Lemon Cream Cheese Dump Cake Recipe
Ingredients:
- For the Cake:
- 1 box (15.25 oz) lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup lemon juice
- 1/2 cup sour cream
- 3 large eggs
- For the Topping:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Lemon zest (optional, for garnish)
Instructions:
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter. This will prevent the cake from sticking and make cleanup easier.
- Prepare the Lemon Layer: In a large mixing bowl, combine the lemon pie filling, lemon juice, and lemon zest. Stir well to ensure the mixture is evenly combined. Pour the lemon mixture into the prepared baking dish, spreading it out into an even layer. This forms the citrusy base of the cake.
- Prepare the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract and sour cream, continuing to beat until fully combined. Crack in the eggs one at a time, beating well after each addition. The mixture should be smooth and slightly fluffy. Spoon dollops of this cream cheese mixture over the lemon layer in the baking dish, spreading it gently but not mixing it in. This layer will create a rich, tangy contrast to the lemony base.
- Add the Cake Mix: Sprinkle the lemon cake mix evenly over the cream cheese layer. Try to cover the entire surface, but don’t worry if it’s not perfect; the layers will meld together as the cake bakes.
- Drizzle with Butter: Drizzle the melted butter evenly over the cake mix layer. The butter will help the cake mix form a crumbly, golden topping as it bakes.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and the edges are bubbling. The cake should be set in the center, but a little jiggle is okay—this means the cream cheese layer is still soft and creamy.
- Prepare the Lemon Glaze: While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Finish the Cake: Once the cake is done, remove it from the oven and let it cool slightly, about 15-20 minutes. Drizzle the lemon glaze over the warm cake, letting it seep into the top layer. This glaze adds an extra pop of lemon flavor and a touch of sweetness.
- Serve: Serve the Lemon Cream Cheese Dump Cake warm or at room temperature. Garnish with extra lemon zest if desired. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success:
- Room Temperature Ingredients: Ensure the cream cheese is at room temperature before mixing. This helps it blend smoothly with the sugar and other ingredients, preventing lumps.
- Adjusting Sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar in the cream cheese layer or use unsweetened lemon juice in the glaze.
- Variations: For a different flavor, try using a different pie filling, such as blueberry or cherry, and pair it with a complementary cake mix. You can also experiment with adding a layer of crushed graham crackers or vanilla wafer crumbs between the lemon layer and the cream cheese layer for added texture.
This Lemon Cream Cheese Dump Cake is a delightful dessert that combines the bright, zesty flavors of lemon with the rich, creamy texture of cheesecake. It’s easy to make and perfect for any occasion, whether it’s a family gathering, a potluck, or just a weeknight treat. The simplicity of the recipe, combined with the delicious layers of flavor, will make this cake a favorite in your recipe collection. Enjoy!
