This tangy lemon cream cheese dump cake is a real treat! With a buttery crust and zesty lemon flavor, it’s perfect for brightening any dessert table.
I love how easy this cake is to make—just mix and dump! The best part? That rich buttery crust makes my taste buds dance. Who doesn’t adore a simple dessert that tastes so good?
Key Ingredients & Substitutions
Cream Cheese: You need softened cream cheese for that creamy texture. If you want a lighter option, consider using mascarpone cheese or even Greek yogurt for a tangy twist.
Granulated Sugar: This adds sweetness to balance the tart lemon flavor. You can replace it with cane sugar, coconut sugar, or a sugar substitute like Stevia if you’re watching your sugar intake.
Lemon Pie Filling: The star of the dish! If that’s not available, you can make your own using lemon juice, sugar, and cornstarch. It’ll take a bit longer but will definitely work well.
Yellow Cake Mix: While yellow cake mix is the traditional choice, you could use vanilla or even lemon-flavored cake mix. If you’re going gluten-free, there are great gluten-free cake mixes available now.
Unsalted Butter: It adds richness to the cake. If you’re looking for a dairy-free version, you can swap it with melted coconut oil or a dairy-free butter alternative.
What’s the Best Way to Prepare and Layer the Cake?
The layering technique is important for achieving the right texture. Start with the cream cheese mixture, then the lemon filling, followed by the cake mix. Here’s how to do it:
- Beat the cream cheese, sugar, and vanilla together until smooth—this ensures no lumps in your cake.
- Pour the lemon pie filling gently over the cream cheese; use a spatula to spread it out without mixing.
- Evenly sprinkle the dry cake mix over the lemon filling, making sure it covers all the filling without stirring. This keeps the layers distinct.
- Drizzle melted butter evenly over the cake mix; it helps create a crispy crust as it bakes. Be generous!
- Lastly, bake until golden brown. Keep an eye on it towards the end so it doesn’t over-bake.
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
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For The Filling:
- 1 (15 oz) can lemon pie filling
For The Cake Layer:
- 1 (16.25 oz) package yellow cake mix
- ½ cup unsalted butter, melted
For Optional Toppings:
- 1 cup powdered sugar
- Lemon zest (for garnish)
How Much Time Will You Need?
This delightful dump cake takes about 15 minutes to prepare and around 45-50 minutes to bake. Allow an extra 10-15 minutes for cooling before serving. Altogether, you’re looking at about an hour and a half from start to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, grab a 9×13 inch baking dish and grease it well to prevent sticking.
2. Make the Cream Cheese Mixture:
In a medium bowl, take your softened cream cheese, granulated sugar, and vanilla extract. Using a hand mixer or a whisk, beat these ingredients together until you have a smooth and creamy mixture. It should be nice and fluffy!
3. Spread the Cream Cheese Layer:
Now, spread the creamy mixture evenly across the bottom of your greased baking dish. Make sure it’s fully covered for a great base!
4. Add the Lemon Filling:
Carefully pour the lemon pie filling over the cream cheese layer. Use a spatula to evenly spread it out. This tangy layer is what gives the cake its delightful flavor.
5. Add the Cake Mix:
Next up, sprinkle the dry yellow cake mix evenly over the lemon filling. It’s important not to stir—just let it sit on top like a cozy blanket. This will create a nice topping once baked!
6. Drizzle with Butter:
Take your melted butter and drizzle it evenly over the dry cake mix. Try to cover as much of it as possible. This is what will give it that lovely buttery crust!
7. Bake the Cake:
Your oven should be nice and hot by now! Place the baking dish in the oven and let it bake for about 45-50 minutes. Keep an eye on it until the top turns a beautiful golden brown and the cake is set. You can do the toothpick test to check that it’s baked through!
8. Cool and Serve:
Once out of the oven, let the cake cool for at least 10-15 minutes. This will help it set just a bit more. If you’d like, dust the top with powdered sugar and add a sprinkle of lemon zest for a lovely finish.
9. Enjoy!
Now it’s time to dig in! Serve this warm or at room temperature, and enjoy every creamy, tangy bite of this delightful dessert!
Can I Substitute the Cream Cheese for Another Ingredient?
Yes, if you’re looking for a lighter option, you can use a whipped cream cheese or a dairy-free cream cheese alternative. Just ensure that it’s softened for easy mixing!
How Can I Adjust the Sweetness of the Cake?
If you’d like a less sweet cake, consider reducing the granulated sugar in the cream cheese mixture by 1-2 tablespoons. You can also omit the powdered sugar topping or use a sugar substitute to adjust sweetness to your preference.
Can I Use a Different Flavored Pie Filling?
Absolutely! This recipe is quite versatile. Feel free to substitute the lemon pie filling with other flavors like cherry, blueberry, or peach pie filling for a different twist on this dump cake.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze it for up to 2 months. Thaw it in the fridge overnight before serving. Enjoy your cake cold or gently reheated in the microwave!
