- **Lemon Cream Cheese Dump Cake**
**Introduction**
Lemon Cream Cheese Dump Cake is a luscious, zesty, and creamy dessert that combines the tang of lemon with the richness of cream cheese and the sweetness of buttery cake. Simple to prepare and perfect for gatherings, this “dump-and-bake” cake requires minimal effort but delivers maximum flavor.
**Ingredients**
**For the Cake Base:**
* 1 box (15.25 oz) lemon cake mix
* 1 can (21 oz) lemon pie filling
* 1 package (8 oz) cream cheese, softened
* ½ cup (1 stick) unsalted butter, melted
* ½ cup granulated sugar
* ½ cup milk
* 1 teaspoon vanilla extract
* 1 tablespoon lemon zest (optional, for extra flavor)
**Optional Toppings:**
* Powdered sugar, for dusting
* Whipped cream or vanilla ice cream, for serving
* Lemon slices or zest, for garnish
**Instructions**
1. **Preheat Oven:**
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. **Prepare the Lemon Layer:**
Spread the lemon pie filling evenly over the bottom of the baking dish. This will create a tangy base.
3. **Cream Cheese Mixture:**
In a mixing bowl, beat softened cream cheese, sugar, milk, and vanilla until smooth and creamy. Drop spoonfuls of this mixture over the lemon pie filling. You can gently swirl it with a knife for a marbled effect, or leave it in dollops for a layered texture.
4. **Add the Cake Mix:**
Evenly sprinkle the dry lemon cake mix over the cream cheese and lemon layers. Do not mix.
5. **Add Butter:**
Drizzle the melted butter evenly over the entire top of the cake mix. Try to cover as much surface as possible for even baking.
6. **Bake:**
Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden and bubbly. The edges should be slightly crisp, while the center remains soft and gooey.
7. **Cool and Serve:**
Allow the cake to cool for 10–15 minutes before serving. It can be served warm or chilled, depending on your preference.
**Methods & Tips**
* For a richer texture, add a layer of sweetened condensed milk before sprinkling the cake mix.
* To make it extra tangy, add a few drops of lemon juice to the cream cheese mixture.
* You can substitute lemon pie filling with blueberry, strawberry, or raspberry filling for a fruity twist.
**History**
Dump cakes first became popular in the mid-20th century in American kitchens as a quick, fuss-free dessert. The name comes from the technique—simply “dumping” all ingredients into one pan. The lemon cream cheese variation brings a modern, refreshing spin on the vintage classic.
**Nutritional Information (per serving, approx. 12 servings)**
* Calories: 350 kcal
* Fat: 17 g
* Saturated Fat: 9 g
* Carbohydrates: 46 g
* Sugar: 32 g
* Protein: 4 g
* Fiber: 1 g
**Benefits**
* Easy one-pan dessert
* Refreshing citrus flavor perfect for spring or summer
* Combines creamy and cake textures beautifully
* Great for potlucks, family dinners, or picnics
**Formation**
This cake forms three delicious layers:
1. A tangy lemon pie filling base
2. A creamy, rich cheesecake-like middle
3. A golden, buttery cake topping
**Lovers of This Dessert**
This cake is beloved by lemon lovers, cheesecake fans, and anyone who enjoys simple, no-fuss baking with indulgent results. Its balance of sweet, tangy, and creamy makes it a crowd-pleaser for all ages.
**Conclusion**
Lemon Cream Cheese Dump Cake is a sunny, comforting dessert that captures the brightness of lemon and the indulgence of cheesecake in one easy bake. With minimal effort and a few pantry staples, you’ll have a dessert that looks and tastes like it took hours to make — perfect for sharing or savoring solo.
