Can you tell me which pan is best for this recipe?
Among the many advantages of dump cakes is their adaptability to different pans. Typically, I would use a cast-iron skillet or an 8×8-inch baking dish to make this lemon cream cheesecake. Greasing the pan thoroughly will keep food from sticking. Before you put something in the oven, be sure it's oven safe. No matter what you do, the finest potential result will always be yours.
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How About Trying Different Cake Mixes and Fillings?
No question at all! After you've gotten the hang of the basic dump cake technique, the number of alternatives is almost endless. I particularly like the tangy lemon flavor, but you could simply alter the cake mix and filling to suit your taste. Cherry pie filling mixed with white or chocolate cake mix seems like a tasty combination. Alternatively, you might have a tropical coconut cake filled with pineapple. It is possible to create any flavor profile you can think of. Use the same quantities of elements and stick to the fundamental stacking approach.
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How Long Does a Dump Cake Actually Need to Bake?
Since dump cakes need very little hand-holding during baking, knowing when to take them out of the oven is critical. The lemon cream cheese version calls for one hour in the oven at 350 degrees Fahrenheit. There are two things to check for to make sure it's finished. Begin by lightly browning the cake mix topping. The second thing is that the pie filling should be oozing out of the crust. The middle of your dump cake should come out clean when you insert a toothpick.
Now that you have all the necessary information, it's time to begin making this lemon cream cheese dump cake! You better believe this may replace all of your other sweet craving remedies. It has luscious chocolate flavor with a lovely blend of ripe citrus. If you try this dump cake, you'll see why it's a family favorite.
A dump cake with lemon cream cheese filling may be ready in about five minutes. Half an hour in the oven is fifteen minutes total. Class: Recipes for American Desserts This dish includes 12 serves and 464 calories. It mostly consists of lemon, cream cheese, and dump cake.
Components (Arranged in a Way That Makes Sense):
Juice from one lemon pie (16 oz.) can
Using four ounces of sliced cream cheese and one cup of white chocolate chips
One measuring cup of lemon cake mix—weighing 1/4 pound
A quarter cup of finely sliced unsalted butter
Instructions:
Bake at 350 degrees Fahrenheit for 10 minutes.
Grease a 9×9 or 9×13-inch baking dish and pour the lemon pie filling into it. Alternatively, use a 12-inch pan.
Then, on top of the filling, evenly distribute the white chocolate chips.
Spread the cubed cream cheese evenly over the mixture and add it.
Spread the lemon cake batter evenly over the filling, being sure not to leave any gaps.
In even portions, scatter the cake batter with the sixteen little pats of butter.
An hour in the oven will produce a golden brown top and filling that bubbles up when cooked.
Lemon Cream Cheese Dump Cake is a delicious twist on classic summer flavors. This simple dessert is sure to be a favorite at any gathering.
