Description
This 4-ingredient Lemon Cream Cheese Dump Cake is the perfect dessert when you’re in need of something quick, easy, and utterly delicious. With minimal prep and cleanup, this cake comes together in a matter of minutes, yet delivers bakery-quality flavors. The rich and tangy lemon cream cheese filling, combined with a buttery, crumbly yellow cake mix topping, creates a dessert that is both comforting and refreshingly zesty. Whether you’re baking for a casual family meal or need a last-minute dish for a gathering, this dump cake is sure to satisfy any sweet tooth with its contrasting textures and bright citrus flavors.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat the Oven and Prepare the Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray, butter, or oil. - Make the Crumb Mixture:
In a large mixing bowl, combine the yellow cake mix with the melted butter. Stir until the mixture forms coarse crumbs, resembling wet sand. The texture should remain slightly chunky for a perfect crumb topping. - Layer the Crumb Mixture:
Take half of the crumb mixture and evenly spread it over the bottom of the prepared baking dish. Lightly press it down to form a solid base for the cake. - Prepare the Lemon Cream Cheese Filling:
In a separate bowl, whisk together the softened cream cheese and lemon pie filling until smooth and fully combined. Be sure there are no lumps for an even and creamy layer. - Assemble the Cake:
Spread the lemon cream cheese mixture evenly over the crumb base. Then, sprinkle the remaining crumb mixture on top of the lemon filling to create a crispy topping. - Bake the Cake:
Place the cake in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs. - Cool and Serve:
Allow the cake to cool for about 10-15 minutes before slicing. For extra flair, dust with powdered sugar or serve with whipped cream or fresh berries.
Notes
- Softening Cream Cheese: Make sure the cream cheese is softened to room temperature to avoid lumps when mixing. You can also microwave it for 10-15 seconds if needed.
- Pie Filling Substitutions: Feel free to substitute lemon pie filling with other flavors like cherry, blueberry, or apple if you’re craving a different fruit filling. Each brings a unique flavor to the dessert.
- Crumb Mixture Tip: If the crumb mixture feels too dry, add 1-2 tablespoons of water to bind it better. Ensure the crumbs aren’t too wet; they should remain slightly coarse for a crisp topping.
- Serving Ideas: This cake is delicious on its own, but you can elevate it by serving it with whipped cream, a scoop of vanilla ice cream, or fresh berries for added freshness and texture.
- Storage: Leftover cake can be stored in the refrigerator for up to 4 days. Reheat in the microwave or oven to restore its crispy topping before serving.