introduction
This Lemon Cream Cheese Dump Cake is quick and simple. It mixes cream cheese, lemon filling, and cake mix for a bright, creamy dessert. If you like cream cheese desserts, you may also enjoy carrot cupcakes with cream cheese filling.
why make this recipe
This recipe is fast and needs few steps. You can make it with pantry items and a little fresh cream cheese. It tastes like a lemony, creamy cake without hard work. It works for family meals, potlucks, or a simple treat.
how to make Lemon Cream Cheese Dump Cake
- Preheat the oven and get a pan ready. Grease a 9×13 inch baking dish and set it aside.
- Make the cream cheese layer. Beat the softened cream cheese with 1/2 cup sugar until smooth. Spread it evenly in the bottom of the pan.
- Add the lemon filling. Pour the can of lemon pie filling over the cream cheese and spread it gently.
- Mix the cake batter. In another bowl, stir the lemon cake mix, 1/2 cup melted butter, 1 cup sour cream, and 1/2 cup water until just combined.
- Pour the batter over the lemon filling. It will be thick; spread it gently so it covers most of the filling.
- Bake. Put the pan in the oven at 350°F (175°C) and bake 30–35 minutes until the top is golden brown.
- Cool and finish. Let it cool a bit before serving. For extra sweetness, mix 1 cup powdered sugar with a little water and drizzle on top.
Ingredients :
- 1 box lemon cake mix
- 1 package cream cheese (8 oz), softened
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 can lemon pie filling
- 1 cup sour cream
- 1/2 cup water
- 1 cup powdered sugar (optional, for drizzling)
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, beat the softened cream cheese and sugar together until smooth. Spread evenly over the bottom of the prepared baking dish.
- Pour the lemon pie filling over the cream cheese layer, spreading it evenly.
- In a separate bowl, combine the cake mix, melted butter, sour cream, and water. Mix until just combined and pour the batter over the lemon filling.
- Bake for 30-35 minutes or until the top is golden brown.
- Allow to cool slightly before serving. Optional: drizzle with powdered sugar mixed with water for added sweetness. Serve chilled or warm.
how to serve Lemon Cream Cheese Dump Cake
Serve warm with a scoop of vanilla ice cream or cool and cut into squares. You can chill it and serve cold for a firmer texture. Add a dollop of whipped cream and a lemon slice for a simple garnish.
how to store Lemon Cream Cheese Dump Cake
Cover the pan with plastic wrap or move pieces to an airtight container. Keep in the fridge for up to 4 days. You can freeze slices in a sealed container for up to 1 month; thaw in the fridge before serving.
tips to make Lemon Cream Cheese Dump Cake
- Soften the cream cheese to room temperature for smooth mixing.
- Spread the cream cheese layer evenly so the filling sits flat.
- Do not overmix the batter; stir until just combined.
- Watch the top in the last minutes so it does not brown too much.
- Let the cake cool a bit before cutting; this helps cleaner slices.
variation (if any)
- Add fresh lemon zest to the batter for more lemon flavor.
- Use vanilla or white cake mix instead of lemon for a milder taste.
- Stir 1/2 cup chopped berries into the lemon filling for fruit variation.
- Swap sour cream with plain Greek yogurt for a tangy lift.
FAQs
Q: Can I use low-fat cream cheese or sour cream?
A: Yes. The texture may be a bit lighter, but it will still taste good.
Q: Can I make this in a smaller pan?
A: Yes, but reduce baking time and check for doneness earlier. A 9×9 pan will need less time.
Q: Do I need to chill the cake before serving?
A: No. You can serve warm or chilled. Chilling firms the layers and makes slicing easier.
Q: Can I use homemade lemon curd instead of canned pie filling?
A: Yes. Homemade lemon curd works well and adds a fresh lemon flavor.
Q: How do I know when the cake is done?
A: The top should be golden and a toothpick in the center should come out with a few moist crumbs, not raw batter.
