Of course! A Lemon Cream Cheese Dump Cake is an incredibly easy, no-fuss dessert that delivers a deliciously rich and tangy result. It’s a fantastic twist on the classic dump cake, perfect for spring and summer.
Here’s a simple and reliable recipe.
Lemon Cream Cheese Dump Cake
This recipe creates a dessert with a creamy, cheesecake-like layer topped with a buttery, crunchy cake topping.
Yields: 9×13 inch pan
Prep Time: 10 minutes
Bake Time: 45-50 minutes
Ingredients:
For the Cream Cheese Layer:
· 1 (8 oz) package cream cheese, softened to room temperature
· 1/2 cup granulated sugar
· 1 tablespoon lemon zest
· 2 tablespoons fresh lemon juice
· 1 large egg
For the Cake:
· 1 (21 oz) can lemon pie filling OR 1 (15.25 oz) box lemon cake mix*
· 1 cup (2 sticks) unsalted butter, thinly sliced or melted
· 1/3 cup shredded sweetened coconut (optional)
· 1/4 cup sliced almonds (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). No need to grease the pan.
- Make the Cream Cheese Layer: In a medium bowl, beat the softened cream cheese, sugar, lemon zest, and lemon juice with an electric mixer until smooth and creamy. Beat in the egg until just combined. Set aside.
- First Dump Layer: Spread the lemon pie filling evenly onto the bottom of a 9×13 inch baking dish.
- Add Cream Cheese Layer: Dollop the cream cheese mixture over the lemon pie filling. Use a knife or spatula to gently swirl it into the pie filling. Don’t over-mix; you want beautiful marbled streaks.
- Second Dump Layer: Sprinkle the dry lemon cake mix evenly over the top of the cream cheese and lemon layers. Do not stir.
- Add the Butter: Arrange the thin slices of cold butter evenly over the entire surface of the cake mix, covering it as much as possible. If using melted butter, drizzle it slowly and as evenly as you can over the dry cake mix.
- Add Toppings (Optional): Sprinkle the shredded coconut and sliced almonds over the top for extra texture and flavor.
- Bake: Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbly. The center may still look a bit soft, but it will set as it cools.
- Cool and Serve: Let the dump cake cool on a wire rack for at least 20-30 minutes before serving. It’s wonderful served warm, at room temperature, or even chilled. It’s delicious on its own or with a scoop of vanilla ice cream.
Pro Tips & Variations:
· Room Temperature is Key: Using softened cream cheese is essential for a smooth, lump-free layer.
· Butter Method: Using cold, thinly sliced butter is the traditional method and creates a wonderful crumbly, cobbler-like topping. Melted butter is easier but can lead to a more uniform, slightly greasier texture.
· Don’t Stir! The magic of a dump cake is the layers creating their own texture as they bake. Stirring will ruin this.
· Alternative Fruit Base: If you can’t find lemon pie filling, you can use:
· Two cans of lemon curd (gently spread).
· 1 can of blueberry or raspberry pie filling for a lemon-berry flavor.
· Different Cake Mix Flavors: A yellow cake mix or vanilla cake mix works perfectly as a neutral base. For a more complex flavor, try a white cake mix.
Why It’s Called a “Dump” Cake:
The name comes from the incredibly simple preparation method: you literally “dump” the ingredients into the pan in layers without any complicated mixing. It’s the ultimate easy dessert for potlucks, busy weeknights, or when you need a sweet treat without the fuss.
Enjoy your wonderfully easy and delicious lemon dessert