Buttery Lemon Dump Cake is a delightful dessert that brings sunshine to any gathering. With its tangy lemon flavor and buttery goodness, this cake is super easy to make. Whether you’re hosting a party or just want a sweet treat at home, this recipe is a winner. If you’re looking for more simple desserts, check out some easy dump cake recipes!
Why Make This Recipe
- It’s quick and simple, perfect for beginners.
- Each bite is refreshing with a cozy, creamy surprise.
- It’s ideal for any occasion, from picnics to family dinners.
How to Make Buttery Lemon Dump Cake
This recipe combines lemon pie filling with a buttery cake mix and cream cheese. The process is easy: layer the ingredients and pop it in the oven. Soon, you’ll have a beautifully baked dessert ready to enjoy! You may also find Best Mediterranean Lemon Chickpea Patties useful.
Ingredients
- 1 pack Lemon Cake Mix
- 2 cans (15.75 oz) lemon pie filling
- 8 oz cream cheese (slightly cold)
- 1 cup unsalted butter (cold)
- ½ tsp vanilla extract
- Pinch of salt
Directions
Lightly spray a 9×13-inch baking dish with cooking spray, and for a little extra love, rub a bit of butter into the corners so the edges turn golden and buttery.
Spoon the lemon pie filling into the dish and spread it gently; it doesn’t have to be perfect, just make sure every bite gets that bright, tangy lemony goodness. If your filling feels thick, let it sit at room temperature for a few minutes so it spreads like a dream.
Cut the cream cheese into small cubes and tuck them across the filling, including a few along the edges. These little pockets are the creamy surprises that make every forkful feel cozy and indulgent.
Sprinkle the lemon cake mix evenly on top, letting little bits of filling peek through; it’s part of what makes each bite feel homemade and special.
Slice the cold butter into thin pats and dot them all over the cake mix. Sprinkle a pinch of salt and drizzle the vanilla extract on top.
Bake at 350°F for about 40-44 minutes, until the top is lightly golden and the edges are bubbling with lemony goodness. If the top browns too quickly before the filling is bubbly, cover it loosely with foil for the last few minutes. Enjoy!
How to Serve Buttery Lemon Dump Cake
This cake is delicious on its own, but you can elevate it further. Try serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Add fresh berries on top for extra color and flavor!
How to Store Buttery Lemon Dump Cake
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To enjoy it warm again, simply reheat a slice in the microwave for about 15-20 seconds.
Tips to Make Buttery Lemon Dump Cake
- For a richer flavor, use real butter instead of margarine.
- Make sure the cream cheese is slightly cold for easier cutting.
- Try adding a layer of crushed graham crackers for texture.
Variations
- Add a layer of sliced strawberries or blueberries for more fruity flavor.
- Mix a little lemon zest into the cream cheese for an extra burst of lemon.
FAQs
- Can I make it ahead of time? Yes, you can prepare this cake a day in advance; just keep it covered in the fridge.
- Can I freeze Buttery Lemon Dump Cake? Yes, this cake freezes well; just make sure it’s in an airtight container.
- What if I can’t find lemon pie filling? You can substitute it with lemon curd mixed with a little water to reach a similar consistency.
Conclusion
Buttery Lemon Dump Cake is truly a must-try dessert for lemon lovers. If you’re curious about other delicious lemon desserts, check out this lemon dump cake recipe. For a fun twist, give this pineapple lemon dump cake recipe a try!
Buttery Lemon Dump Cake
Ingredients
Method
- Lightly spray a 9×13-inch baking dish with cooking spray, and rub a bit of butter into the corners.
- Spoon the lemon pie filling into the dish and spread it gently.
- Cut the cream cheese into small cubes and tuck them across the filling.
- Sprinkle the lemon cake mix evenly on top.
- Dot the top with slices of cold butter and sprinkle with salt. Drizzle the vanilla extract on top.
- Bake at 350°F for about 40-44 minutes until the top is golden and the edges are bubbly.
- If the top browns too quickly, cover loosely with foil for the last few minutes.
