Lemon Cream Cheese Dump Cake Recipe

Dear beloved readers, thank you from the bottom of my heart for tuning in once again. Your enthusiasm and support make my kitchen adventures worthwhile, and today, I’m thrilled to share a recipe that’s as easy as it is delightful! Picture this: tangy lemon, rich cream cheese, and a golden, buttery crust that forms effortlessly. Let’s dive into this Lemon Cream Cheese Dump Cake that promises zest in every bite and simplicity in every step!

Introduction

There’s something magical about a recipe that requires minimal effort but delivers maximum flavor. The Lemon Cream Cheese Dump Cake is just that—a heavenly dessert that’s perfect for any occasion, whether it’s a cozy family dinner or a festive party. The fusion of tangy lemon and creamy cheese under a crisp topping is a dance of textures and flavors that simply can’t be missed!

Ingredients

• 1 can (15.25 oz) lemon cake mix
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cans (21 oz each) lemon pie filling
• 1/2 cup unsalted butter, melted
• Powdered sugar (for dusting, optional)
• Fresh lemon zest (for garnish, optional)

How to Make Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. Layer the base: Spread the lemon pie filling evenly across the bottom of the prepared dish.
3. Mix the cream cheese layer: In a medium bowl, blend the cream cheese, granulated sugar, and vanilla extract until smooth. Dollop this mixture over the lemon filling and gently spread.
4. Add the cake mix: Sprinkle the lemon cake mix evenly over the cream cheese layer. Do not mix.
5. Drizzle with butter: Pour the melted butter evenly over the cake mix, ensuring it covers as much of the surface as possible.
6. Bake: Place in the oven and bake for 45-50 minutes, or until the top is beautifully golden and the edges are bubbly.
7. Cool and garnish: Allow the cake to cool slightly before dusting with powdered sugar and sprinkling lemon zest over the top for added flair.

Helpful Tips

• Even distribution of butter is key to a perfectly moist top crust. If needed, you can add a bit more melted butter in dry spots.
• Serve warm or at room temperature to enjoy the lush texture of this cake.

Substitutions/Variations

• Gluten-Free Adaptation: Use a gluten-free lemon cake mix to cater to dietary restrictions without compromising on taste.
• Berry Delight: Swap out one can of lemon pie filling for a can of blueberry pie filling for a berry-lemon twist.

Frequently Asked Questions

1. Can I make this cake ahead of time? Yes, you can prepare this cake a day in advance. Just cover and refrigerate, then warm up slightly before serving.
2. Can I use fresh lemon juice? While this recipe uses pie filling for convenience, adding a tablespoon of fresh lemon juice to the cream cheese mixture can enhance the flavor.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 5 days. This cake tastes wonderful when slightly reheated in the microwave.

More Relevant Recipes

If you loved this dump cake, you might also enjoy:

• No-Peek Beef Tips Recipe
• Slow Cooker Chicken Pasta: Comfort in a Bowl!

Thank you for joining me on this delicious journey! This Lemon Cream Cheese Dump Cake is a testament to how simple ingredients can create something truly special. Share your creations and experiences, and remember, the best part of cooking is the joy it brings to those around you. Happy baking!

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