Lemon Cream Cheese Dump Cake

Name: Lemon Cream Cheese Dump Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 box yellow cake mix; 1 cup sour cream; 1 cup pineapple tidbits (drained); 4 tablespoons lemon juice; 8 ounces cream cheese (softened); 0.5 cup powdered sugar; 1 teaspoon lemon zest

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Okay, friends, let’s talk about something ridiculously easy and outrageously delicious. Lemon Cream Cheese Dump Cake. If you want a dessert that tastes like you spent hours on it but only took minutes, this is it. Who is your champion? Is it like a lazy person’s cheesecake, meets lemon bar, met… pure happiness? The first time I made this, my family devoured it in one sitting, and honestly, I almost didn’t get it. I swear it’s the only dessert they all agree on. And the best part? Even if you are not a baker, you can nail this. What’s not to like about lemon? Lemon Cream Cheese Dump Cake is a hit at any potluck or party.

What is a lemon cream cheese dump cake?

What is a lemon cream cheese dump cake? Think of it as the ultimate shortcut dessert. What is a cake? You dump everything in sprayed pan, give it swirl, and bake it for 10 minutes. No fancy mixing bowls, no creaming butter and sugar for ages, and definitely no complicated mixing. What happens when the cake mix bakes up over the creamy lemon and cream cheese mixture? What are some of the best moist, decadent treats? Is it the kind of dessert that looks impressive but requires minimal effort? What is a dump cake? What is the best way to do a bit of mixing? What is the perfect dessert for a girl who hates baking?

Why I love this recipe?

Oh, where do I even begin? This Lemon Cream Cheese Dump Cake is a winner on so many levels. First, let’s talk flavor: the tangy lemon cuts through the richness of the cream cheese, creating a perfect balance that’s both refreshing and satisfying. It’s the kind of dessert that makes you close your eyes and savor every bite. What I love most about this is how incredibly easy it is. I mean, seriously, it’s almost foolproof! You literally dump the ingredients in, swirl them together, and pop it in the oven. Even on my busiest days, I can whip this up in a flash. Plus, it’s super cost-effective. You probably have most of the ingredients in your pantry already, and the rest are inexpensive. We’re talking budget-friendly deliciousness here! And it’s so versatile! You can serve it for breakfast, brunch, dessert, or even as a late-night snack (don’t judge, we’ve all been there!). Trust me; this one is a keeper. It is way easier than making a traditional lemon cheesecake, but has all the flavors I crave. What’s not to love? I always find myself turning to this recipe!

How to Make Lemon Cream Cheese Dump Cake

Quick Overview

Making this Lemon Cream Cheese Dump Cake is so easy, it almost feels like cheating! Basically, you’re going to layer a creamy lemon-cream cheese mixture in a baking dish, then sprinkle a dry cake mix on top, drizzle with melted butter, and bake until golden and bubbly. The dry cake mix absorbs some of the moisture from the cream cheese layer, creating a tender, cake-like topping, while the bottom stays deliciously gooey. The swirling action is also critical – so don’t miss that step. I remember one time I skipped the swirling and it didn’t taste as good. It’s seriously that simple!

Ingredients

What is the recipe for the cream cheese layer?
* 16 oz cream cheese, softened: Make sure it’s properly softened so there are no lumps in your batter. I usually take it out of the fridge about an hour before I start. Low-fat works fine if you are feeling health-conscious, but honestly, the full-fat is best!
* 1 (14 oz) can sweetened condensed milk: Don’t substitute evaporated milk here! It’s the sweetened condensed milk that gives it the right sweetness and texture.
* 1/4 cup lemon juice: Freshly squeezed is always best for that bright, vibrant flavor! Bottled works in a pinch, but it won’t have the same zing.
* 1 teaspoon vanilla extract: Pure vanilla extract is key! Avoid the imitation stuff, it just doesn’t taste the same.
* 1 tablespoon lemon zest: This is where the magic happens! The lemon zest adds an intense lemon flavor that really takes this cake to the next level.

For the Cake Layer:
Can you use a white cake mix? I usually use whatever I have on hand! * 3/4 cup (1 1/2 sticks) unsalted butter, melted: Make sure the butter is completely melted but not hot, you don’t want it to cook the cake mix!

For the Glaze (optional):
* 1 cup powdered sugar: Sift it to prevent lumps!
* 2-3 tablespoons lemon juice: Add more or less depending on the consistency you want.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). While the oven heats, grease a 9×13 inch baking dish with cooking spray or butter. Why is it important that your cake stick to the bottom?

Step 2: Mix Cream Cheese Layer

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sweetened condensed milk, lemon juice, vanilla extract, and lemon zest. Beat until well combined. I always scrape down the sides of the bowl to make sure everything is evenly mixed.

Step 3: Assemble the Cake

Pour the cream cheese mixture into the prepared baking dish, spreading it evenly. Sprinkle the dry cake mix evenly over the cream cheese layer. Pour the melted butter evenly over the cake mix. This is key for getting that delicious, buttery crust!

Step 4: Swirl

Use a knife or skewer to gently swirl the cream cheese layer into the cake mix. Don’t overmix! You want to see streaks of cream cheese throughout the cake. What is the beautiful marbling effect?

