Instant Pot Lemon Cream Cheese Dump Cake
Serve up this Instant Pot Lemon Cream Cheese Dump Cake recipe for your next summer cookout or weeknight dessert. A tangy and sweet lemon cream cheese filling that is topped with light and tender cake. Just dump and bake right in your Instant Pot. This dump cake is hands down my favorite.
To say that I have been having a mini obsession with my instant pot would be an understatement. I am absolutely loving my instant pot and love seeing what new things I can create in it. Since the instant pot is a newer sensation there are still limited recipes available. Some things have just not been tested yet in the instant pot. This Instant Pot Lemon Cream Cheese Dump Cake is the first recipe of its type in the instant pot and I could not be more excited.
Instant Pot Lemon Cream Cheese Dump Cake
One of my most popular recipes is my Lemon Cream Cheese Dump Cake. I have been actively updating and working on my recipes a lot lately. So my Instant Pot Lemon Cream Cheese Dump Cake is very much in my mind. It was pretty automatic that I decided to try my Instant Pot Lemon Cream Cheese Dump Cake recipe in my instant pot and to be completely honest, I was not sure what to expect the results to be. It was either going to be a huge fail or a success. This recipe was a HUGE success.
It was as if dump cakes were made to be cooked in an instant pot. It was pure perfection. Absolute dump cake magic made in heaven (because don’t we all feel that our instant pots were created in heaven?!).
What Is The Key To Success To Dump Cakes
The key to a perfect dump cake is making sure you have completely covered your cake batter with butter in your final layer. The butter will melt down and help to transform the powder cake mix into a light and fluffy cake. This is how beautiful your dump cake will look once you take it out of your pot.
Can You Use Homemade Lemon Curd for Filling
Yes! I use my homemade lemon curd and I find it offers a more vibrant and bold flavor to the dump cake. If you don’t have the time or want to make homemade lemon curd than just buy a store-brand lemon pie filling. Both work great, we just prefer the taste of homemade.
What Cake Mix Did You Use for Lemon Dump Cake
I reached for a yellow cake mix. You could easily use white if you prefer. It is mostly about what you prefer flavor wise to your cake mix. They will all work great.
Want A More Intense Flavor Of Lemon
If you want more lemon reach for a lemon cake mix, it will really amplify the lemon flavor next to the lemon curd. This is only good if you really want a bold lemon. If you prefer more mellow, stick to a white or yellow cake mix.
How To Top Your Lemon Cream Cheese Dump Cake
Add a dusting of powdered sugar, lemon zest, or even a dollop of whipped topping or ice cream. There is no wrong way to dress up your lemon cream cheese dump cake in my books. I generally reach for a spoonful of ice cream, it helps offer a pretty presentation and is tasty next to the warm and gooey cake.
How To Store Lemon Cream Cheese Dump Cake
This cake needs to be stored in the fridge once it has cooled off from being cooked. The cream cheese and lemon filling will go bad if they sit out on the counter. You can store in an airtight container for 3-5 days. Use your best judgment on when the cake has gone bad.
This is how beautiful your dump cake will look once you take it out of your pot.
The most amazingly popular and delicious Lemon Cream Cheese Dump Cake cooked in your instant pot. It is pure lemon perfection!
- 1 Can 16 ounces lemon pie filling or lemon curd*
- 1 Package 15 ounces yellow cake mix
- 4 Ounces cream cheese cut into small pieces
- 1/2 Cup butter cut into thin slices
- Spray a glass bowl with nonstick cooking spray.
- Spread lemon pie filling in the bottom.
- Top with half of the cake mix.
- Dot with cream cheese and cover with the remaining cake mix. (I only used about 3/4 of my cake mix for the size of my bowl.)
- Top with butter in a single layer, trying to cover all areas of cake mix leaving none exposed.
- Place your trivet in your instant pot with one cup of water.
- Place your bowl on the trivet.
- Place your pot on MANUAL HIGH PRESSURE for 35 minutes.
- Do a quick release.
- Your toothpick inserted should come out clean.
- Serve as is in your glass bowl. Scoop out ith a big spoon. Serve it warm or cold. With ice cream or without.
Amount Per Serving:Calories: 388 Saturated Fat: 11g Cholesterol: 46mg Sodium: 617mg Carbohydrates: 53g Sugar: 28g Protein: 3g