This Tangy Lemon Cream Cheese Dump Cake is a delightful treat! With a buttery crust and a zesty lemon flavor, it’s sure to brighten your day and make your taste buds dance.
Can we talk about how easy it is? Just mix, pour, and bake—no fancy techniques needed! I love serving it warm with a scoop of ice cream on top. Yum!
Key Ingredients & Substitutions
Cream Cheese: Cream cheese gives a rich, creamy base for this cake. If you’re in a pinch, you can use mascarpone cheese or even ricotta for a lighter texture. However, the flavor will be a bit different.
Lemon Juice: Freshly squeezed lemon juice is best for brightening up the flavor. If you have bottled lemon juice, it can be a substitute, but you might miss out on the freshness.
Lemon Pie Filling: This is the star of the cake, bringing that tangy flavor. If you can’t find it, you can use homemade lemon curd or make a quick mixture of lemon juice, sugar, and cornstarch as a substitute.
Yellow Cake Mix: A fun part of the dump cake’s ease! For a less sweet option, try a vanilla or even a lemon cake mix. Gluten-free cake mix works well, too, for those avoiding gluten.
Butter: Unsalted butter helps to control the salty taste. If you only have salted butter, just reduce the added salt in the recipe. You can also use coconut oil for a dairy-free alternative!
How Do You Ensure a Perfectly Creamy Mixture?
Getting the cream cheese mixture just right is key to this recipe’s success. You want it smooth for easy spreading. Here’s how:
- Make sure your cream cheese is really softened. Taking it out of the fridge an hour beforehand can help.
- Beat it on its own first until creamy; this makes it easier to incorporate powdered sugar without lumps.
- Gradually mix in the powdered sugar, then add lemon juice and vanilla. This method avoids clumps and achieves a velvety texture.
By following these steps, you’ll have a deliciously smooth cream cheese layer that pairs perfectly with the lemon filling!
How to Make Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For The Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice (freshly squeezed for best flavor)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For The Lemon Layer:
- 1 (15 oz) can lemon pie filling
For The Topping:
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, melted
- Optional: Zest of 1 lemon for garnish
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 30-35 minutes to bake. Plus, give it 15 minutes to cool down before you cut into it. So, you can whip this up in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare!
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×13-inch baking dish with some non-stick spray or butter. This will help your cake come out easily once it’s done baking.
2. Make the Cream Cheese Mixture:
In a mixing bowl, take your softened cream cheese and add in the powdered sugar. Use a hand mixer or whisk to beat them together until the mixture is smooth and creamy. Then, pour in the lemon juice and vanilla extract. Mix again until everything is well blended. Set this delicious cream cheese mix aside for now.
3. Layer the Lemon Pie Filling:
Grab your prepared baking dish and spread the lemon pie filling evenly across the bottom. This is going to be the tangy base for your cake!
4. Add the Cream Cheese Layer:
Next, carefully spoon the cream cheese mixture over the lemon pie filling. Use a spatula to spread it out evenly, covering as much of the lemon filling as you can. This blue sky of creaminess goes on top of the sunny lemon below!
5. Mix and Sprinkled Topping:
In another bowl, mix together the yellow cake mix with melted butter until it looks crumbly. Let it sit for a couple of minutes so it can come together nicely. Then, sprinkle this crumbly mixture evenly on top of the cream cheese layer. Remember, it doesn’t have to be perfect – a little rustic look is totally fine!
6. Bake to Perfection:
Now it’s baking time! Place your dish in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the filling starts bubbling around the edges. Your kitchen should smell amazing right about now!
7. Cool and Serve:
Once it’s done, take the cake out of the oven and let it cool for at least 15 minutes. This will make it easier to cut into squares. If you want to add a special touch, feel free to sprinkle some fresh lemon zest on top before serving. Enjoy your tangy treat!
Can I Substitute the Cream Cheese for Something Lighter?
Yes, you can use Greek yogurt or a light cream cheese alternative for a lower-fat version. Just ensure that any substitution is thick enough to hold its shape. The flavor will still be delicious, but it may change the texture slightly.
What If I Don’t Have Lemon Pie Filling?
No worries! You can make your own lemon filling by mixing lemon curd with a little cornstarch to thicken. Alternatively, a mixture of lemon juice, sugar, and cornstarch cooked until thick can work in a pinch. Just make sure it’s smooth before spreading it in the baking dish!
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the fridge for up to 3 days. To maintain the best texture, reheat a slice in the microwave for a few seconds before serving, if desired!
Can I Use a Different Flavor of Cake Mix?
Absolutely! Feel free to experiment with different flavors such as vanilla or lemon cake mix. Just keep in mind that changing the flavor will alter the overall taste of the cake, so pick something that matches your preference!
