Lemon lovers, rejoice! The lemon dump cake with cream cheese is one of the easiest and most delicious desserts you can make. This simple dessert pairs the juicy, tart flavor of lemon with a silky, rich cream cheese filling. With just a few ingredients and minimal effort, you can create a dessert that’s sure to impress. Plus, you don’t even need a mixing bowl to pull it off!
What is a Lemon Dump Cake?
A dump cake is one of the simplest and most satisfying desserts. The name comes from the process where all the ingredients are literally “dumped” into a baking dish—no need for mixers, extra bowls, or any complicated steps. The beauty of a dump cake is in its simplicity and speed. The lemon dump cake takes this concept to a new level by incorporating cream cheese, which adds a delightful cheesecake-like texture to the dessert.
The combination of sweet-tart lemon filling with the creamy texture of cheese makes this cake irresistible. As it bakes, the cake mix absorbs the moisture from the pie filling and melted butter, creating a buttery, crumbly topping with a gooey lemon layer underneath. The cream cheese melts into the cake, forming pockets of tangy, creamy goodness. If you enjoy lemon-flavored desserts, this cake will quickly become a favorite.
If you’re looking to experiment with other lemon-based dishes, you might also enjoy trying our Lemon Herb Chicken. It’s a savory dish that features a burst of citrus flavor, perfect for a complete meal.
Ingredients
This recipe requires only a handful of ingredients, making it perfect for a quick dessert. Here’s what you’ll need:
- Lemon pie filling: This is the star of the show. We use two cans of lemon pie filling to ensure the right ratio of filling to topping. The lemon pie filling provides the tartness and sweetness that defines this cake. If you’re feeling ambitious, try making a homemade lemon pie filling instead of using store-bought.
- Yellow cake mix: This gives the lemon dump cake its cobbler-like topping. You’ll need two packages of yellow cake mix. The cake mix absorbs the butter, forming a golden, crispy top layer that contrasts beautifully with the soft, gooey lemon filling beneath.
- Cream cheese: Cut into small cubes, cream cheese creates delightful pockets of creamy texture throughout the dump cake. It also adds a slightly tangy flavor that pairs perfectly with the tartness of the lemon.
- Melted butter: Butter adds richness and helps the cake topping brown and crisp in the oven. It’s essential for creating the perfect texture, as it soaks into the cake mix and forms a crusty, buttery top layer.
- Whipped cream (optional): While this cake can be made with just four ingredients, adding whipped cream provides a smooth, creamy finish. It’s optional, but we love the way it adds a luxurious feel to the dessert.
Optional Ingredients for Extra Flavor
- Extracts: Adding a bit of vanilla, almond, or even lemon extract to the butter can enhance the flavor.
- Nuts: Chopped almonds or pecans sprinkled on top before baking can add a crunchy texture.
Step-by-Step Instructions
Step 1: Spread the Pie Filling
Preheat your oven to 350°F. Spread the lemon pie filling into a greased 13×9-inch baking dish. The tartness of the lemon filling is a perfect base for the cake, providing a burst of citrus flavor in every bite. The filling acts as the bottom layer, ensuring that the cake has a moist, gooey center.
Step 2: Add the Cake Mix
- Sprinkle one box of cake mix over the pie filling, ensuring an even layer. This layer forms the base of the cake topping.
- Dot the layer with cream cheese cubes, evenly distributing them throughout the dish. As the cake bakes, the cream cheese will melt into the filling, creating pockets of rich, creamy texture.
- Cover with the remaining box of cake mix, spreading it evenly across the top. This creates a thick, cobbler-like crust that will brown and crisp up as it bakes.
Step 3: Add the Butter and Bake
- Pour the melted butter evenly over the cake mix. Make sure to cover as much of the surface as possible. The butter will soak into the cake mix, helping it to form a crusty, golden-brown top layer.
- Bake for 45 to 50 minutes, or until the top is set and the filling is bubbly. The cake is done when the topping is golden and crisp, and the filling is hot and bubbly around the edges.
- Cool on a wire rack for 10 minutes. Serve warm with whipped cream.
Editor’s Tip: No matter how hard you try to distribute the butter evenly, some dry spots might appear. Don’t worry; as long as most of the topping is covered, the cake will turn out just fine. You can gently shake the pan to redistribute the butter, but avoid mixing it in, as this can affect how the cake cooks.
Additional Tips for Success
- Even Butter Distribution: Pour the butter slowly and try to cover as much of the cake mix as possible to ensure an even crust.
- Don’t Stir: Resist the urge to stir the layers. Keeping them separate ensures the filling stays gooey while the topping becomes crisp.
Recipe Variations
One of the best things about a lemon dump cake is how easy it is to customize. Here are some variations to try:
- Add extract: For added depth, mix a few drops of flavored extract into the melted butter before pouring it over the cake. Lemon, orange, almond, or vanilla extracts work well and can add a subtle but delicious twist to the flavor profile.
- Use another cake mix: Swap the yellow cake mix for white, French vanilla, or even chocolate for a fun twist. For example, a white cake mix will give a more neutral flavor, allowing the lemon to shine through, while a chocolate mix adds a unique contrast to the citrus flavor.
- Change up the filling: If you love this recipe, try it with other fruit fillings. Use cherry pie filling for a cherry dump cake, blueberry pie filling for a blueberry dump cake, or strawberry pie filling for a strawberry version. You can even mix and match fillings for a fruit medley.
