When life gives you lemons, you don’t just make lemonade – you go a step further and make an irresistible Lemon Cream Cheese Dump Cake! Imagine the tanginess of lemon paired with the velvety texture of cream cheese encased in a moist cake. This sweet and tart sensation can make any gloomy day brighter. The best part? You only need four simple ingredients. In this post, we’ll walk you through the super easy steps to create this refreshing dessert. No fancy equipment, no complicated steps – just simple, good old-fashioned baking that even the most novice baker can handle.
How to Prepare the 4-Ingredient Lemon Cream Cheese Dump Cake
Whether you have a potluck, a family gathering, or you just want to treat yourself to something special, this Lemon Cream Cheese Dump Cake is perfect. It’s not just the flavor that’s captivating; it’s also how incredibly easy this is to make. The name “dump cake” might not sound very glamorous, but it literally means you dump all the ingredients into a baking dish and let the oven do its magic. It’s perfect for those days when you want something delicious without the fuss.
Ingredients for the 4-Ingredient 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
Directions for the 4-Ingredient Lemon Cream Cheese Dump Cake:
1. Preheat your oven to 350º F (175º C) and lightly grease a square baking dish with butter or non-stick spray.
2. Pour the lemon pie filling into the bottom of the greased baking dish, spreading it evenly into the corners.
3. Next, evenly sprinkle half of the cake mix over the lemon pie filling.
4. Distribute the cubed cream cheese evenly on top of the cake mix layer.
5. Sprinkle the remaining cake mix over the cream cheese.
6. Arrange the thinly sliced butter in a single layer on top of the cake mix, ensuring you cover as much of the surface as possible.
7. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the dish from the oven and let it cool for 15-20 minutes before serving.
- Butter Substitute: You can use margarine instead of butter, but using unsalted butter gives a richer flavor.
- Cream Cheese: For an extra creamy texture, use room temperature cream cheese.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use homemade lemon filling instead of canned?
Yes, if you have a favorite homemade lemon filling recipe, feel free to use it. Make sure it’s approximately the same amount as the canned version.
Can I use a different flavor of pie filling?
Absolutely! This recipe is versatile. Try using raspberry, blueberry, or cherry pie filling for a twist.
Can I make this in advance?
Yes, you can prepare the cake a day in advance. Just make sure to store it properly in the refrigerator and warm it up before serving.
What can I use instead of a yellow cake mix?
You can use a lemon cake mix for an extra lemony flavor, or a white cake mix if you prefer a more neutral taste.
4-Ingredient 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
- Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
- Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
- Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
- Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
- Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 15-20 minutes before serving.