Step 5: Bake

I baked this for 45-50 minutes, or until the top is golden brown and the cream cheese layer is set. A toothpick inserted into the center should come out with moist crumbs. I always check my oven after 40 minutes just to be safe.

Step 6: Cool & Glaze

Let the cake cool completely before glazing. While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. Do not overdo the cooled cake. Drizzle with the glaze. This step is optional, but it adds a nice touch of sweetness and lemon flavor!

Step 7: Slice & Serve

What is a lemon cream cheese dump cake? I love it cold, straight from the fridge!

What is the best way to serve it?

What are some good ideas for a lemon cream cheese dump cake? The next level: the Next Level:

For Breakfast:Serve with a cup of hot coffee or tea for savoury start to the day. What are some good side dishes to serve with fresh berries?

For Brunch: Dress it up with a dollop of whipped cream and a sprinkle of lemon zest. Pair it with a glass of sparkling wine for a festive brunch treat!

As Dessert:Serve it with a scoop of vanilla ice cream or raspberry sauce. What is the perfect ending to a meal?

For Cozy Snacks:What is a good snack? Is it good for potlucks?

My grandma always served this with a dusting of powdered sugar and fresh raspberries. It was her signature move, and it always made it feel extra special. What brings back so many memories for me?

Top Tips for Perfecting Your Lemon Cream Cheese Dump Cake

What are some of the best ways to take your Lemon Cream Cheese Dump Cake to the next level? What are some of the best tips I’ve learned over the years?

What is a good cream cheese recipeMake sure your cream cheese is fully softened. This will prevent lumps and ensure a smooth, creamy texture. If you forgot to take it out of the fridge, you can microwave it for a few seconds. How do you melt a metal?

What is the Swir Don’t overmix when swirling! You want to see streaks of cream cheese throughout the cake mix. Overmixing will result in a muddy, less appealing look.

What is the best cake mix to makeI usually use a yellow cake mix, but you can experiment with other flavors. A lemon cake mix would really amplify the lemon flavor, or a vanilla cake mixture would be subtle.

Butter Drizzle:Make sure to drizzle the melted butter evenly over the cake mix. How do you create a golden brown crust? If you miss a spot, the cake mix will stay dry and powdery.

Baking Time: Keep an eye on the cake while it’s baking. Ovens vary, so it might take more or less time. The top should be golden brown, and the cream cheese layer should be set.

Glaze ConsistencyHow much lemon juice should I add to the glaze? For a thicker glaze, add more powdered sugar.

I learned the hard way that using cold cream cheese is a disaster. Is it okay to experiment? I used blueberries in the cream cheese layer, and it was delicious!

What are some Storing and Reheating Tips?

Here’s how to store and reheat your Lemon Cream Cheese Dump Cake to keep it fresh and delicious:

Room Temperature: You can store the cake at room temperature for up to 2 days, covered tightly with plastic wrap or in an airtight container. However, it’s best to store it in the fridge to prevent spoilage.

Refrigerator Storage: The cake will keep in the refrigerator for up to 5 days, stored in an airtight container. This is my preferred method, as it keeps the cake nice and moist.

Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving. I recommend freezing it without the glaze, as the glaze can get a bit soggy after thawing.

Glaze Timing Advice: If you plan to freeze the cake, it’s best to add the glaze after thawing. This will ensure the glaze stays fresh and delicious.

I always store my cake in the fridge, as it seems to stay fresher longer. And if I’m freezing it, I make sure to wrap it really well to prevent freezer burn. Trust me, freezer burn is the enemy of delicious cake!

Frequently Asked Questions

Can I make this gluten-free?

Yes! You can easily make this gluten-free by using a gluten-free cake mix. I’ve tried it with a few different brands, and they all work well. Just make sure to check the ingredients list to ensure that all of the other ingredients are also gluten-free. I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, it is a great replacement. You won’t even know the difference!

Do I need to peel the zucchini?

There is no zucchini in this recipe so you don’t have to worry about that.

Can I make this as muffins instead?

I haven’t tried making this as muffins, but I don’t see why not! You would just need to adjust the baking time. I would start checking them after about 15 minutes, and bake until a toothpick inserted into the center comes out with moist crumbs. This is a great option if you want individual servings!

How can I adjust the sweetness level?

If you want to reduce the sweetness, you can use a reduced-sugar cake mix or decrease the amount of sweetened condensed milk. You could also add a pinch of salt to the cream cheese layer to balance out the sweetness. I find that the sweetness level is just right, but everyone’s taste is different!

What can I use instead of the glaze?

If you don’t want to use the glaze, you can simply dust the cake with powdered sugar. You could also top it with whipped cream, fresh berries, or a drizzle of raspberry sauce. The possibilities are endless!

Final Thoughts

So, there you have it, friends! My go-to Lemon Cream Cheese Dump Cake recipe. It’s easy, delicious, and always a crowd-pleaser. Whether you’re a seasoned baker or a complete beginner, I guarantee you’ll be able to whip this up in no time. The bright lemon flavor combined with the creamy texture is simply irresistible. If you’re looking for other easy dessert recipes, be sure to check out my chocolate chip cookie bars or my no-bake cheesecake bites. They’re just as simple and delicious! Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them! This one never fails to make me smile. Let me know in the comments below how yours turns out!

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