Did you know you can make a delicious lemon dump cake recipe in just 5 minutes? It’s perfect for busy bakers and lemon fans. With only 50 minutes from start to finish, you’ll have a tasty treat ready to enjoy.
This lemon cake mix recipe is easy and delicious. You need only four main ingredients: lemon pie filling, yellow cake mix, cream cheese, and butter. It’s a dessert that’s full of citrusy flavor. The lemon base, creamy middle, and buttery topping make it a hit.
This recipe is great for large gatherings, serving 12 people. Each serving has 361 calories of lemony goodness. The mix of lemon curd, whipped cream cheese, and lemon cake mix creates a perfect blend of flavors and textures.
Introduction to This Zesty Lemon Dessert
I’m excited to share this quick lemon cake recipe. It’s perfect for summer gatherings or weeknight treats. This zesty dessert combines lemon’s bright acidity with cake mix’s sweetness and cream cheese’s richness. It’s a delightful balance of flavors.
The History of Dump Cakes
Dump cakes got their name from the simple method of “dumping” ingredients into a baking pan. This lemon lover’s cake follows the same easy principle. It’s a go-to for busy bakers looking for quick lemon dessert ideas.
Why This Recipe Works
This lemon dump cake recipe is special because of its simplicity and flavor. It has a prep time of just 20 minutes and a total time of 1 hour 5 minutes. It’s a time-saver that doesn’t compromise on taste. The tart lemon and sweet cake mix create a perfect balance that appeals to all palates.
What Makes It Special
What sets this summer lemon cake apart is its versatility and crowd-pleasing nature. It’s an ideal dessert for various occasions, from casual family dinners to festive summer parties. The recipe yields 16 servings, each containing 310 calories. It’s a reasonable treat for health-conscious lemon enthusiasts.
| Feature | Detail |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 16 |
| Calories per Serving | 310 kcal |
| Baking Temperature | 350°F |
Essential Ingredients for Lemon Dump Cake Recipe
Making a tasty lemon cake from scratch begins with picking the right ingredients. This lemon dump cake recipe needs just four main parts. It’s easy to make and adds a nice touch to your lemon desserts.
Lemon Pie Filling Options
The lemon pie filling is the main attraction of this dessert. Use two 21-ounce cans for the best mix of tart and sweet. Or, make your own for a homemade feel.
Choosing the Right Cake Mix
The base of this dessert is a box of yellow cake mix. For more lemon flavor, pick a lemon-flavored mix. Make sure it’s at room temperature before mixing.
Cream Cheese and Butter Selection
Eight ounces of cream cheese make the cake rich. Cut it into small cubes and soften it. For the butter, 12 tablespoons (1½ sticks) of melted butter work best.
| Ingredient | Amount | Notes |
|---|---|---|
| Lemon Pie Filling | 2 cans (21 oz each) | Store-bought or homemade |
| Yellow Cake Mix | 1 box | Or lemon-flavored for extra zest |
| Cream Cheese | 8 oz | Cubed, room temperature |
| Butter | 12 tbsp (1½ sticks) | Melted |
With these ingredients, you can make a delicious lemon dump cake for 8-12 people. Don’t forget to serve it with whipped cream!
Kitchen Tools and Equipment Needed
This lemon cream cheese dump cake is easy to make with just a few tools. It’s a quick and simple dessert. Here’s what you’ll need:
- 8×8 or 9×9 inch baking pan
- Measuring cups and spoons
- Microwave-safe bowl for melting butter
- Spatula or spoon for spreading
- Serving utensil
This recipe is simple. You won’t need big mixing bowls or electric mixers. Just put the ingredients in the pan. Start with lemon pie filling, then cake mix, cream cheese, and butter on top. It’s that simple!
| Ingredient | Amount |
|---|---|
| Lemon pie filling | 22 ounces (1 can) |
| Yellow cake mix | 15 ounces (1 box) |
| Cream cheese | 4 ounces |
| Butter | 1/2 cup (1 stick) |
With these tools and ingredients, you’ll make a moist, tangy dessert. It takes about 40 minutes to make. You’ll get 10 servings of lemony goodness!
