Editor’s Tip: No matter how hard we try to distribute the butter evenly, we always end up with a few dry spots in the topping. Don’t worry too much about these sandy areas, as the cake will turn out fine if the butter covers most of the topping. You can shake the pan if you need to redistribute some of the butter, but don’t mix the butter in or the cake won’t cook properly.
Recipe Variations
Add extract: Add depth to the lemon cream cheese dump cake by mixing flavored extract into the melted butter. Try lemon, orange, almond or vanilla extract.
Use another cake mix: Change the cake’s flavor by using white cake mix or a flavored cake mix like French vanilla or strawberry. For a fun twist, use chocolate cake mix to make a citrusy chocolate dump cake.
Change up the filling: Use cherry pie filling to make cherry dump cake, blueberry pie filling for blueberry dump cake or strawberry pie filling for strawberry dump cake.
How to Store Lemon Dump Cake
We make our lemon dump cake with cream cheese, so it needs to be stored in a covered container in the refrigerator. The leftovers will last up to three days, although the cake topping will lose its crisp texture over time.
Can you freeze lemon dump cake?
You can freeze lemon cream cheese dump cake for up to three months. Let the cake cool completely. Then, cover the pan with a layer each of storage wrap and foil. Thaw the dump cake in the fridge overnight before reheating.
How do you reheat lemon dump cake?
Reheat a whole lemon dump cake in a 350° oven until warmed through, about 20 minutes. For individual servings, reheat lemon dump cake in a microwave-safe bowl in the microwave until warmed through.
Lemon Dump Cake Tips
Can you make lemon cream cheese dump cake in a slow cooker?
To make lemon dump cake in a slow cooker, pour half the melted butter into the bottom of a 5-quart slow cooker. Layer the lemon pie filling, yellow cake mixes and cream cheese as directed. Drizzle the remaining butter over the cake mix and cook, covered, on high for two hours. Check out our slow-cooker dump cake recipe for more tips.
What’s the difference between lemon curd and lemon pie filling?
Lemon curd and lemon pie filling are similar but have different textures when used to make a lemon dump cake. Lemon pie filling is made with citrus, sugar and sometimes eggs. It also contains cornstarch or flour to give the filling a thicker, firmer consistency. Lemon curd also is made with citrus and sugar, and it always has eggs. But instead of cornstarch or flour, curd is thickened with butter, which gives it a smoother, creamier consistency.
Should you mix the dump cake ingredients?
Mixing dump cake ingredients is a mistake, as it changes the way the cake layers bake. Keeping the layers separated allows the filling layer to stay melty and bubbly while the buttery cake topping gains a fluffy consistency. The added butter on top creates cobbler-like pockets of crumbly dough. When cooked correctly, the topping is slightly gooey on the inside and crisp on the outside.
Ingredients
2 cans (21 ounces each) lemon pie filling
2 packages (15-1/4 ounces each) yellow cake mix
1 package (8 ounces) cream cheese, cubed
1 cup butter, melted
Whipped cream
Directions
1
Preheat oven to 350°. Spread pie filling into a greased 13×9-in. baking dish. Sprinkle with one box cake mix; dot with cream cheese. Cover with remaining box of cake mix. Pour melted butter over cake mix.
2
Bake until top is set and filling is bubbly, 45-50 minutes. Cool on a wire rack for 10 minutes. Serve warm with whipped cream.
Nutrition Facts
1 serving: 601 calories, 26g fat (15g saturated fat), 71mg cholesterol, 815mg sodium, 91g carbohydrate (54g sugars, 0 fiber), 3g protein.
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