Combine Cake Mix and Butter: In a large mixing bowl, combine the yellow cake mix with the melted butter. Mix them together until the mixture resembles coarse crumbs. The melted butter helps to bind the cake mix into a crumbly texture.
Achieve Crumbly Consistency: Use a fork or pastry cutter to blend the butter and cake mix thoroughly. You should have a mixture that looks like sand or coarse breadcrumbs. This crumb mixture will form both the base and the topping for your cake.
3. Layer the Crumb Mixture
Form the Base Layer: Take half of the crumb mixture and evenly distribute it over the bottom of the prepared baking dish. Use your hands or the back of a spoon to lightly press it down. This forms a solid base that will hold up the lemon cream cheese filling.
Press Down: Lightly pressing down ensures that the base layer holds together and creates a sturdy foundation for the filling.
4. Prepare the Lemon Cream Cheese Filling
Mix Cream Cheese and Lemon Pie Filling: In a separate bowl, combine the softened cream cheese with the lemon pie filling. Whisk the mixture until it is smooth and well integrated. The cream cheese adds a creamy texture and richness to the tangy lemon filling.
Ensure Smooth Consistency: Whisking thoroughly ensures there are no lumps and the mixture is smooth, which will result in a more even filling layer.
5. Assemble the Cake
Spread the Filling: Gently pour and spread the lemon cream cheese mixture over the crumb base in the baking dish. Use a spatula to ensure the filling is spread evenly across the base layer.
Even Coverage: Spreading the filling evenly helps in achieving a uniform texture and flavor throughout the cake.
6. Add the Final Crumb Layer
Top with Remaining Crumbs: Sprinkle the remaining crumb mixture over the lemon cream cheese filling. This forms a crumbly, sweet topping that will bake into a delightful crust.
Cover Evenly: Ensure that the top layer is evenly distributed to ensure even baking and a uniform topping texture.
7. Bake the Cake
Bake Until Golden Brown: Place the baking dish in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the top is golden brown and the center is set. The cake will bubble around the edges, and the topping should be crisp and slightly crunchy.
Check for Doneness: A toothpick inserted into the center should come out clean or with a few moist crumbs but not wet batter.
8. Cool and Serve
Allow to Cool: Once the cake is baked, remove it from the oven and let it cool for a few minutes. This cooling period allows the cake to set, making it easier to cut and serve.
Cut into Squares: Slice the cake into squares for serving. It can be served warm or at room temperature, depending on your preference.
Optional Garnishes: For an extra touch of sweetness, you can sprinkle the cooled cake with powdered sugar or top it with a dollop of whipped cream. Fresh berries or a light glaze can also add a nice finishing touch.
Variations and Substitutions
Fruit Variations: While lemon is the classic choice, you can experiment with other pie fillings like cherry, blueberry, or peach. Each fruit offers a different flavor profile, making this cake versatile for any fruit lover.
Cake Mix Variations: If you prefer a different flavor, try using a spice cake mix, chocolate cake mix, or a lemon-flavored cake mix for a twist on the traditional flavor.
Dietary Modifications: For a gluten-free version, use a gluten-free cake mix and ensure that all other ingredients are gluten-free. To make the cake dairy-free, substitute the cream cheese with a dairy-free alternative and use a plant-based butter.
Additional Toppings: Consider adding a layer of nuts, such as chopped pecans or walnuts, to the crumb topping for added texture and flavor.
Conclusion
The 4-Ingredient Lemon Cream Cheese Dump Cake is the epitome of a fuss-free dessert that doesn’t compromise on flavor. This recipe combines a simple approach with delightful results, making it an excellent choice for busy weeknights or casual gatherings. It’s a cake that proves you don’t need a lot of ingredients to create something truly special.
Whether you’re revisiting cherished family traditions or looking for an easy yet impressive dessert, this dump cake will satisfy your sweet tooth and leave your guests asking for seconds. Its tangy lemon filling and crumbly topping offer a perfect balance of flavors and textures, making each bite a pleasure. So, gather your ingredients, follow these easy steps, and enjoy a slice of this delightful cake that’s sure to become a favorite in your dessert repertoire.
Ingredients
1 box yellow cake mix
1 can 21 oz lemon pie filling
1 package 8 oz cream cheese, softened
1/2 cup 1 stick unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with cooking spray, butter, or oil.
Make the Crumb Mixture:
In a large mixing bowl, combine the yellow cake mix with the melted butter. Mix until the texture resembles coarse crumbs.
Layer the Crumb Mixture:
Take half of the crumb mixture and evenly distribute it over the bottom of the prepared baking dish. Lightly press it down to form a solid base.
Prepare the Lemon Cream Cheese Filling:
In a separate bowl, whisk together the softened cream cheese and lemon pie filling until smooth and well combined.
Assemble the Cake:
Gently spread the lemon cream cheese mixture over the crumb base in the baking dish, ensuring an even layer.
Sprinkle the remaining crumb mixture over the lemon filling, spreading it evenly.
Bake the Cake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool and Serve:
Allow the cake to cool for a few minutes before slicing it into squares for serving.
Optional: Dust with confectioners’ sugar or serve with a dollop of whipped cream.
Notes
This versatile recipe can be adapted with different pie fillings, cake mixes, or dietary substitutions, making it a go-to dessert for various preferences and occasions.
Nutrition
Serving: 120g
Calories: 320kcal
