Are you in need of a quick and easy dessert that will wow your taste buds without the hassle? Look no further than our 4-Ingredient Lemon Cream Cheese Dump Cake! With just a handful of ingredients and minimal effort, you can whip up a deliciously tangy and decadent treat that will leave everyone asking for seconds. Let’s dive into this simple yet scrumptious recipe!
Ingredients:
- 1 (16 oz.) can lemon pie filling
- 1 (15 oz.) package yellow cake mix
- 4 oz. cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, thinly sliced
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Layer the Ingredients:
- Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
3. Add the Cream Cheese:
- Scatter the cubed cream cheese over the lemon pie filling layer.
4. Sprinkle the Cake Mix:
- Evenly sprinkle the dry yellow cake mix over the cream cheese layer.
5. Dot with Butter:
- Arrange the thinly sliced butter on top of the cake mix, covering as much surface area as possible.
6. Bake to Perfection:
- Transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
7. Serve and Enjoy:
- Allow the dump cake to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Cook Notes and Variations:
- Lemon Zest: For an extra burst of lemon flavor, sprinkle some lemon zest over the top of the cake before baking.
- Nutty Crunch: Add a layer of chopped nuts such as pecans or walnuts between the cream cheese and cake mix layers for added texture.
- Fruit Variations: Feel free to experiment with different fruit pie fillings such as cherry, blueberry, or peach for a variety of flavor options.
- Gluten-Free Option: Use a gluten-free yellow cake mix to make this recipe gluten-free.
Keto and Low-Carb Version:
To make a keto or low-carb version of this dump cake, try the following substitutions:
- Sugar-Free Lemon Curd: Use sugar-free lemon curd or a homemade keto-friendly lemon filling instead of canned lemon pie filling.
- Almond Flour Cake Mix: Substitute the yellow cake mix with a low-carb almond flour cake mix or make your own using almond flour, sweetener, and baking powder.
- Swerve Butter: Replace the unsalted butter with a keto-friendly alternative such as ghee or coconut oil.
Frequently Asked Questions (FAQs):
Q: Can I use other flavors of pie filling? A: Yes, you can customize this dump cake by using different flavors of pie filling such as cherry, apple, or peach to suit your taste preferences.
Q: Can I make this dump cake ahead of time? A: Absolutely! You can prepare the dump cake in advance and refrigerate it until ready to bake. Simply follow the instructions up to step 5, cover the baking dish with plastic wrap, and store it in the refrigerator. When ready to bake, remove from the refrigerator, uncover, and bake as directed.
Q: Can I freeze leftovers? A: Yes, you can freeze leftovers of this dump cake in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.
Conclusion:
In conclusion, our 4-Ingredient Lemon Cream Cheese Dump Cake is a delightful dessert that proves simplicity can be incredibly delicious. With just a few pantry staples, you can create a mouthwatering treat that will delight your taste buds and impress your family and friends. Whether you’re hosting a dinner party or craving a quick dessert fix, this recipe is sure to satisfy. So why wait? Give it a try today and indulge in the irresistible flavors of lemon, cream cheese, and buttery cake goodness!
