This Tangy Lemon Cream Cheese Dump Cake is a delightful mix of creamy lemon and a buttery crust. Just layer everything in a pan, bake, and enjoy the zesty goodness!
I love how simple it is to make! It’s like a little slice of sunshine on a plate. Perfect for when you want dessert without all the fuss! 🍋✨
Key Ingredients & Substitutions
Lemon Curd: This is the star of the dish, bursting with tangy flavor. You can use store-bought for convenience, but homemade is easy and tastes fresher. If you’re short on time, a lemon pie filling can work in a pinch.
Cream Cheese: Softened cream cheese gives this cake a rich, creamy layer. For a lighter option, you could use Neufchâtel cheese, which has less fat but similar flavor. Vegan cream cheese is also a good substitute if you’re looking for a dairy-free version.
Powdered Sugar: This adds sweetness and helps create that smooth texture. If you’re looking for a sugar-free option, you could use powdered erythritol or another sugar alternative, keeping in mind it might slightly alter the taste.
Yellow Cake Mix: While I love a classic yellow cake mix, you can also swap in a lemon cake mix to enhance that citrus flavor. Gluten-free cake mixes work too if you have dietary restrictions, just ensure they yield a similar texture.
Butter: I prefer using real butter for its flavor, but melted coconut oil can be a tasty and dairy-free substitute. Just note it may change the cake flavor slightly, adding a tropical note.
How Can I Ensure the Cake Bakes Evenly and Comes Out Perfect?
To achieve baking success with this dump cake, preparation is key. Here are some steps to follow:
- Preheat the oven thoroughly; this helps your cake rise properly and bake evenly.
- Grease the baking dish well to prevent sticking. You can use cooking spray or butter for best results.
- While mixing the cream cheese, ensure it’s at room temperature for a smoother consistency. Cold cream cheese can clump when mixed.
- Do not worry about spreading the cake batter over the lemon curd; it will settle itself during baking.
- Keep an eye on the baking time; ovens can vary. A toothpick test is your best friend—look for clean results, indicating it’s done.
Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For the Cake:
- 2 cups lemon curd (store-bought or homemade)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 (15.25 oz) box of yellow cake mix
- 1/2 cup butter, melted
- 1/2 cup water (optional, depending on cake mix instructions)
For Garnish (Optional):
- Whipped cream or fresh lemon zest
How Much Time Will You Need?
This delicious dump cake takes about 15 minutes to prepare and then 35-40 minutes to bake. Plus, let it cool for around 15 minutes before serving. In total, you’ll be enjoying this cake in under an hour!
Step-by-Step Instructions:
1. Prep the Oven and Dish:
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 lightly to prevent sticking. This will help your cake come out just right!
2. Make the Cream Cheese Layer:
In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer or a whisk to beat everything until it’s nice and smooth. This creamy layer will add a delicious base for your cake!
3. Assemble the Layers:
Spread the cream cheese mixture evenly across the bottom of your greased baking dish. Next, pour the lemon curd over the cream cheese layer, making sure to spread it out evenly. This tangy layer is the star of the dish!
4. Prepare the Cake Mix:
Now, grab a separate bowl and prepare the yellow cake mix according to the package instructions. If the instructions say you need water, go ahead and add it in (this can vary by brand).
5. Pour the Cake Batter:
Carefully pour the prepared cake batter over the lemon curd layer. Don’t spread it out; the batter will level itself out while it bakes, so just let it sit on top as it is.
6. Add the Butter:
Take the melted butter and drizzle it evenly over the top of the cake batter. This will create a lovely buttery crust as it bakes.
7. Bake to Perfection:
Place your baking dish in the oven and bake for 35-40 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once it’s out of the oven, let the cake cool for at least 15 minutes. This will help set everything. If you want to add a special touch, you can top it with whipped cream or a sprinkle of fresh lemon zest just before serving.
9. Enjoy!
Cut into squares and enjoy this tangy lemon delight warm or at room temperature. Each bite is a creamy and zesty treat that everyone will love!
Can I Use Store-Bought Lemon Curd?
Absolutely! Store-bought lemon curd is a great time-saver and works perfectly in this recipe. Just make sure to choose a high-quality brand for the best flavor!
What If I Don’t Have Cream Cheese?
If cream cheese isn’t available, you can substitute it with mascarpone cheese for a similar creamy texture. Just keep in mind, the taste will be slightly different—sweeter and more indulgent!
Can I Make This Cake Gluten-Free?
Yes! Simply use a gluten-free yellow cake mix instead of the traditional one. Just ensure the rest of your ingredients are also gluten-free for a completely safe dish!
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the flavors, you can reheat individual pieces in the microwave for about 10-15 seconds or enjoy it cold!
