Lemon Cream Cheese Dump Cake
1 h
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Think cheesecake meets lemon bar, but easier: this lemon cream cheese dump cake bakes up tart, creamy, and buttery with swirls of lemon pie filling and a tender cake mix crumb.
It is my no-fuss, crowd-pleasing, dump-and-bake hero for potlucks, spring brunch, or last-minute dessert cravings, and the soft vanilla whipped cream on top seals the deal.
Ingredients (12 servings)
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Ingredients:
- 1 box of lemon cake mix lemon cake mix 1 box
- 1 can (21 oz) lemon pie filling lemon pie filling 1 can (21 oz)
- 8 oz cream cheese, softened cream cheese 8 oz
- 1 cup whole milk whole milk 8 fl oz
- ½ cup unsalted butter, melted unsalted butter 4 oz
- 2 eggs large eggs 2 ct
- 1 tsp vanilla extract pure vanilla extract 1 tsp
Ingredients for the Whipped Cream Topping:
- 1 cup heavy whipping cream heavy cream 8 fl oz
- 2 Tbsp powdered sugar powdered sugar 0.55 oz
- ½ tsp vanilla extract pure vanilla extract 0.5 tsp
How to Make Lemon Cream Cheese Dump Cake
-
Heat oven and prep pan
Preheat oven to 350 F with a rack in the center.
Grease a 9x13 inch baking pan with a thin film of butter or nonstick spray.
-
Layer the lemon base
Spread the lemon pie filling evenly over the bottom of the pan, nudging it into the corners with an offset spatula.
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Make the cream cheese custard
Beat the softened cream cheese in a bowl until silky with no lumps.
Whisk in the milk gradually until smooth, then beat in the eggs and vanilla until fully combined and glossy.
Pour this mixture evenly over the lemon pie filling.
-
Top with cake mix and butter
Sprinkle the dry lemon cake mix evenly over the surface, aiming for a thin, uniform blanket with no big mounds.
Slowly drizzle the melted butter all over so most of the dry mix looks moistened, pausing to fill in dry spots.
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Bake
Bake 40 to 50 minutes until the top is deep golden, the edges are bubbling, and the center has a slight, custardy jiggle but is not liquid.
If the top browns too fast, tent loosely with foil in the last 10 minutes.
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Cool and set
Cool the cake at least 20 minutes so the cream cheese layer sets and slices cleanly.
Serve warm or at room temp.
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Whip the topping
Chill a mixing bowl and beaters for 10 minutes.
Whip the heavy cream to soft peaks, add powdered sugar and vanilla, and continue to medium peaks for a billowy, spoonable topping.
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Serve
Scoop or slice the cake, crown with whipped cream, and add a little lemon zest if you want extra sparkle.
Substitutions
- Lemon cake mix -> Yellow cake mix + lemon boost
- Use a yellow cake mix and add 1 tablespoon fresh lemon zest plus 1 teaspoon lemon extract to the cream cheese mixture for the same bright citrus vibe without changing the crumb.
- Lemon pie filling -> Lemon curd
- Swap with 1.5 to 2 cups lemon curd for a silkier, tangier layer that tastes more like patisserie lemon; bake time may shorten by 5 minutes since curd is less gelatinous.
- Cream cheese -> Mascarpone or Neufchatel
- Mascarpone gives a softer, ultra-lush custard; reduce milk by 2 tablespoons to keep it set, while Neufchatel keeps things lighter with nearly identical texture.
Tips
- Nix the dry patches
- After sprinkling the cake mix, whisk 2 tablespoons of remaining dry mix with 2 tablespoons melted butter into a thin slurry and drizzle it over any stubborn dry areas for perfect coverage.
- Cream cheese like glass
- Microwave cream cheese 10 to 15 seconds and beat it first until glossy before adding milk, which prevents lumps so your custard bakes smooth.
- Know when it is done
- Look for bubbling at the edges, a uniformly golden top, and a gentle jiggle in the center about the size of a quarter, which means the custard is set but creamy.
- Pan choice matters
- A metal 9x13 browns the top best and usually finishes closer to 40 minutes, while glass may need an extra 5 minutes for the same color and set.
- Rest for clean slices
- Give it at least 20 minutes to settle so layers hold their shape, or chill 2 hours for neat squares if you are serving a crowd.
- Whipped cream that holds
- For extra stability, whisk in 1 teaspoon instant vanilla pudding mix with the sugar, which keeps the cream fluffy for hours without weeping.
Nutrition Facts *
| Energy | 437 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 22 | g |
| Carbohydrates | 53 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My top looks sandy with dry cake mix. What went wrong?
- You did not get enough butter coverage, so some dry mix never hydrated; drizzle a bit more melted butter or the butter-slurry trick over dry spots and return to the oven 5 minutes.
- The center is soupy after 45 minutes. How do I fix it?
- Bake longer in 5 to 8 minute increments until the center jiggles slightly but does not slosh, and tent the top with foil if browning too quickly.
- Can I make it ahead?
- Yes, bake, cool, and refrigerate up to 2 days, then rewarm at 300 F for 12 to 15 minutes to revive the top; whip the cream right before serving.
- Can I halve the recipe?
- Use an 8x8 or 9x9 pan, halve every ingredient, and start checking for doneness at 32 minutes since smaller pans bake faster.
- Can I use a different pie filling flavor?
- Blueberry, raspberry, or cherry work great and play nicely with the lemon cake mix, though the flavor shifts from lemon-forward to berry-lemon.
- How do I store leftovers?
- Cover and refrigerate up to 4 days, and rewarm portions in a 300 F oven for 8 to 10 minutes so the top re-crisps.
Serving Suggestions
Serve with a handful of crushed lemon cookies for crunch or a slick of warm raspberry sauce if you want that sweet-tart punch to flirt with the lemon.
A quick sprinkle of fresh lemon zest and a few basil ribbons right before plating wakes up the whole pan and makes it smell like a sunny weekend in the city.
More pairings:
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