What Kind of Pan Works Best for This Recipe?
One of the great things about dump cakes is flexibility when it comes to pans. I like to use either an 8×8-inch baking dish or cast iron skillet to make this lemon cream cheese cake. The important thing is greasing your pan well so nothing sticks. You’ll also want to make sure your baking vessel is oven safe. Either option will yield perfect results every time.
Can I Substitute Different Cake Mixes and Fillings?
Absolutely! Once you master the basic dump cake technique, the possibilities are endless when it comes to substitutions. While I love the bright pop that lemon brings, you could easily switch out the filling and cake mix flavors. Try using cherry pie filling with white or chocolate cake mix. Or go tropical with pineapple filling and coconut cake mix. There’s no limit to the flavor combos you can dream up. Just stick to the same basic ingredient ratios and layering method.
How Do I Know When My Dump Cake is Finished Baking?
Since dump cakes involve minimal effort while baking, knowing when they’re done is key. For this lemon cream cheese version, you’ll want to bake it for around an hour at 350°F. Check for two things to see if it’s finished. First, the cake mix topping should become lightly browned. Second, you should see the pie filling bubbling around the edges. If you insert a toothpick and it comes out clean, your dump cake is good to go.
Now that you’re an expert on all things lemon cream cheese dump cake, it’s time to get baking! Trust me when I say this just might become your new favorite way to fix a sweet craving. It offers the perfect balance of bright citrus and indulgent flavors. One bite and you’ll see why this dump cake always vanishes fast in my household!
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