Layer the ingredients: Spread the lemon pie filling evenly across the bottom of the baking dish.
Add the cream cheese: Drop spoonfuls of the softened cream cheese on top of the lemon pie filling.
Sprinkle the cake mix: Evenly distribute the dry lemon cake mix over the cream cheese and pie filling.
Drizzle the butter: Pour the melted butter over the top, ensuring it covers as much of the cake mix as possible. Don’t worry if some dry spots remain – they will become crispy when baked.Bake for 40 to 45 minutes, or until the top turns a golden brown and the filling begins to bubble.
Cool and serve: Allow the cake to cool slightly before serving, as the filling will thicken as it cools.
Serving and Storage Tips:
Serving: enjoy this warm dump cake with a scoop of creamy vanilla ice cream or a swirl of whipped cream for a decadent touch. It’s also delicious when served cold!
Storage: Keep any leftover cake fresh by storing it in an airtight container in the fridge, where it will last for up to three days. To reheat, simply warm it up in the microwave for about 20 seconds.
Tips for Success:
Softened cream cheese: Ensure the cream cheese is fully softened before adding it to the dish. If it’s too cold, it won’t spread or melt well into the layers.
Even butter distribution: Drizzling the melted butter as evenly as possible ensures that the cake mix on top cooks properly and doesn’t leave large dry spots.
Don’t skip cooling: Letting the cake cool for 10-15 minutes allows the filling to set, making it easier to serve.
Health Benefits:
While this cake is more of an indulgent treat, it does contain some ingredients that have beneficial properties:
Lemon: High in vitamin C and antioxidants, lemon adds a burst of freshness and may support immune health.
Cream cheese: A good source of calcium and vitamin A, though it’s best enjoyed in moderation due to its fat content.
Nutritional Information (per serving):
Calories: 320
Fat: 18g
Carbohydrates: 37g
Protein: 3g
Sugars: 22g
Fiber: 1g
Variations and Substitutions:
Change the flavor: Swap the lemon cake mix and pie filling for other flavors like strawberry or cherry for a different twist.
Add a crunchy topping: For extra texture, sprinkle some crushed graham crackers or chopped nuts on top of the cake mix before baking.
Make it lighter: Substitute half of the butter with applesauce to reduce the fat content without sacrificing moisture.
Frequently Asked Questions (FAQs):
1. Can I use other pie fillings?
Yes! Cherry, blueberry, or even apple pie filling work great in this dump cake recipe. Just match the flavor of the cake mix accordingly for the best results.
2. Can I use light cream cheese?
Absolutely! Using light cream cheese will slightly reduce the fat content while still keeping the creaminess intact.
3. What if I don’t have lemon pie filling?
You can make your own lemon pie filling by mixing lemon curd with a little cornstarch or using a canned citrus-based fruit filling as a substitute.
Conclusion:
This 4-ingredient Lemon Cream Cheese Dump Cake is the ultimate dessert for lemon lovers who appreciate both convenience and flavor. With just a few pantry staples and minimal effort, you can whip up a dessert that feels luxurious but is delightfully simple. Perfect for gatherings, potlucks, or a sweet midweek treat, this cake will leave your guests asking for seconds—and the recipe!
