Lemon Cake Cream Cheese Butter

This lemon dump cake is my go-to when I want something bright, comforting, and impossibly easy. The layers of tart lemon, creamy filling, and buttery cake topping are always a hit at family gatherings and summer parties. Every time I make it, I am reminded that a simple dessert can steal the show.

Once, I baked this for my sister’s birthday picnic and no one believed it was a “dump” cake because the layers were so luscious and even.

Ingredients

• Lemon pie filling: brings tangy and sweet flavor to every bite look for a good quality filling with real lemon for the best taste
• Lemon cake mix: adds a double layer of lemon and builds the golden crumbly top pick a trusted brand for flavor
• Cream cheese: provides rich creamy depth and balances the bright lemon make sure it is softened for easy mixing and go for full fat for best texture
• Powdered sugar: gently sweetens the creamy layer sift before using so there are no lumps
• Milk: smooths out the cream cheese mixture use whole milk for richness
• Salted butter: binds the cake mix topping and helps achieve that golden crumb choose butter with a fresh scent and firm texture
• Nonstick cooking spray: guarantees an easy release of every slice try a neutral oil spray so it does not interfere with the lemon flavor
• Whipped cream for serving: adds a cool and fluffy contrast pick a real cream version for the best topping

Step-by-Step Instructions

Prepare the Pan:

Coat a nine by thirteen inch baking dish thoroughly with nonstick cooking spray to ensure your cake releases easily at the end

Layer the Lemon Filling:

Spread the lemon pie filling over the bottom of the dish using a spatula push the filling into the corners for complete coverage

Mix the Cream Cheese Layer:

In a mixing bowl beat cream cheese powdered sugar and milk until you have a silky smooth mixture this prevents lumps and ensures every bite is creamy Spread evenly over the lemon filling using the back of a spoon or a spatula every section should get a gentle sweep of creamy filling

Create the Lemon Cake Topping:

In a separate bowl combine the lemon cake mix with melted butter stir until no dry spots remain and the mixture becomes crumbly and soft Sprinkle this buttered cake mixture evenly across the entire surface of the filling do not press down just scatter gently for a delicate crumb

Bake the Cake:

Transfer the dish to a preheated three hundred fifty degree oven Bake for thirty five to forty five minutes until the top is just golden brown and the filling is bubbling around the edges check at the earlier time point to avoid over browning

Serve:

Scoop out generous servings making sure each portion gets all three layers Crown each piece with a big spoonful of whipped cream or vanilla ice cream for a dreamy finish

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I always find myself sneaking an extra spoonful of the cream cheese layer right before the cake goes into the oven it might be my favorite part because it adds that cloud-like creaminess you cannot find in a regular dump cake. I remember letting my nephew help swirl the layers together and the look of joy on his face when he tasted the finished dessert still makes me smile.

Storage Tips

Store any leftovers in the refrigerator wrapped tightly in the baking pan or in an airtight container. Lemon dump cake holds up for about four days and actually tastes even better after a night in the fridge because the flavors deepen as it chills. If you want to serve it warm again just heat an individual piece in the microwave for ten to fifteen seconds.

Ingredient Substitutions

You can swap out the lemon pie filling for another citrus version or even a berry pie filling for a different tartness. Vanilla cake mix works in a pinch if lemon is not available but add a bit of fresh lemon zest to boost the citrus flavor. Unsalted butter can be used with an extra pinch of salt added to the cake mix for balance.

Serving Suggestions

This cake is at its best when served still a bit warm with a big dollop of whipped cream or a scoop of vanilla ice cream over the top. Try sprinkling with a light dusting of grated lemon zest just before serving to add a fresh pop of color and aroma. For a backyard party cut it into small squares and serve in cupcake liners for easy handheld treats.

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Cultural Context

Dump cakes became popular in the United States during the mid century when home bakers were searching for quick and reliable ways to make dessert with pantry staples. Their toss everything in the pan approach fits perfectly with casual get togethers and family celebrations. Lemon as a key flavor adds nostalgic spring and summer vibes that remind many of lemonade stands and picnics under the sun.

Commonly Asked Questions

→ Can I use homemade lemon curd in place of lemon pie filling?

Yes! Homemade lemon curd adds a bright, tangy flavor if you prefer a from-scratch option. Use the same amount to replace canned filling.

→ How do I avoid a dry or floury topping?

Mixing melted butter thoroughly with the cake mix before baking ensures an evenly moist and golden crumb on top every time.

→ Is it possible to prepare this dish ahead of time?

Absolutely. You can assemble the layers up to a day ahead and refrigerate before baking, or bake and reheat before serving.

→ What are some good serving suggestions?

This treat shines with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with lemon zest or slices for a fresh touch.

→ Can I substitute different cake mix flavors?

Try vanilla or white cake mix for a milder flavor profile if lemon cake mix is unavailable, but the result will be less tart.

→ How should leftovers be stored?

Store covered in the refrigerator for up to three days. Warm individual portions before serving for best texture.