Experience the perfect blend of tangy and sweet with our easy 4-Ingredient Lemon Cream Cheese Dump Cake. This quick and delicious dessert recipe uses lemon pie filling, yellow cake mix, cream cheese, and butter to create a rich and zesty treat. Ideal for lemon lovers and perfect for any occasion.
Ingredients for Lemon Cream Cheese Dump Cake
- 1 (16 oz.) can lemon pie filling
- 1 (15 oz.) package yellow cake mix
- 4 oz. cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, thinly sliced
Step-by-Step Preparation
Preheat Your Oven
Start by preheating your oven to 350º F. This temperature is ideal for baking the cake evenly without burning the edges. While the oven is heating up, take a moment to lightly grease a square baking dish with butter or non-stick spray. This ensures that your cake will come out easily and cleanly after baking.
Layer the Lemon Pie Filling
Pour the lemon pie filling into the bottom of the greased baking dish. Spread it out evenly, making sure to reach into the corners. The lemon pie filling will form the base layer of your cake, providing that sweet and tangy flavor that pairs perfectly with the cream cheese and cake mix.
Add the Cake Mix and Cream Cheese
Next, take half of the yellow cake mix and sprinkle it evenly over the lemon pie filling. Make sure the cake mix covers the entire surface for a uniform layer. Then, evenly distribute the cubed cream cheese on top of the cake mix. The cream cheese will melt during baking, adding a rich and creamy texture to the cake.
Top with Remaining Cake Mix and Butter
Sprinkle the remaining cake mix over the cream cheese cubes. Now, it’s time to add the butter. Thinly slice the butter and place the pats in a single layer on top of the cake mix. Try to cover as much of the surface as possible with the butter slices. The butter will melt and seep through the cake mix, creating a moist and flavorful topping.
Bake to Perfection
Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is ready when a toothpick inserted in the center comes out clean. The top should be golden brown, and the edges slightly crispy. Remove the cake from the oven and let it cool for 15-20 minutes before serving. This cooling time allows the flavors to meld together and the cake to set properly.
Enjoy Your Lemon Cream Cheese Dump Cake
Serve this delightful cake warm or at room temperature. It’s perfect on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. This 4-Ingredient Lemon Cream Cheese Dump Cake is sure to impress your family and friends with its delicious flavor and simple preparation.
FAQs
Q: Can I use a different flavor of pie filling?
A: Yes, you can experiment with other pie fillings like cherry or blueberry for a different flavor profile.
Q: Can I use low-fat cream cheese?
A: Yes, low-fat cream cheese can be used, but it might slightly alter the texture of the cake.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake a day in advance and store it in the refrigerator. Just reheat it slightly before serving.
Q: What can I serve with this cake?
A: This cake pairs well with whipped cream, vanilla ice cream, or a drizzle of fresh lemon juice.
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