Can I make lemon cream cheese dump cake ahead of time?

Yes, this cake can be prepared a day in advance. After baking, refrigerate the whole cake or individual portions. Reheat portions in the microwave for 20 to 30 seconds before serving. The flavors often meld nicely, and texture remains delicious.

Why isn't my cake mix turning golden brown?

Uneven or insufficient butter drizzle causes dry areas where the cake mix doesnt bake properly, preventing browning. Make sure to melt butter properly and drizzle it in a zig-zag pattern to evenly cover the surface before baking.

What type of butter should I use for this cake?

Unsalted butter is preferred to control the cakes overall saltiness. Salted butter can alter flavor balance. If you need a substitute, clarified butter or a quality margarine may work, but the texture and flavor might differ slightly.

Can I substitute margarine for butter in this recipe?

Butter is recommended for its flavor and texture. Margarine can be used if necessary, but it may result in a less rich taste and a different crumb. When using margarine, try to select a high-fat variety for best results.

Lemon Cream Cheese Dump Cake Recipe: Easy and Delicious

Name: Effortless Lemon Cream Cheese Dump Cake Recipe Anyone Can Make at Home
Prep time: 25 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 can (21 oz) lemon pie filling; 1 box (15.25 oz) yellow or lemon cake mix; 1 (8 oz) package cream cheese, cubed and softened; 1/2 cup (1 stick) unsalted butter, melted

Description

🍋 Effortlessly enjoy a burst of citrus and creamy delight with this Lemon Cream Cheese Dump Cake anyone can make.
🎂 Perfect for gatherings or a sweet pick-me-up, this simple recipe delivers big flavors without the fuss.

Ingredients

Scale

1 can (21 oz) lemon pie filling
1 box (15.25 oz) yellow or lemon cake mix
1 (8 oz) package cream cheese, cubed and softened
1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Spread the lemon pie filling evenly in the dish.
3. Evenly scatter the softened cream cheese cubes over the lemon filling.
4. Sprinkle the dry cake mix evenly over the cream cheese layer.
5. Drizzle melted butter over the cake mix, ensuring it covers as much of the surface as possible.
6. Bake for 35 to 40 minutes, or until the top is golden brown and the edges start to pull away from the dish.
7. Let the cake cool for at least 15 minutes before serving.

Notes

🧀 Use softened, not melted, cream cheese to create pockets of creaminess.
🔄 Drizzle the butter in a zigzag pattern for even coverage.
⏰ Start checking for doneness at 30 minutes due to potential oven variations; look for golden brown sections with slightly darker edges.

Prep Time: 10 minutes
Cooling Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 320
Sugar: 28 grams
Sodium: 370 mg
Fat: 18 grams
Saturated Fat: 10 grams
Unsaturated Fat: 7 grams
Trans Fat: 0 grams
Carbohydrates: 38 grams
Fiber: 1 gram
Protein: 3 grams
Cholesterol: 45 mg