Lemon Cream Cheese Dump Cake
Lemon Cream Cheese Dump Cake is a delectable dessert that’s both comforting and delightfully tangy. Imagine the sweet and zesty aroma wafting through your kitchen as this cake bakes to golden perfection. The combination of smooth cream cheese and vibrant lemon pie filling creates a dessert that is not only visually appealing but also a crowd-pleaser. Whether you’re hosting a gathering or simply satisfying a sweet tooth, this recipe promises a delightful experience that will leave everyone craving more. With simple, step-by-step directions, whipping up this cake is both fast and fun, making it an ideal treat for any occasion.
Why You’ll Love This Recipe
This Lemon Cream Cheese Dump Cake shines for several reasons. First and foremost, its preparation is incredibly easy, meaning anyone can whip it up in a matter of minutes. It’s family-friendly too, as both kids and adults will savor every bite. The recipe utilizes minimal ingredients, making it a budget-friendly option for those always on the lookout for delectable desserts. Plus, it combines the tanginess of lemon with the creaminess of cheese, offering a balanced yet rich flavor that elevates any meal.
Ingredients for Lemon Cream Cheese Dump Cake
- 1 can (16 ounces) of lemon pie filling: Sweet and zesty, this filling serves as the luscious base of your cake.
- 1 cup of white chocolate chips: Sweet morsels that add a creamy texture and delightful flavor.
- 4 ounces of cream cheese, cut into small cubes: This soft cheese provides a rich, creamy layer.
- 1 box (15.25 ounces) of lemon-flavored cake mix: The essence of lemon captures summer in every bite.
- 1/2 cup of unsalted butter, sliced: These butter slices melt beautifully, adding moisture to the cake.
Step-by-Step Directions for Lemon Cream Cheese Dump Cake
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This ensures your cake won’t stick, allowing for a beautiful, clean slice when it’s ready to serve.
Spread the lemon pie filling evenly at the bottom of the greased dish. This creates a luscious and flavorful foundation for your cake.
Next, sprinkle the white chocolate chips over the filling. These sweet bites will melt during baking, adding delightful pockets of creaminess.
Scatter the cubed cream cheese on top. Make sure to distribute these evenly—some morsels will delightfully blend into the filling as they melt.
Evenly distribute the dry lemon cake mix over all the layers, ensuring everything is well covered for a balanced flavor with each bite.
Arrange the butter slices across the cake mix, spacing them evenly. The melting butter will create a golden-crisp top that enhances the overall texture.
Place the dish in the oven and bake for about 1 hour, or until the top turns golden and you see the filling bubbling around the edges.
After baking, let it rest for a few minutes before serving warm. It’s simply irresistible, especially with a dollop of whipped cream or a scoop of vanilla ice cream!
Tips & Tricks
- For enhanced flavor, consider adding a splash of lemon zest into the pie filling for an extra citrus boost.
- If you’re a chocolate lover, you might substitute half the white chocolate chips with dark chocolate chips.
- This cake can be made ahead of time; just bake it, cool it, and refrigerate. Reheat individual portions in the microwave for best results before serving.
Serving Suggestions & Pairings
Serve your warm Lemon Cream Cheese Dump Cake with a side of whipped cream or a generous scoop of vanilla ice cream. For added texture, top it with crushed graham crackers or toasted coconut flakes. Pair with a refreshing iced tea or a glass of lemonade to complement the citrus flavor, making it the perfect sweet ending to a summer meal.
Nutritional Information
Each serving of Lemon Cream Cheese Dump Cake is approximately 350 calories. It also offers a delightful blend of carbohydrates, fats, and sugars typical of dessert fare. For indulgent occasions, this cake is worth every calorie, especially when shared with loved ones!
Storing Tips & Variations for Lemon Cream Cheese Dump Cake
If you have leftovers, store them covered in the refrigerator for up to 4 days. You can also freeze the cake; just allow it to cool completely before covering it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. When reheating, place it directly in the oven until warm.
For variations, consider substituting the lemon cake mix with a vanilla or orange-flavored mix for a different taste. You can also play with different fruit fillings, such as blueberry or cherry, for a unique twist!
Conclusion for Lemon Cream Cheese Dump Cake
With its bright flavors and delightful textures, Lemon Cream Cheese Dump Cake is a must-try for any dessert lover. The ease of preparation means you can indulge in this tasty creation even on a busy day, making it a perfect go-to recipe. Don’t wait any longer—try making it today and enjoy a slice of happiness!
FAQs
Can I use fresh lemons instead of lemon pie filling?
Yes, you can use fresh lemons. For this, you would need to make your lemon curd, which can substitute for the lemon pie filling.
Can I make this dump cake gluten-free?
Absolutely! Simply use a gluten-free lemon cake mix as a substitute for the regular cake mix. Ensure all other ingredients are gluten-free.
How can I make this recipe healthier?
For a healthier option, you can use low-fat cream cheese, a sugar substitute for the pie filling, and a lighter cake mix.
Is it necessary to let the cake rest before serving?
Letting it rest helps the filling set and allows the flavors to meld, making it more enjoyable. However, it’s delicious served warm straight from the oven as well!
What’s the best way to reheat leftover dump cake?
The best way to reheat is to warm individual servings in the microwave for about 20-30 seconds or place the whole dish back in the oven at 350°F (175°C) until heated through.
Enjoy your culinary adventure with Lemon Cream Cheese Dump Cake!
Lemon Cream Cheese Dump Cake
Ingredients
Main Ingredients
- 1 can (16 ounces) lemon pie filling Sweet and zesty base
- 1 cup white chocolate chips Adds creamy texture and flavor
- 4 ounces cream cheese, cut into small cubes Provides a rich, creamy layer
- 1 box (15.25 ounces) lemon-flavored cake mix Essential flavor component
- 1/2 cup unsalted butter, sliced Adds moisture and creates a golden top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly at the bottom of the greased dish.
- Sprinkle the white chocolate chips over the filling.
- Scatter the cubed cream cheese on top evenly.
- Evenly distribute the dry lemon cake mix over all the layers.
- Arrange the butter slices across the cake mix.
Baking
- Place the dish in the oven and bake for about 1 hour, or until the top is golden and the filling is bubbling.
- Let it rest for a few minutes before serving warm.