alternative, and use dairy-free butter and a dairy-free cake mix. - Can I make this cake in a different pan size?
Yes! Just adjust the baking time accordingly. A smaller pan will bake the cake faster, while a larger pan will take a little longer. - What if I don’t have a 9×13-inch baking dish?
No worries! You can use an 8×8-inch or 9×9-inch baking dish, just keep an eye on the baking time as it may vary. - Can I add nuts to the topping?
Yes! Chopped nuts like pecans or almonds would add a nice crunch to the topping. - What’s the best way to serve this cake?
This cake is great on its own, but serving it with whipped cream, fresh berries, or ice cream will elevate it even more!
Conclusion
Lemon Cream Cheese Dump Cake is one of those simple yet incredibly satisfying desserts that everyone will rave about. It’s a quick, no-fuss recipe that’s perfect for any occasion—whether you’re baking for a family dinner or just craving something sweet. Easy to make, delicious to eat, and always a crowd-pleaser—what’s not to love? Go ahead, treat yourself!
PrintLemon Cream Cheese Dump Cake: The Easiest Sweet Treat You’ll Ever Make
Lemon Cream Cheese Dump Cake is a simple and delightful dessert that combines the tangy flavor of lemon pie filling with the creamy richness of cream cheese, all topped with a buttery, crumbly cake layer. This easy-to-make treat is perfect for any occasion and requires minimal preparation.
- Prep Time: 10min
- Cook Time: 40min
- Total Time: 50min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 1 can (16 ounces) lemon pie filling
– 1 box (15.25 ounces) lemon cake mix
– 4 ounces cream cheese, cubed
– ½ cup (1 stick) unsalted butter, thinly sliced
Instructions
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Lightly grease a square baking dish with butter or non-stick spray.
2. **Layer the Ingredients**: Pour the lemon pie filling into the bottom of the prepared baking dish, spreading it evenly to cover the base. Sprinkle half of the lemon cake mix evenly over the pie filling. Distribute the cubed cream cheese evenly on top of the cake mix layer. Then, sprinkle the remaining cake mix over the cream cheese layer.
3. **Add Butter**: Place the thinly sliced butter pieces evenly over the top of the cake mix layer, covering as much surface area as possible.
4. **Bake**: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the cake mix has absorbed the butter and baked through.
5. **Cool and Serve**: Remove the cake from the oven and allow it to cool in the dish for 15-20 minutes before serving. This allows the layers to set properly. Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
– **Variations**: For a different flavor profile, you can substitute the lemon pie filling with other fruit fillings such as cherry, blueberry, or apple. Similarly, you can use a yellow or white cake mix instead of lemon for a milder flavor.
– **Storage**: Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual servings in the microwave for about 20-30 seconds.
– **Serving Suggestion**: This cake pairs wonderfully with a cup of tea or coffee, making it an excellent choice for afternoon tea or dessert after a meal.
Nutrition
- Serving Size: 1 slice
- Calories: 517kcal
- Sugar: 67g
- Sodium: 412mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 118mg
