If you’re searching for an effortless yet irresistibly delicious dessert, look no further than this Cheesecake Dump Cake with Lemon Cream. With just four simple ingredients, this dessert offers a perfect balance of tangy lemon flavor, rich cheesecake creaminess, and a golden buttery crust. Whether you’re hosting a gathering, preparing a last-minute sweet treat, or simply indulging yourself, this dump cake is sure to impress. The best part? It requires minimal effort and comes together in no time!
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Cooling Time: 15 minutes
- Total Time: 65 minutes
- Servings: 8
Ingredients
- Lemon Pie Filling: 1 can (16 oz)
- Yellow Cake Mix: 1 box (15 oz)
- Cream Cheese: 4 ounces, cut into small cubes
- Unsalted Butter: 1/2 cup (1 stick), thinly sliced
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Step 2: Layer the Lemon Pie Filling
Spread the lemon pie filling evenly across the bottom of the prepared baking dish. This layer provides the tart and fruity base that contrasts beautifully with the sweetness of the cake.
Step 3: Add the Cream Cheese
Distribute the cream cheese cubes over the lemon filling. The cream cheese will melt into the cake, creating a creamy, cheesecake-like texture that complements the citrusy base.
Step 4: Sprinkle the Cake Mix
Evenly sprinkle the yellow cake mix over the lemon and cream cheese layers. Do not mix or stir—keeping the layers separate ensures the classic dump cake texture with a crisp and golden topping.
Step 5: Add the Butter
Place the thinly sliced butter evenly over the cake mix. As the cake bakes, the butter melts and absorbs into the mix, creating a rich and crumbly topping. Make sure to distribute the butter slices evenly to prevent dry spots.
Step 6: Bake the Cake
Transfer the baking dish to the preheated oven and bake for 40–45 minutes or until the top is golden brown and bubbly. The edges should be slightly crisp, and the center should be set but still soft.
Step 7: Cool and Serve
Allow the cake to cool for 15 minutes before serving. This resting time helps the layers set and makes serving easier. For an extra touch of indulgence, top with whipped cream, fresh berries, or a dusting of powdered sugar.
Serving Suggestions
This Cheesecake Dump Cake with Lemon Cream is best enjoyed warm, straight from the oven. However, it can also be served chilled for a firmer texture. Here are some delicious pairing ideas:
- A scoop of vanilla ice cream for a creamy contrast.
- Fresh raspberries or blueberries for a refreshing burst of flavor.
- A drizzle of honey or caramel sauce for added sweetness.
- A sprinkle of powdered sugar for a bakery-style finish.
Tips for the Perfect Cheesecake Dump Cake
- Use high-quality lemon pie filling for the best flavor. If you prefer a homemade touch, you can make your own lemon curd instead.
- Ensure even butter distribution to avoid dry patches in the cake mix layer. You can also melt the butter and drizzle it evenly over the cake mix instead of using slices.
- Experiment with flavors by swapping the lemon pie filling for cherry, blueberry, or apple filling to create different variations of this dump cake.
- For extra richness, add a layer of crushed graham crackers at the bottom before adding the lemon pie filling. This enhances the cheesecake-like texture.
This Cheesecake Dump Cake with Lemon Cream is a dream dessert for anyone who loves an easy yet satisfying treat. The combination of tangy lemon, velvety cream cheese, and a buttery, golden topping creates a dessert that feels gourmet but takes minimal effort to prepare. Whether you serve it warm with ice cream or enjoy it chilled the next day, this cake is guaranteed to be a hit.