This Tangy Lemon Cream Cheese Dump Cake is a sunshine-filled treat! It features a creamy lemon filling paired with a buttery crust that crumbles just right. Yum!
Making this cake is a breeze! Just dump the ingredients and let the magic happen in the oven. I love serving it with a scoop of vanilla ice cream—it’s the perfect match!
Key Ingredients & Substitutions
Cream Cheese: This adds a rich and creamy layer to the cake. If you’re dairy-free, you can use a vegan cream cheese alternative or some blended silken tofu, which still provides a nice texture.
Powdered Sugar: It’s best for providing sweetness without any grittiness. If you’re avoiding sugar, try using a sugar substitute like erythritol, but keep in mind it may change the taste slightly.
Lemon Pie Filling: This gives the cake a zesty flavor. If you can’t find lemon pie filling, making your own with lemon juice, sugar, and cornstarch is a great substitute. Just cook it until it thickens up!
Yellow Cake Mix: Convenient and quick! If you’re looking to skip the mix, you can make a homemade version with flour, baking powder, sugar, and a bit of salt.
Chopped Nuts: They add a lovely crunch! If you prefer a nut-free option, you can omit them or use seeds like pumpkin or sunflower seeds for a similar texture.
How Do I Achieve the Perfect Buttery Crust?
To get that golden, buttery crust, focus on mixing the cake layer just right. You want it to be crumbly, so don’t overmix it! Here’s how to do it:
- Start by melting the butter gently until it’s fully liquid.
- Combine the butter with the yellow cake mix, milk, and vanilla in a bowl.
- Mix until just combined; it should look crumbly, not a smooth batter. This will help create that nice texture when baked.
- Press the mixture gently onto the lemon filling to promote an even bake.
Keep an eye on the baking time; if it seems too light after 35 minutes, let it go a few more minutes until it’s golden and fully set. Enjoy!
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
For the Lemon Layer:
- 1 (15 oz) can lemon pie filling
For the Cake Mix Topping:
- 1 (16 oz) package yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional, for topping)
How Much Time Will You Need?
This delightful dump cake requires about 15 minutes to prepare and 35-40 minutes to bake. It’s a quick and easy dessert that’s perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9×13 inch baking dish and grease it with some butter or cooking spray. This will help your cake come out easily when it’s done!
2. Make the Cream Cheese Mixture:
In a mixing bowl, beat the softened cream cheese and powdered sugar together until you have a smooth and creamy mixture. Once it’s ready, spread this delightful layer evenly across the bottom of your prepared baking dish. This will be the base of your cake.
3. Layer the Lemon Filling:
Next, take the lemon pie filling and pour it over the cream cheese layer. Use a spatula to spread it out evenly, making sure every bite will have that tangy lemon flavor.
4. Prepare the Cake Mix Topping:
In another bowl, combine the yellow cake mix, melted butter, milk, and vanilla extract. Mix everything together until you have a crumbly texture. If you like, go ahead and fold in the chopped nuts for an extra crunch!
5. Assemble the Cake:
Sprinkle the cake mixture generously over the lemon layer in the baking dish. Use a spatula to gently press it down so it sticks a little to the lemon filling, making a lovely, layered cake.
6. Bake the Cake:
Place your baking dish in the preheated oven and bake for about 35-40 minutes. Keep an eye on it until the top turns golden brown. To test if it’s done, insert a toothpick in the center; if it comes out clean, your cake is ready!
7. Cool and Serve:
Once baked, let the cake cool for a few minutes before cutting it into squares. You can enjoy your Tangy Lemon Cream Cheese Dump Cake either warm or chilled. It’s delicious either way—enjoy!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can substitute low-fat cream cheese for regular cream cheese! Keep in mind that the texture may be slightly less rich, but it will still be delicious. Just be sure to soften it well for easier mixing with the powdered sugar.
What Can I Use Instead of Lemon Pie Filling?
If you don’t have lemon pie filling, you can make your own by combining 1 cup of lemon curd with 1/4 cup of water or milk for consistency. Alternatively, you could use a lemon pudding mix prepared according to the package directions for a different but tasty twist!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. It’s just as yummy chilled! If you want to freeze it, wrap pieces tightly in plastic wrap, then aluminum foil, and it will last for up to 3 months. Thaw in the fridge before enjoying again!
Can I Make This Cake Gluten-Free?
Absolutely! Simply substitute the yellow cake mix with a gluten-free cake mix. Just check that all other ingredients, like the powdered sugar and any added nuts, are also gluten-free to ensure the entire dish is safe for gluten-sensitive diets.
