Description A ridiculously easy and delicious dessert that combines the tangy brightness of lemon with the creamy richness of cream cheese. This Lemon Cream Cheese Dump Cake is perfect for potlucks, family gatherings, or any time you need a simple yet impressive dessert. This recipe is almost too good to be true – minimal effort, maximum flavor! The beauty of a “dump cake” is that it requires virtually no baking skills. You simply “dump” the ingredients into a pan, bake, and voila! A delightful treat is ready to be enjoyed. This particular recipe elevates the classic dump cake by incorporating a luscious cream cheese layer that adds a wonderful texture and tang to complement the lemon flavor. The fresh blueberries on top not only add a pop of color but also a burst of fresh, juicy sweetness that balances the richness of the cake. The combination of flavors and textures makes this cake a guaranteed crowd-pleaser. If you are looking for an easy cake recipes, this is it!
Ingredients:
- 1 box (15.25 oz) lemon cake mix
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup (1 stick) butter, melted
- 1 cup milk
- 1 (21 oz) can lemon pie filling
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries (for topping)
- Powdered sugar, for dusting (optional)
Preparation:
This recipe doesn’t require a lot of prep work, but a few steps will help it come together seamlessly. First, make sure your cream cheese is nice and soft. This will ensure that it mixes smoothly with the powdered sugar and vanilla extract, creating a creamy, decadent layer. Next, melt the butter and set it aside to cool slightly. You don’t want to pour hot butter over the cake mix, as it can cause it to clump. Finally, gather all of your ingredients and have them ready to go. This will make the assembly process much quicker and easier.
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. A well-greased dish is crucial to prevent the cake from sticking and ensure easy removal. You can use cooking spray or butter to grease the dish.
Step 2: In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. An electric mixer is highly recommended for this step to ensure that the cream cheese mixture is perfectly smooth and free of lumps. If you don’t have an electric mixer, you can use a whisk, but it will require a bit more effort.
Step 3: Spread the lemon pie filling evenly into the bottom of the prepared baking dish. The lemon pie filling forms the base of the cake and provides a burst of tangy lemon flavor. Spread it in an even layer to ensure that every bite is packed with lemony goodness.
Step 4: Spoon dollops of the cream cheese mixture over the lemon pie filling. Don’t worry about creating a perfectly even layer; the dollops of cream cheese will spread out as the cake bakes.
Step 5: Sprinkle the dry lemon cake mix evenly over the top of the cream cheese layer. Ensure the cake mix is evenly distributed to prevent dry patches in the final product.
Step 6: Pour the melted butter and milk evenly over the cake mix layer. This step is crucial for moistening the cake mix and creating a tender, crumbly texture.
Step 7: Bake for 45-50 minutes, or until the top is golden brown and bubbly. A toothpick inserted into the center should come out clean. Keep a close eye on the cake as it bakes to prevent it from burning.
Step 8: Let the cake cool slightly before dusting with powdered sugar and topping with fresh blueberries. This will allow the cake to set slightly and make it easier to cut and serve.
Why You Will Love This Recipe:
This Lemon Cream Cheese Dump Cake is incredibly easy to make, requiring minimal effort and ingredients. The combination of tangy lemon, creamy cream cheese, and sweet blueberries creates a delightful flavor profile that is both refreshing and indulgent. The texture is also fantastic, with a moist, tender cake base and a creamy, luscious topping. This cake is perfect for any occasion and is guaranteed to be a crowd-pleaser. It’s also incredibly versatile – you can easily customize it with different toppings, such as raspberries, strawberries, or even a sprinkle of shredded coconut.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra touch of indulgence.
- Garnish with a sprig of mint for a pop of freshness and color.
- Serve with a side of fresh berries for a light and refreshing dessert.
- Enjoy with a cup of coffee or tea for a cozy and comforting treat.
Tips:
- Use room temperature cream cheese for easier mixing. This will help to ensure that the cream cheese mixture is smooth and creamy.
- Don’t overbake the cake, as it can become dry. Bake until the top is golden brown and a toothpick inserted into the center comes out clean.
- If you don’t have lemon pie filling, you can substitute it with lemon curd or even a homemade lemon filling.
- For a richer flavor, use salted butter instead of unsalted butter.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Nutritional Information:
- Calories: Approximately 310 per serving (estimated)
- Protein: 3 grams (estimated)
- Sodium: 250mg (estimated)
Conclusion:
This Lemon Cream Cheese Dump Cake is a simple yet satisfying dessert that is perfect for any occasion. Its ease of preparation, delightful flavor combination, and crowd-pleasing appeal make it a recipe that you will turn to again and again. Whether you are a seasoned baker or a novice in the kitchen, you can easily create this delicious cake with minimal effort. Enjoy the sweet and tangy flavors of lemon, the creamy richness of cream cheese, and the fresh burst of blueberries in every bite!
Question and Answers:
Q1: Can I use a different type of pie filling?
A: Absolutely! While lemon pie filling provides the classic tangy flavor, you can experiment with other fruit fillings like apple, cherry, or blueberry. Just be sure the filling is a similar consistency to lemon pie filling for best results.
Q2: Can I use a different type of cake mix?
A: Yes, you can! While lemon cake mix complements the lemon pie filling, you can use a yellow cake mix or even a white cake mix for a slightly different flavor. Consider adding a teaspoon of lemon extract to the cake mix for an extra boost of lemon flavor if you use a non-lemon cake mix.
Q3: Can I make this cake ahead of time?
A: Yes, you can! This cake can be made a day or two in advance and stored in the refrigerator. However, it’s best to add the powdered sugar and fresh blueberries just before serving to prevent them from becoming soggy.
Q4: Can I freeze this cake?
A: Yes, you can freeze this cake, but the texture may change slightly upon thawing. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Q5: Can I reduce the amount of sugar in this recipe?
A: You can reduce the amount of powdered sugar in the cream cheese mixture, but it may affect the texture. Start by reducing it by 1/4 cup and see if you like the results. You can also use a sugar substitute, but keep in mind that it may affect the taste and texture of the cake. The cake mix already contains a good amount of sugar so reducing sugar in the cream cheese will likely be the best place to reduce the overall sweetness.