Step-by-Step Preparation Guide
Let’s dive into making this delightful lemon dump cake. I’ll guide you through each step. This way, your dessert will turn out perfect every time.
Preparing Your Baking Dish
First, preheat your oven to 350°F. Get a 9×13-inch baking dish and lightly grease it. This size is great for 12 people, with each slice having about 464 calories.
Layering Techniques
Pour two 21-ounce cans of lemon pie filling into the dish, spreading it evenly. Then, sprinkle a 15.25-ounce box of yellow or lemon cake mix over the filling. Don’t mix! Cut 8 ounces of cream cheese into small cubes and scatter them across the cake mix. Lastly, drizzle 1 cup of melted unsalted butter over everything.
Baking Instructions
Put your baking dish in the preheated oven. Bake for 50-55 minutes until the top is golden brown and the lemon filling is bubbling. If you prefer using a crockpot, cook on high for 2 hours.
Cooling and Setting Process
After baking, remove the cake and let it cool for 10 minutes. This cooling period helps the cake set. It makes it easier to serve and enhances its flavor. The mix of tangy lemon pie filling and sweet cake mix creates a moist, irresistible dessert that’s sure to impress.
| Ingredient | Amount |
|---|---|
| Lemon pie filling | 42 ounces (2 cans) |
| Yellow cake mix | 15.25 ounces (1 box) |
| Cream cheese | 8 ounces |
| Unsalted butter | 1 cup (melted) |
Storage and Shelf Life Tips
Keeping your lemon dump cake fresh is key to enjoying its tangy taste for days. I’ll share the best ways to store your dessert. Whether you want to enjoy it now or later, I’ve got you covered.
Room Temperature Storage
For immediate enjoyment, store your lemon dump cake at room temperature. Use plastic wrap or aluminum foil to cover it. This keeps it moist for up to 24 hours.
Refrigeration Guidelines
Refrigeration extends your cake’s life. Store it in an airtight container in the fridge for up to 5 days. Before serving, let it warm up at room temperature for 30 minutes. This is perfect if you’ve added cream cheese cubes.
Freezing Instructions
Freezing is best for long-term storage. Wrap the cake tightly in plastic wrap and then foil. Label it with the date and freeze for up to 3 months. Thaw it in the fridge overnight before serving.
| Storage Method | Duration | Best For |
|---|---|---|
| Room Temperature | 1 day | Immediate consumption |
| Refrigerated | Up to 5 days | Short-term storage |
| Frozen | Up to 3 months | Long-term storage |
When you’re ready to eat, warm a slice in the microwave for 15-20 seconds. Enjoy it with vanilla ice cream or whipped cream. This dessert also pairs well with blueberry pie filling for a different twist.
Recipe Variations and Creative Twists
As a lemon lover, I’m always on the lookout for new ways to make my lemon dump cake mix recipe better. This dessert is amazing because it can be changed in so many ways. You can turn the basic recipe into something truly unique that you’ll love.
One easy way to make it better is to add a cream cheese layer. Mix softened cream cheese, sugar, and lemon zest, then spread it over the lemon pie filling. Before adding the cake mix, do this. It brings a tangy, rich flavor to the dessert.
For a bit of crunch, try adding chopped nuts or graham cracker crumbs on top before baking. This contrasts nicely with the soft cake below, adding a delightful texture.
Feeling bold? Try using a different fruit instead of lemon pie filling. Blueberry, cherry, or a mix of berries can make the dessert exciting. Just remember to use the same amount as the original recipe to keep the right consistency.
| Variation | Additional Ingredients | Prep Time |
|---|---|---|
| Cream Cheese Layer | 8 oz cream cheese, 1/4 cup sugar, 1 tsp lemon zest | 5 minutes |
| Nutty Crunch | 1/2 cup chopped nuts (pecans or walnuts) | 2 minutes |
| Berry Blast | 1 cup fresh berries (blueberries, raspberries, or strawberries) | 3 minutes |
Remember, the secret to a great lemon dump cake is to experiment. Don’t be shy to mix and match these ideas to make your dream dessert. Happy baking!