If you’re a fan of comforting and indulgent treats, you might also enjoy our Apple Pie Cinnamon Rolls. They offer the same simplicity and comfort with a different fruity twist.
Creative Serving Ideas
- With Ice Cream: Serve warm slices of the cake with a scoop of vanilla ice cream for an indulgent treat.
- Garnish: Add a sprinkle of powdered sugar or a zest of fresh lemon on top before serving for an extra touch of elegance.
Storage and Reheating
How to Store Lemon Dump Cake
Since we use cream cheese in this lemon dump cake, it’s best to store it in a covered container in the refrigerator. The cake will stay fresh for up to three days, although the topping may lose its crisp texture over time. The refrigeration helps preserve the cream cheese and keeps the cake safe to eat. For more on how to store baked goods, see best ways to store cakes.
Can You Freeze Lemon Dump Cake?
Yes, you can freeze the cake for up to three months. Here’s how to do it:
- Let the cake cool completely to room temperature.
- Cover the pan with a layer of storage wrap followed by foil to prevent freezer burn.
- When you’re ready to eat it, thaw the cake in the fridge overnight before reheating.
How Do You Reheat Lemon Dump Cake?
- Whole cake: Reheat in a 350°F oven until warmed through, about 20 minutes. This will help to crisp up the topping again.
- Individual servings: Reheat in a microwave-safe bowl in the microwave until warmed through, about 30-60 seconds. Be careful not to overheat, as this can make the cake too soft.
Tip: For an extra-crispy topping, place individual servings under the broiler for a minute or two after microwaving.
Lemon Dump Cake Tips and FAQs
Can You Make Lemon Cream Cheese Dump Cake in a Slow Cooker?
Absolutely! To make lemon dump cake in a slow cooker:
- Pour half of the melted butter into the bottom of a 5-quart slow cooker.
- Layer the lemon pie filling, yellow cake mixes, and cream cheese as directed.
- Drizzle the remaining butter over the cake mix.
- Cook, covered, on high for two hours. The result is a slightly different texture but equally delicious.
What’s the Difference Between Lemon Curd and Lemon Pie Filling?
Both lemon curd and lemon pie filling are delicious, but they have different textures and uses:
- Lemon pie filling is made with citrus, sugar, and sometimes eggs, and includes cornstarch or flour to give it a thicker, firmer consistency. It’s often used in pies and this dump cake recipe.
- Lemon curd is made with citrus and sugar and always includes eggs, but it’s thickened with butter, which gives it a smoother, creamier consistency. Lemon curd is often used as a spread or filling for cakes.
Should You Mix the Dump Cake Ingredients?
No, mixing the ingredients changes how the cake layers bake. The key to a good dump cake is keeping the layers separate:
- The filling layer stays melty and bubbly, creating a gooey bottom.
- The buttery cake topping gains a fluffy consistency with a slightly gooey inside and a crisp outside. Mixing the ingredients can ruin this texture.
For a similar recipe that’s just as easy and delicious, consider trying our Pineapple Cake. It offers a tropical twist with its sweet and fruity taste, perfect for any occasion.
More Tips for Perfecting Your Dump Cake
- Use Real Butter: Margarine or butter substitutes won’t give the same rich flavor or help the topping crisp up as nicely.
- Check Doneness: The cake is done when the top is golden brown and the filling is bubbling around the edges.
- Experiment with Flavors: This basic recipe is a canvas for creativity. Try adding different spices like cinnamon or nutmeg for a unique twist.
For additional tips on how to make your main dishes as tender and juicy as possible, check out our guide on how to prevent tough crockpot chicken.
Nutritional Information
- Serving size: 1/2 cup
- Calories: 601
- Fat: 26g (15g saturated fat)
- Cholesterol: 71mg
- Sodium: 815mg
- Carbohydrates: 91g (54g sugars, 0g fiber)
- Protein: 3g
Conclusion
The lemon dump cake is an easy, delicious dessert that brings together the perfect balance of sweet and tart flavors. Its simplicity makes it a go-to recipe for both novice bakers and experienced cooks alike. With its warm, gooey lemon filling and crispy, buttery topping, this cake is a crowd-pleaser that you can whip up in no time. Whether you’re serving it at a family gathering, a potluck, or just craving a simple yet satisfying dessert, this lemon dump cake won’t disappoint. Enjoy the gooey, creamy delight and share it with loved ones for a truly memorable treat!
So next time you’re in the mood for something sweet, tart, and utterly delightful, give this lemon dump cake recipe a try. And if you’re inspired to experiment with other flavors, the world of dump cakes offers endless possibilities—from apple to cherry to blueberry. Happy baking!
Lemon Dump Cake
Ingredients
- 1 box lemon cake mix
- 1 can lemon pie filling
- 1 can crushed pineapple with juice
- 1/2 cup melted butter
- Whipped cream or vanilla ice cream optional for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the lemon pie filling in an even layer at the bottom of a greased baking dish.
- Add the crushed pineapple with its juice over the lemon pie filling.
- Sprinkle the lemon cake mix evenly over the fruit layers.
- Drizzle the melted butter evenly over the cake mix.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
- Let it cool slightly before serving. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream if desired!
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