Name: Easy Lemon Dump Cake Recipe- Simple Dessert Delight
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 box lemon cake mix; 1 can (21 oz) lemon pie filling; 8 oz cream cheese, softened; 1/2 cup unsalted butter, melted; Cooking spray (for greasing dish)

Lemon Dump Cake is the ultimate secret weapon in your dessert arsenal, and I’m so excited to share this incredibly simple yet utterly satisfying recipe with you today. Have you ever craved a show-stopping dessert that requires minimal effort and maximum flavor? That’s precisely where the magic of a Lemon Dump Cake lies! People absolutely adore this cake because it embodies the essence of effortless indulgence. You can whip it up with pantry staples and a few fresh ingredients, making it perfect for last-minute gatherings or when a sweet craving strikes without warning. What truly makes this particular Lemon Dump Cake special is its unbelievably moist and tender crumb, bursting with bright, zesty lemon flavor, all thanks to the genius of “dumping” it all together. No complicated creaming, no precise measurements for dry ingredients – just pure, unadulterated deliciousness waiting to happen.

Ingredients:

1 box lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened
1/2 cup unsalted butter, melted

Preparing Your Lemon Dump Cake

Step 1: Preheat Your Oven and Prepare the Pan

The first crucial step in creating your delicious Lemon Dump Cake is to get your oven preheated. I like to set mine to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that as soon as your cake goes in, it starts baking evenly. While the oven is heating, take an 8×8 inch baking dish or a similar-sized casserole dish and lightly grease it. You can use cooking spray, a bit of butter, or even a light coating of oil. This step is essential to prevent your cake from sticking, making for a much cleaner release once it’s baked and ready to be served. Don’t skip this; nobody wants to scrape cake off the bottom of the pan!

Step 2: Layer the Lemon Pie Filling

This is where the “dump” in Lemon Dump Cake really comes into play! Open your can of lemon pie filling and pour it directly into the greased baking dish. Spread it out evenly across the bottom of the dish using the back of a spoon or a spatula. You want to create a nice, consistent layer of that bright, tangy lemon goodness. This filling will form the luscious, gooey base of your cake, and its sweet-tart flavor is the perfect counterpoint to the cake mix topping. Make sure there are no major gaps, as this ensures every bite will have that delightful lemon punch.

Step 3: Add the Cream Cheese Layer

Now, for the creamy element that elevates this simple dessert. Take your 8 ounces of softened cream cheese. It’s really important that the cream cheese is softened; this means it should be at room temperature, not cold from the fridge. Softened cream cheese is much easier to work with and will spread much more smoothly. You can place dollops of the softened cream cheese evenly over the lemon pie filling. Then, using a spatula or the back of a spoon, gently spread the cream cheese into a layer on top of the pie filling. Don’t worry if it’s not perfectly smooth or if you have little peaks and valleys; this will create delightful pockets of creaminess throughout the finished cake. The cream cheese adds a rich, velvety texture and a subtle tang that complements the lemon beautifully.

Step 4: Sprinkle the Dry Cake Mix

This is perhaps the most iconic step of a dump cake. Take your entire box of lemon cake mix – do NOT prepare it according to the package directions. You will be using the dry mix as is. Open the box and sprinkle the dry cake mix evenly over the cream cheese layer. Try to cover the entire surface of the cream cheese and pie filling mixture. You want to create a relatively uniform blanket of dry cake mix. Don’t pack it down; just a gentle, even sprinkle is all you need. This dry mix will absorb moisture from the layers below and the steam from the oven, transforming into a tender, cake-like topping.

Step 5: Drizzle with Melted Butter

The final touch before baking is the melted butter. Take your 1/2 cup of unsalted butter and melt it in a small saucepan, the microwave, or a double boiler. Once melted, drizzle the butter evenly over the dry cake mix. Make sure to get as much coverage as possible, allowing the butter to seep down into the dry mix. This butter is crucial for creating that golden-brown, slightly crispy texture on top of the cake and also helps to ensure the cake mix bakes up moist and tender. Think of it as lubricating the baking process. Once the butter is drizzled, your Lemon Dump Cake is ready for the oven!

Step 6: Bake Until Golden and Bubbly

Carefully place your prepared baking dish into the preheated oven. Bake for approximately 35 to 45 minutes, or until the topping is a beautiful golden brown and you can see the lemon pie filling bubbling up around the edges. The exact baking time can vary depending on your oven, so keep an eye on it. You’re looking for that gorgeous, slightly caramelized crust on top and the tell-tale sign of warm, gooey filling peeking through. Once it’s baked to perfection, carefully remove it from the oven. Let the Lemon Dump Cake rest for at least 10-15 minutes before serving. This resting period allows the filling to set slightly, making it easier to serve and preventing it from being too runny. Serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Conclusion:

And there you have it – a ridiculously easy and incredibly delicious Lemon Dump Cake! This recipe truly lives up to its name, requiring minimal effort for maximum reward. The bright, zesty lemon flavor combined with the tender cake and crunchy topping makes for a delightful dessert experience that’s perfect for any occasion. I hope you’ve enjoyed learning how to whip up this crowd-pleaser!

Serving this delightful Lemon Dump Cake is a breeze. It’s wonderful served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tangy lemon. For a touch of elegance, a light dusting of powdered sugar or a drizzle of lemon glaze can elevate its presentation.

Don’t be afraid to get creative with variations! You can add fresh blueberries or raspberries to the batter for an extra burst of fruitiness, or sprinkle some shredded coconut over the top before baking for added texture and tropical flair. If you’re feeling adventurous, a splash of limoncello in the batter can add a sophisticated kick.

The beauty of this Lemon Dump Cake is its forgiving nature. So, gather your ingredients, embrace the simplicity, and enjoy the process. I encourage you to give this recipe a try and experience the joy of effortless baking. Happy baking!

Frequently Asked Questions:

Can I use a different citrus fruit instead of lemon?

While this recipe is specifically designed for lemon, you could experiment with other citrus fruits like lime or orange. However, you might need to adjust the sweetness or the amount of liquid as different fruits have varying levels of acidity and moisture. Lemon is truly the star of this particular dump cake!

How do I store leftover Lemon Dump Cake?

Leftover Lemon Dump Cake can be stored at room temperature for up to two days, covered tightly with plastic wrap or foil. For longer storage, place it in an airtight container and refrigerate for up to 4-5 days. Reheat gently in the oven or microwave before serving.

What kind of cake mix is best for this recipe?

A standard yellow cake mix or a white cake mix works wonderfully for this Lemon Dump Cake. These classic flavors provide a great base that allows the lemon flavor to shine through without overpowering it. Avoid mixes with added flavors unless you are intentionally looking for a unique combination.