Why You’ll Love This
You know those days when you just can’t with anything complicated? That’s when I whip up this Lemon Cream Cheese Dump Cake. My family goes bonkers for it (I suspect it’s the cream cheese bit). It’s my go-to when I need a crowd-pleaser without the fuss. Plus, the cleanup is a breeze since it’s literally one pan magic.
Ingredients You’ll Need
- 1 box of lemon cake mix (any brand works, though my gran swore by Betty Crocker)
- 1 cup lemon pie filling
- 1 block (8 oz) cream cheese, softened
- 1/2 cup butter, melted (sometimes I just eyeball this – it’s butter, can you really have too much?)
- 1/2 cup sugar (you might want to cut back if your sweet tooth isn’t as big as mine)
Let’s Get Baking
- First, go ahead and preheat your oven to 350°F (or about 180°C if that’s your jam). While that’s warming up, grab a 9×13 inch baking dish.
- Plop (yep, that’s a technical term) the lemon pie filling into the bottom of the dish and spread it around. If you’re sneaky like me, this is where you sneak a taste.
- Scatter the cream cheese bits over the pie filling. It can look a bit like a hot mess right now, but don’t worry, it’ll all come together.
- Sprinkle the cake mix evenly on top. Try to cover everything but don’t stress if it’s not perfect.
- Drizzle the melted butter over the cake mix. Again, it might look like a patchwork quilt, but trust me, it works.
- Bake for about 40-45 minutes until the top is a lovely golden brown. Your house will smell like a bakery by now!
Notes From My Kitchen
Honestly, I’ve found using room temperature cream cheese makes life easier. If you’re in a hurry (or forgetful like me), zap it in the microwave for a few seconds. Just don’t turn it into soup!
Variations to Try
Feeling adventurous? Swap the lemon filling for blueberry or strawberry. I even tried apple once, but let’s just say it wasn’t a win (though the kids ate it anyway). For an extra zing, fold in a spoonful of lemon zest.
Equipment (or Lack Thereof)
No fancy mixer? No worries! You can mix with a good ol’ spoon, though your arm might need a break halfway through. And if you’re minus a measuring cup, a standard coffee mug can be a handy substitute.
Storing This Treat
If you somehow end up with leftovers (who are you even?!), just cover and toss it in the fridge. It’s good for about three days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
We like it warm with a scoop of vanilla ice cream, but hey, a dollop of whipped cream works too. My cousin swears by topping it with crushed nuts, but to each their own.
Pro Tips (Learned the Hard Way)
I once tried rushing the baking part and regretted it because the cake was undercooked. So yeah, patience is key. Also, give it a few minutes to cool down before serving or you might lose the roof of your mouth!
FAQ (Real Questions I’ve Gotten)
Q: Can I make this ahead?
A: Absolutely! Just keep it in the fridge and heat it up before serving. It’s actually pretty tasty the next day.
Q: What if I can’t find lemon pie filling?
A: No sweat! Lemon curd is a decent substitute. Or you can check this list of lemon desserts for inspiration.
Q: Is it supposed to be gooey?
A: Yep, that’s the charm of a dump cake! Gooey is good.