MAKING A LEMON DUMP CAKE
Lemon dump cake recipe is the perfect combination of tartness, sweetness and creaminess.It is called “dump cake” because all the ingredients are “dumped” into the baking pan.
You can get the most out of this delicious dumpcake from above with just a few ingredients and minimal effort.
Ingredient information and substitutions
Lemon Pie Filling – Lemon Dump Cake canned lemon pie filling is the easiest, easiest.
Boxed Cake Mix – You’re starting off with a yellow cake mix here, but who says you can’t mix things up? Feel free to swap it out with white, lemon, vanilla, or French vanilla. It’s all about what tickles your taste buds!
Cream Cheese – Throwing cream cheese into your lemon dump cake is like inviting a silky-smooth guest to the party who also knows just how to calm down the lemon’s zesty vibes. You could skip it, but honestly, why would you want to? Go for the block cream cheese instead of the whipped kind. And don’t stress about letting it reach room temperature; slicing and dicing it cold works just fine for this recipe.
Butter – While many might tell you to stick with ¾ cup of butter, I’m here to let you in on a little secret: bumping that up to 1 cup transforms your lemon dump cake into a sinfully decadent treat. Trust me, you won’t regret it!
BEST DUMP CAKE RECIPE TIPS AND TRICKS
- Avoid dry pockets of cake mix: Give your pan a little shimmy and shake once you’ve dusted the top with cake mix. This little dance ensures everything gets evenly coated, making sure each slice bakes to perfection.
- Melt the butter: While some folks suggest dotting the top with slices of butter, I’ve found that melted butter is the secret sauce. It covers every nook and cranny, promising a moist and evenly baked cake. Just melt it and let it rain over the cake mix.
- Distribute cake mix evenly: To avoid lumpy landscapes on your cake, sprinkle the mix as if you’re dusting snowflakes across a lawn. Using a small measuring cup or spoon can make this step a piece of cake (pun intended).
- Make it gluten-free: Don’t let dietary restrictions hold you back from this lemony delight. Opt for a gluten-free cake mix and check that your lemon pie filling is GF too. Voila, a gluten-free version that’s just as scrumptious.
STORING AND REHEATING DUMP CAKE
So, you’ve got yourself a lemon dump cake that’s basically begging to be devoured over the next few days. Good news: this bad boy keeps its charm for up to 4 days.
For the initial 24 hours, just let it chill on your counter. After that, tuck it into the fridge, covered, and it’ll stay cozy for up to 4 more days.
Ready to dive back in? Let it hit room temperature by letting it hang out on the counter for about an hour. Or, if you’re like me and patience isn’t your strong suit, zap a slice in the microwave for a quick warm-up.
LEMON DUMP CAKE FAQ
Can you eat dump cake cold?
While I’m all for serving this gem warm, maybe with a cloud of whipped cream or a generous scoop of vanilla ice cream, it’s totally cool (pun intended) to enjoy it cold or at room temp. Honestly, it’s just as yum.
How do you know when dump cake is done baking?
Keep an eye out for the pie filling doing a little hot and bubbly dance under a toasty golden-brown crust. That’s your cue it’s ready to come out of the oven.
What’s the difference between dump cake and cobbler?
Ah, the age-old question. Both these treats wrap up sweet, fruity goodness inside, but they’re rocking different outfits. Dump cakes get their easy, breezy top layer from boxed cake mix, while cobblers strut a homemade biscuit or pie-like crust.
Concluding this delectable recipe, Lemon Blueberry Dump Cake effortlessly combines the zesty flavors of lemon zest and lemon curd with the sweetness of blueberry pie filling. Prepared in a baking dish, this Lemon Dump Cake utilizes the convenience of lemon cake mix for a quick and easy dessert. Top it off with a dollop of cool whip for an indulgent finish that will leave taste buds craving more.