Of course! The Lemon Cream Cheese Dump Cake is a fantastically easy dessert that is both rich and refreshing. It’s the perfect blend of tangy, creamy, and sweet, with a cakey, cobbler-like topping.
Here’s a detailed, no-fuss recipe that delivers maximum flavor with minimal effort.
Lemon Cream Cheese Dump Cake
This recipe is called a “dump” cake because you essentially dump the ingredients into the pan. But for the best results, a few quick steps make all the difference!
Ingredients
For the Cream Cheese & Lemon Layer:
· 1 (8 oz) package cream cheese, softened to room temperature
· 1/3 cup (65g) granulated sugar
· 1 tablespoon lemon zest (from about 1 large lemon)
· 1 tablespoon fresh lemon juice
· 1 (21 oz) can lemon pie filling OR 1 (12 oz) jar lemon curd (see note below)
For the Cake Topping:
· 1 (15.25 oz) box lemon cake mix (standard size)
· 1 cup (2 sticks / 226g) unsalted butter, melted
· 1/2 cup sliced almonds or chopped pecans (optional, for crunch)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Create the Creamy Layer: In a medium bowl, using an electric mixer or a sturdy whisk, beat the softened cream cheese, sugar, lemon zest, and lemon juice together until it’s smooth and creamy.
- First Dump – Lemon Layer: Spread the lemon pie filling (or lemon curd) evenly on the bottom of the prepared baking dish.
- Second “Dump” – Cream Cheese Dollops: Drop spoonfuls of the cream cheese mixture evenly over the lemon layer. Don’t worry about spreading it perfectly; it will swirl together as it bakes.
- Third Dump – Cake Mix: Sprinkle the entire box of dry lemon cake mix evenly over the cream cheese and lemon layers. Do not stir! Press it down gently with your hands to create an even layer.
- The Final Layer – Butter: Slowly and evenly drizzle the melted butter over the entire surface of the cake mix. Try to cover as much of the dry mix as possible. This is what creates the delicious, crispy, cakey topping.
- Add Crunch (Optional): Sprinkle the sliced almonds or chopped pecans over the top.
- Bake: Bake for 40-50 minutes, or until the top is deep golden brown and the edges are bubbly.
- Cool & Serve: Remove from the oven and let it cool for at least 20-30 minutes before serving. It will be very hot! It’s delicious served warm, at room temperature, or even chilled.
Crucial Tips for the Best Dump Cake
· Lemon Pie Filling vs. Lemon Curd:
· Lemon Pie Filling is thicker and has a more custardy texture. It will give you distinct layers.
· Lemon Curd is richer, more intense, and smoother. It will swirl more with the cream cheese for a marbled, ultra-creamy result. Both are excellent; it’s a matter of preference!
· Softened Cream Cheese is a MUST: If your cream cheese is cold, you’ll end up with lumpy chunks that won’t incorporate smoothly. To soften quickly, take it out of the foil wrapper and microwave it on a plate for 15-20 seconds.
· Don’t Stir! The magic of the dump cake is the layers forming as it bakes. The dry cake mix absorbs the butter and moisture from below to create a perfect cobbler-like topping. Stirring will result in a gummy texture.
· Covering the Dry Spots: If you see any obvious dry patches of cake mix after drizzling the butter, you can use a spoon to gently shift the butter around, but don’t mix it in.
· Serving Suggestion: This is incredible on its own, but for a real treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold, creamy ice cream with the warm, tangy cake is divine.
Storage
· Counter: Cover tightly and store at room temperature for up to 2 days.
· Fridge: For longer storage, keep it in the refrigerator for up to 5 days.
· Reheating: Warm individual servings in the microwave for 15-20 seconds.
Enjoy this incredibly easy, crowd-pleasing dessert