This Tangy Lemon Cream Cheese Dump Cake is a sunny delight with its creamy lemon flavor and a buttery crust that will make your taste buds dance! Just mix all the ingredients and let the magic happen!
Let’s be real, the best part is how easy it is to make! Just dump everything in, and you’re good to go. Honestly, who doesn’t love a dessert that’s quick and oh-so-yummy? 😄
Key Ingredients & Substitutions
Cream Cheese: The cream cheese adds richness to the cake. You can use Neufchâtel cheese as a lighter alternative, which has less fat but similar taste.
Lemon Juice: Freshly squeezed lemon juice offers the best flavor. If you don’t have fresh lemons, bottled juice works in a pinch. Just check it’s 100% lemon juice, no additives.
Lemon Zest: Zest adds a bright, intense lemon flavor. If you don’t have fresh lemons for zest, store-bought lemon zest can work too.
Lemon Pie Filling: This is key for a sweet and tangy layer. If unavailable, you can make your own by simmering lemon juice, sugar, and cornstarch until thick. It’ll take a bit more time but is worth it!
Lemon Cake Mix: If you want to make the cake mix from scratch, a simple yellow cake recipe will do, adding lemon zest and juice to mimic the flavor.
Unsalted Butter: You can substitute with margarine or coconut oil if needed. Just ensure it’s melted for the proper texture.
How Do I Ensure My Dump Cake Turns Out Perfectly?
A dump cake is simple, but proper layering is essential. Start by evenly spreading the cream cheese mixture in the baking dish. This base layer adds creaminess and is important to keep the cake moist.
- Preheat the oven to 350°F (175°C) to get the right texture.
- When mixing the cake batter, don’t overmix it! A few lumps are okay, as they won’t hurt the cake.
- When dolloping the batter, allow some pie filling to show through. This gives a lovely marbled effect and helps with texture.
- Check for doneness with a toothpick, but don’t over-bake. Golden brown looks nice but keep an eye on it!
Let the cake cool slightly after baking. It makes slicing easier. Enjoy with a dollop of whipped cream and extra zest if desired!
Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For the Cream Cheese Layer:
- 1 (8 oz) package of cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
For the Middle Layer:
- 1 (21 oz) can of lemon pie filling
For the Cake Topping:
- 1 box (15.25 oz) lemon cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup water
Optional Toppings:
- Whipped cream
- Extra lemon zest for garnish
How Much Time Will You Need?
This delicious lemon dump cake takes about 15 minutes to prepare and 35-40 minutes to bake, making a total time of about an hour! After that, you can let it cool for a bit before serving. Perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Dish:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease a 9×13 inch baking dish to prevent sticking. This will help ensure a lovely presentation when you serve your cake!
2. Make the Cream Cheese Layer:
In a medium bowl, combine the softened cream cheese, powdered sugar, lemon juice, and lemon zest. Use an electric mixer or a whisk to beat the mixture until it’s smooth and creamy. This layer will add a delightful tangy flavor to your cake!
3. Layer it Up:
Now, spread the cream cheese mixture evenly across the bottom of your greased baking dish. This will be the base layer of your cake. Next, pour the lemon pie filling over the cream cheese layer, making sure to spread it evenly for a beautiful finish.
4. Prepare the Cake Topping:
In a separate bowl, mix together the lemon cake mix, melted butter, and water. Stir gently until just combined; don’t worry if the batter is a little lumpy! Now, scoop dollops of this cake mix batter over the lemon pie filling, allowing some of the filling to peek through here and there. It gives a rustic charm!
5. Bake Your Cake:
Place your baking dish in the preheated oven and bake for 35-40 minutes. Keep an eye on it until the top turns a lovely golden brown. To check if it’s done, insert a toothpick into the center; it should come out clean. It’s almost time to enjoy!
6. Cool and Serve:
Once baked, let the cake cool slightly on a wire rack. This helps the layers set a bit, making it easier to slice. Serve your tangy lemon cream cheese dump cake warm or at room temperature, and feel free to top it with whipped cream and a sprinkle of lemon zest for that extra touch. Enjoy!
Can I Use Different Flavors of Cake Mix?
Absolutely! If lemon isn’t your thing, you can substitute with vanilla, yellow, or even white cake mix. Just keep in mind that the overall flavor of the cake will change accordingly, but it’ll still be delicious!
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, use a gluten-free cake mix instead of regular lemon cake mix. Most brands offer gluten-free options that work similarly, so you can enjoy the same great taste without the gluten!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze individual pieces wrapped tightly in plastic wrap, then in a freezer bag, for up to 2 months. Thaw in the fridge before enjoying!
Can I Use Store-Bought Lemon Curd Instead of Lemon Pie Filling?
Yes, you can use store-bought lemon curd for a more intense lemon flavor. