4-Ingredient Lemon Cream Cheese Dump Cake
Indulge in a Simple Delight
Have you ever craved a dessert that’s deliciously sweet yet remarkably easy to whip up? This 4-Ingredient Lemon Cream Cheese Dump Cake is a perfect solution for any occasion, from casual weeknight dinners to festive gatherings. With its zesty lemon flavor and creamy texture, it’s an instant crowd-pleaser that requires minimal effort and just a handful of ingredients. I still remember the first time I made it; my family could hardly believe how something so simple could taste so divine!
Why You’ll Love This Dish
There are countless reasons to give this recipe a try. First, it’s incredibly quick to prepare, making it ideal for those days when your responsibility list is a mile long. Not to mention, it’s budget-friendly—most of us have these items in our pantry. The kids will love it as much as the adults, making it a great choice for family gatherings or potlucks.
“This dump cake was a huge hit at our family reunion! I never knew something so simple could be so good!” – Happy Baker
The Cooking Process Explained
So, how does this delightful dessert come together? It’s as easy as one, two, three! In a nutshell, you’ll be layering lemon pie filling with cream cheese, topped off with lemon cake mix and a drizzle of melted butter. The oven works its magic, transforming these simple layers into a bubbly, golden dessert that’s sure to impress.
What You’ll Need
Gather these items for a successful bake:
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Consider using a sugar-free cake mix or light cream cheese for a healthier twist, if that suits your dietary needs.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- In a small bowl, beat the cream cheese until smooth, then drop spoonfuls of the cream cheese over the pie filling.
- Evenly sprinkle the dry lemon cake mix over the cream cheese layer (do not mix).
- Pour the melted butter evenly over the top of the cake mix.
- Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
- Allow to cool slightly before serving. Top with whipped cream or powdered sugar if desired.
Best Ways to Enjoy It
When it comes to serving this delightful dump cake, there are so many ways to enhance your experience! It’s simply divine on its own, but a dollop of whipped cream or a sprinkle of powdered sugar can take it to the next level. Consider pairing this dessert with fresh berries or a scoop of vanilla ice cream for a touch of decadence.
Keeping Leftovers Fresh
To store any leftovers (if you have any!), let the cake cool completely before covering it tightly with plastic wrap or aluminum foil. You can keep it in the fridge for up to five days. If you want to save it for longer, consider freezing portions in airtight containers for up to three months.
Pro Chef Tips
For the best results, remember a few golden rules:
- Ensure your cream cheese is at room temperature for a smooth texture.
- Don’t forget to let it cool slightly before serving, as it will continue to set up and slice beautifully.
Creative Twists
Feeling adventurous? Here are a few variations to try:
- Add shredded coconut for a tropical flair.
- Swap the lemon pie filling for cherry or blueberry for a completely different flavor profile.
- Top with crushed graham crackers for added texture.
Your Questions Answered
How long does prep take?
The preparation takes about 10 minutes, making it a quick option to satisfy your sweet tooth.
Can I use another flavor of pie filling?
Absolutely! Feel free to experiment with different flavors such as cherry or blueberry.
How do I store leftovers?
Store leftovers in the refrigerator for up to five days or freeze for up to three months for later enjoyment.
Enjoy baking this delightful treat and watch as it becomes a beloved favorite in your household!
Lemon Cream Cheese Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- In a small bowl, beat the cream cheese until smooth, then drop spoonfuls of the cream cheese over the pie filling.
- Evenly sprinkle the dry lemon cake mix over the cream cheese layer (do not mix).
- Pour the melted butter evenly over the top of the cake mix.
- Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
- Allow to cool slightly before serving. Top with whipped cream or powdered sugar if desired.
