This Tangy Lemon Cream Cheese Dump Cake is a treat with a yummy buttery crust! It’s super easy to make—just mix everything together and let the oven do the magic!
The fresh lemon flavor really shines through. I love to enjoy it warm with a scoop of ice cream on top. Trust me, this cake is a crowd-pleaser, and you’ll be tempted to ask for seconds! 😊
Key Ingredients & Substitutions
Cream Cheese: Cream cheese is key for that rich, smooth texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat but still gives you that creamy feel.
Lemon Pie Filling: This is what adds tanginess! If you can’t find lemon pie filling, you can mix lemon curd with a bit of sugar as a substitute. You could also use homemade lemon curd for an extra fresh taste.
Yellow Cake Mix: A staple in dump cakes, yellow cake mix creates the perfect crumbly topping. If you’re avoiding processed foods, substitute it with an equal amount of flour, sugar, baking powder, and a bit of salt to make your own cake mix blend.
Butter: Unsalted butter provides rich flavor, but you can use margarine or coconut oil if you need dairy-free options. Just keep in mind that the flavor might slightly change.
How Do I Ensure My Dump Cake Comes Out Perfectly Baked?
Getting the baking time and temperature right is critical for a perfect dump cake. Aim for a golden brown top and bubbly filling to know it’s ready. Here are some helpful tips:
- Preheat your oven thoroughly to 350°F (175°C) so it bakes evenly.
- Use a 9×13 inch baking dish for the best results; a smaller dish may take longer to bake.
- Check your cake at the 35-minute mark. If it’s not golden brown yet, add 5-minute intervals until it is.
- Let it cool for at least 15 minutes after baking. This will help the cake set better before cutting.
How to Make 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 granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For The Lemon Layer:
- 1 can (21 oz) lemon pie filling
For The Cake Topping:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
For Garnishing (Optional):
- 1/2 cup powdered sugar (for dusting)
- Zest of 1 lemon (for garnish)
- Fresh lemon slices (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 35-40 minutes to bake. Plus, you should let it cool for a bit before serving. In total, you’ll have a delicious dessert ready in about 1 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 to make sure your cake doesn’t stick.
2. Make the Cream Cheese Mixture:
In a medium mixing bowl, beat together the softened cream cheese and granulated sugar until it’s nice and smooth. Then, add the eggs and vanilla extract, mixing everything together until well combined. This is the creamy goodness that forms the base of your cake!
3. Layer the Ingredients:
Spread the cream cheese mixture evenly across the bottom of your greased baking dish. It should create a nice creamy layer. Next, gently spoon the lemon pie filling over that layer, making sure to spread it evenly. This gives a lovely tangy flavor with every bite!
4. Prepare the Cake Topping:
In another bowl, mix the yellow cake mix with the melted butter until it becomes crumbly. Then, sprinkle this crumbly mixture over the lemon filling, making sure to cover it completely. This will create a beautiful golden crust as it bakes.
5. Bake the Cake:
Place the baking dish into your preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the top is golden brown and the filling is bubbly. Good news: your kitchen will smell amazing!
6. Cool and Garnish:
Once baked, take it out of the oven and let it cool for at least 15 minutes. This step is important because it helps the layers settle. If you want, you can lightly dust the top with powdered sugar and garnish with lemon zest and fresh lemon slices to add that special touch.
7. Serve and Enjoy:
Finally, cut your delightful cake into squares and serve. Get ready to enjoy the creamy and tangy layers of this delicious dessert!
Can I Use Reduced-Fat Cream Cheese in This Recipe?
Yes, you can! Just keep in mind that reduced-fat cream cheese may change the texture slightly, making it a little less creamy. Ensure it’s well softened for easier mixing!
What Can I Substitute for Lemon Pie Filling?
If you don’t have lemon pie filling on hand, you can substitute it with a mixture of fresh lemon juice, sugar, and cornstarch (about 1 cup of lemon juice mixed with 3/4 cup of sugar and 2 tablespoons of cornstarch, cooked until thickened) or make a homemade lemon curd for a fresher taste!
How Should I Store Leftover Dump Cake?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Just reheat gently in the microwave or enjoy cold!
Can I Make This Cake Gluten-Free?
Absolutely! Simply use a gluten-free yellow cake mix as a substitute for the regular yellow cake mix. The rest of the recipe remains the same for a delicious gluten-free version!
