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This tangy lemon cream cheese dump cake balances zesty citrus with creamy richness without any hassle. It's the go-to sweet treat when you're short on time but need something that tastes homemade. The combo of store-bought ingredients comes together to make something that feels totally from scratch.
I whipped this up when friends suddenly said they'd drop by in an hour. When they took their first bites of the warm cake, their happy faces told me everything. Now I always keep these ingredients handy for any dessert emergency that pops up.
Ingredients
- Lemon pie filling: Makes the tangy foundation that works its way up through the cake as it bakes. Grab a good brand for better taste.
- Yellow cake mix: Gives the cake its framework and sweetness. The dry mix turns into buttery, soft crumbs when it meets the other stuff.
- Cream cheese: Cut into small blocks that melt into pockets of creaminess throughout. It should be cold when you cut it for the best outcome.
- Unsalted butter: Cut into pieces that melt down to make a golden top as they sink into the cake mix. Going unsalted lets you manage how sweet everything turns out.
Step-by-Step Instructions
- Get Your Pan Ready:
- Turn your oven on to 350°F and lightly grease an 8x8 inch baking dish. I like using butter instead of spray for this one because it adds a bit more flavor to the finished cake.
- Set Up The Lemon Base:
- Empty the whole can of lemon pie filling onto the bottom of your greased dish. Make sure it goes all the way to the edges for even flavor in every bite. The filling should make a nice, thick layer.
- Stack The Dry Stuff:
- Pour half the cake mix over the lemon layer. Then put cream cheese cubes all over, leaving about an inch between them. Cover everything with what's left of the cake mix so you can't see any cream cheese.
- Finish With Butter:
- Put thin slices of cold butter all over the top cake mix layer. Let them slightly overlap so the whole surface gets covered as they melt. This step is key for getting the dry mix wet enough while it bakes.
- Bake Until Done:
- Put your dish in the hot oven and bake for 35 to 40 minutes. You'll know it's ready when the top turns golden brown and a toothpick stuck in the middle comes out mostly clean with just a few moist bits.
- Cool Before Eating:
- Let the cake sit in the dish for at least 15 minutes after baking. This waiting time really matters because it lets those gooey cream cheese spots firm up a bit while staying wonderfully creamy.
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What I love most about this cake are those hidden spots of cream cheese you find while eating. My grandma always told me good desserts should give you a little surprise with different textures in each bite, and that's exactly what happens with all these different layers.
Storage Instructions
You can keep this cake in the fridge for up to five days if you put it in a container with a tight lid. It actually tastes even better the next day when all the flavors have had time to mix together. When you want to eat leftovers, let them sit out for about 15 minutes first, or warm each piece in the microwave for 10 to 15 seconds to bring back that just-baked feeling.
Easy Variations
Switch things up by using cherry, blueberry, or apple pie filling instead of lemon for totally different flavors. You can also try different cake mixes. Try chocolate cake mix with cherry filling for something like black forest cake, or spice cake mix with apple filling when you want fall vibes. If you want it extra rich, throw in a cup of white chocolate chips between the layers.
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Serving Suggestions
This cake is at its best when it's a bit warm with vanilla ice cream melting into all the nooks and crannies. For a fancier look, sprinkle powdered sugar on top right before serving and add a tiny sprig of fresh mint. In summer, fresh berries go great with it, especially raspberries which really work well with the lemon flavor. If you're serving it at brunch, add a spoonful of lightly sweetened whipped cream and pair it with hot coffee.
Common Questions
- → Can I swap out the lemon filling for something else?
Sure thing, try cherry or apple filling instead if you want a completely different flavor profile.
- → Which cake mix should I grab at the store?
Go for yellow or white cake mix, as they work best with the zingy lemon flavors.
- → Can I make this the day before I need it?
Absolutely! It'll stay good at room temp for about 2 days or in your fridge for 3-4 days if covered properly.
- → What goes well on the side?
A big spoonful of whipped cream or some vanilla ice cream makes this even better.
- → How can I tell when it's fully baked?
Look for a nice golden-brown top, and stick a toothpick in the middle - it should come out clean.