Can I use fresh lemons instead of bottled lemon juice and pie filling?

Absolutely! For the freshest flavor, you can use freshly squeezed lemon juice. However, the recipe specifically calls for lemon pie filling for the base, which provides a thicker consistency and intense lemon flavor. You could try making a homemade lemon curd as a substitute for the pie filling if you prefer to avoid canned products.

What's the best way to store leftover Lemon Cream Cheese Dump Cake?

To keep your dump cake fresh, store any leftovers in an airtight container in the refrigerator. It will stay delicious for up to 3 days. You can enjoy it chilled or gently warm individual servings in the microwave for a few seconds.

Can I add other fruits to this dump cake recipe?

Yes, dump cakes are wonderfully versatile! While this recipe focuses on lemon, you can experiment by swapping the lemon pie filling for other fruit fillings like cherry, blueberry, or peach. Consider how the flavor will pair with the cream cheese layer for a harmonious dessert.

What makes this a 'dump cake'?

A 'dump cake' gets its name from the incredibly simple preparation method u2013 you literally 'dump' all the ingredients into a baking dish without much mixing or fuss. The ingredients bake together to create distinct layers and a wonderfully moist, flavorful cake with minimal effort.

Zesty Lemon Cream Cheese Dump Cake: Your Easiest Ever Dessert!

Name: Lemon Cream Cheese Dump Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 cup granulated sugar; 1 cup lemon juice (freshly squeezed or bottled); 1 can (15 ounces) lemon pie filling; 1 box (15.25 ounces) yellow cake mix; 1/2 cup unsalted butter, melted; 1/2 cup powdered sugar (for dusting, optional); Fresh lemon slices or zest (for garnish, optional)

Description

An incredibly easy and delicious dessert featuring layers of zesty lemon pie filling, creamy cheesecake, and a buttery yellow cake topping.

Ingredients

Scale

1 package (8 ounces) cream cheese, softened
1 cup granulated sugar
1 cup lemon juice (freshly squeezed or bottled)
1 can (15 ounces) lemon pie filling
1 box (15.25 ounces) yellow cake mix
1/2 cup unsalted butter, melted
1/2 cup powdered sugar (for dusting, optional)
Fresh lemon slices or zest (for garnish, optional)

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Step 2: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 3: Stir in the lemon juice until well combined. Set aside.
Step 4: Pour the lemon pie filling into the bottom of the prepared baking dish, spreading it evenly.
Step 5: Spoon the cream cheese mixture over the pie filling, spreading it gently but not completely covering the filling.
Step 6: Evenly sprinkle the dry yellow cake mix over the top of the cream cheese layer.
Step 7: Pour the melted butter over the cake mix, ensuring that it covers as much of the mix as possible.
Step 8: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the cake is set.
Step 9: Remove the cake from the oven and let it cool for about 10-15 minutes before serving.
Step 10: Dust with powdered sugar and garnish with fresh lemon slices or zest, if desired. Serve warm or at room temperature.

Notes

For an extra burst of lemon flavor, add 1 tablespoon of fresh lemon zest to the cream cheese mixture. This cake can be served warm with a scoop of vanilla ice cream or chilled with whipped cream.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 40g
Sodium: 280mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Description

Ingredients

Instructions

Notes

Nutrition

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