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Ingredients for 4-Ingredient Lemon Cream Cheese Dump Cake
- 1 box lemon cake mix: This is your base. The lemon flavor gives the cake a bright, zesty kick.
- 1 can lemon pie filling (21 oz): For that sweet, tangy lemon filling.
- 1 package cream cheese (8 oz): This adds a rich, creamy layer to the cake.
- 1/2 cup unsalted butter, melted: For that golden, buttery topping that brings everything together.
How to Make 4-Ingredient Lemon Cream Cheese Dump Cake
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Add the lemon pie filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Cream the cream cheese: In a small bowl, soften the cream cheese by mixing it until smooth. Spoon dollops of the cream cheese over the lemon filling. You don’t need to spread it out perfectly—just drop it evenly across the pan.
- Sprinkle the cake mix: Evenly sprinkle the dry lemon cake mix over the top of the cream cheese and lemon filling layers.
- Drizzle with butter: Pour the melted butter evenly over the cake mix. Try to cover as much of the cake mix as possible so it bakes up golden and crispy.
- Bake: Place the dish in the oven and bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
- Cool and serve: Let the dump cake cool for a few minutes before serving. You can serve it warm or at room temperature.
Kitchen Equipment You’ll Need
- 9×13-inch baking dish: A classic size for dump cakes and perfect for feeding a crowd.
- Spatula or spoon: To spread the pie filling and dollop the cream cheese.
- Mixing bowl: For softening the cream cheese before adding it to the cake.
- Oven: Your standard kitchen oven works perfectly for this recipe.
Tips and Shortcuts
- Room temperature cream cheese: To make the cream cheese easier to mix and spread, let it soften at room temperature for about 30 minutes before using. If you’re in a rush, you can microwave it for 10-15 seconds.
- Even butter distribution: For a more even top crust, you can cut the butter into thin slices and layer them across the cake mix instead of melting it. This ensures that every part of the cake mix gets buttery and crispy.
- Lemon variation: If you want an extra tangy kick, add a little lemon zest on top before baking or drizzle with a lemon glaze after the cake has cooled.
Recipe Swaps and Variations
- Add fruit: You can add a layer of fresh or frozen berries, like blueberries or raspberries, between the pie filling and cream cheese for a fruity twist.
- Make it gluten-free: Substitute the regular cake mix with a gluten-free lemon cake mix.
- Switch up the flavor: While lemon is a bright and zesty option, you can easily swap the lemon cake mix and pie filling with other flavors. Try cherry pie filling with a vanilla cake mix or apple pie filling with a spice cake mix.
- Top with whipped cream: Add a dollop of whipped cream or a scoop of vanilla ice cream when serving for an extra touch of indulgence.
How to Store Leftovers
If you have any leftovers (though it’s so delicious, that might not happen!), you can store them in an airtight container in the refrigerator for up to 3 days. The cake stays moist and flavorful, and you can enjoy it chilled or reheat it in the microwave for 20-30 seconds to bring back its warmth and gooey texture.
Food Pairings
This 4-Ingredient Lemon Cream Cheese Dump Cake is fantastic on its own, but if you want to take it up a notch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The coolness of the ice cream contrasts perfectly with the warm, gooey cake. For a refreshing drink pairing, try a cold glass of lemonade or iced tea to complement the lemon flavor.
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