Conclusion
I’ve shared my favorite lemon dump cake recipe, a delightful dessert that’s sure to please. This lemon cream cheese dump cake recipe combines tangy lemon flavor with creamy richness. It creates a moist and irresistible treat.
With just 10 minutes of prep time and 40 minutes in the oven, you’ll have a delicious 9×13-inch cake ready. It serves 8 people.
The simplicity of this recipe makes it perfect for both novice bakers and seasoned chefs. You’ll need ingredients like lemon pie filling, cake mix, and cream cheese. This way, you can whip up this dessert in no time.
The versatility of lemon dump cake recipes allows for easy customization. Try different fruit fillings or add a personal touch with your favorite toppings.
Whether you’re looking for a quick dessert for a family dinner or a crowd-pleasing treat for a potluck, this lemon dump cake won’t disappoint. Its ease of preparation, coupled with its delicious taste, makes it a go-to recipe for any occasion.
So why not give this lemon cream cheese dump cake recipe a try? You might just discover your new favorite dessert!
FAQ – Lemon Dump Cake
What is a lemon dump cake?
A lemon dump cake is a simple dessert. It’s made by layering lemon pie filling, dry cake mix, cream cheese, and butter in a dish. You just dump the ingredients in without mixing.
Can I use homemade lemon pie filling instead of store-bought?
Yes, you can! Homemade lemon pie filling adds a personal touch. Just make sure it’s similar in consistency to canned filling.
What type of cake mix works best for this recipe?
For the best taste, use yellow or lemon cake mix. White cake mix also works well. Choose a mix that goes well with the lemon filling.
Do I need to grease the baking dish?
No, you don’t need to grease the dish. The butter in the recipe prevents sticking and makes a golden crust.
Can I make this recipe ahead of time?
Yes, you can prepare it ahead. After baking and cooling, cover it tightly and refrigerate for up to 3 days. You can also freeze it for longer storage.
How do I know when the lemon dump cake is done baking?
The cake is done when the top is golden and a toothpick comes out clean. The edges should be crispy, and the center moist but set.
Can I use other fruit fillings instead of lemon?
Yes! You can use fillings like blueberry, cherry, or peach. The flavor will change, but it’s always delicious.
Is it necessary to use cream cheese in this recipe?
While cream cheese adds richness, you can skip it if you want. The cake will be different in texture and flavor, but it’s always tasty.
Can I make this recipe gluten-free?
Yes, you can make it gluten-free. Use a gluten-free cake mix and ensure all ingredients, including the lemon pie filling, are gluten-free.
What’s the best way to serve lemon dump cake?
I love serving it warm with vanilla ice cream or whipped cream. It’s also great at room temperature or chilled from the fridge.
Lemon Dump Cake Recipe
Ingredients
- Lemon Pie Filling: 2 cans 21 oz each
- Yellow Cake Mix: 1 box 15.25 oz
- Cream Cheese: 8 oz cubed, room temperature
- Butter: 12 tbsp 1½ sticks, melted
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Pour the lemon pie filling into the dish and spread it evenly.
- Sprinkle the cake mix over the lemon pie filling. Do not mix.
- Cube the cream cheese and scatter the pieces over the cake mix.
- Drizzle the melted butter over the top.
- Bake for 50-55 minutes until the top is golden and the filling is bubbly.
- Let the cake cool for 10 minutes before serving.
Notes
- You can use store-bought or homemade lemon pie filling.
- For a more lemony flavor, opt for lemon-flavored cake mix.
- This recipe is also customizable: add cream cheese layers, nuts, or berries for different variations.
- The cake can be served warm with whipped cream or vanilla ice cream.
- For storage, refrigerate for up to 5 days or freeze for up to 3 months.
