This Tangy Lemon Cream Cheese Dump Cake is a slice of sunshine! It has a buttery crust, smooth cream cheese filling, and a zesty lemon flavor that really wakes up your taste buds.
Making this cake is a breeze—just mix, dump, and bake! I love enjoying a warm piece with a scoop of ice cream. It’s like a party for my mouth! 🥳
Key Ingredients & Substitutions
Cream Cheese: This adds a rich, creamy texture to the cake. You can use Neufchâtel cheese for a lighter option. Just make sure it’s softened for easy mixing!
Lemon Juice: Freshly squeezed lemon juice gives the best flavor. If you’re out, bottled lemon juice works in a pinch but might not taste as bright. You can also use lemon zest to enhance the flavor further.
Lemon Pie Filling: This is crucial for that lemony sweetness. If you can’t find it, you can make your own by cooking lemon juice, sugar, and cornstarch until thickened.
Yellow Cake Mix: This is the base of our cake. If you prefer a homemade touch, you can make a simple yellow cake batter from scratch. Gluten-free cake mix is a great substitute for a gluten-free version.
Butter: Unsalted butter is best to control the saltiness. If you want a dairy-free option, use margarine or a plant-based butter alternative instead.
How Do I Get a Perfectly Crumbly Topping?
Achieving a nice, crumbly topping is all about proper mixing of the cake mix. Here’s how:
- Start by melting the butter; it’s essential for creating that crumbly texture. Make sure it’s not too hot when mixing in the other ingredients.
- Mix the dry cake mix with melted butter, milk, and vanilla extract gently until you see the mixture forming crumbs. If you overmix, it can become dense.
- Spread the crumbs evenly over the filling. It’s okay if some parts are a bit more chunky; this adds texture to your cake!
Let it bake until golden—this brings out the buttery flavor and adds a lovely crunch! Enjoy your baking!
Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For The Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice (freshly squeezed for best flavor)
For The Filling:
- 1 can (15 oz) lemon pie filling
For The Topping:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
Optional Garnish:
- Powdered sugar or lemon zest for serving
How Much Time Will You Need?
This delightful dessert will take about 15 minutes to prepare and about 30-35 minutes to bake. Set aside some time to let it cool before serving. Whether you enjoy it warm or chilled, it’s bound to impress!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab a 9×13 inch baking dish and grease it with a bit of butter or cooking spray to prevent sticking. This will help your cake come out easily!
2. Mix The Cream Cheese Layer:
In a mixing bowl, add the softened cream cheese and powdered sugar. Using a hand mixer or a whisk, beat them together until the mixture is smooth and creamy. Then, pour in the freshly squeezed lemon juice and mix until it’s well blended. This will give a delightful tangy flavor to your cake!
3. Layer It Up:
Now, spread the cream cheese mixture evenly across the bottom of your prepared baking dish. This is your first layer of creamy goodness. Next, take the lemon pie filling and pour it over the cream cheese layer. Use a spatula to spread it out evenly, ensuring every bite has that delicious lemon flavor.
4. Prepare The Topping:
In another bowl, combine the yellow cake mix, melted butter, milk, and vanilla extract. Stir it together until the mixture is crumbly. This will be the buttery topping for your cake, adding a lovely texture.
5. Bake:
Sprinkle the cake mix mixture generously over the lemon pie filling. Don’t worry about making it perfect—just spread it evenly. Place it in the oven and bake for 30-35 minutes. It’s done when the top is golden brown and the filling is nice and bubbly, filling your kitchen with a wonderful aroma!
6. Cool and Serve:
Once baked, remove the cake from the oven and let it cool for a few minutes. You can serve it warm or chill it in the fridge if you prefer. For an extra touch, feel free to dust the top with powdered sugar or sprinkle some lemon zest before serving. Enjoy your tangy lemon cream cheese dump cake—a delightful treat for any occasion!
Can I Use Low-Fat Cream Cheese Instead?
Yes, you can use low-fat cream cheese! Just keep in mind that the texture and richness of the cake may be slightly affected, but it will still taste delicious. Make sure it’s softened for easy mixing!
What Other Fruit Fillings Can I Use?
While lemon pie filling is the star here, feel free to experiment with other fruit fillings like blueberry, cherry, or even a mixed berry filling. Just be aware that the flavor profile will change, adding a fun twist to the original recipe!
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Make sure the cake is fully cooled before sealing it up to prevent moisture buildup. Simply reheat in the microwave for a quick serving or enjoy it cold!
Can I Make This Recipe Gluten-Free?
Absolutely! You can use a gluten-free yellow cake mix as a substitute for the regular cake mix. Just check the ingredients to ensure they fit your dietary preferences and restrictions!
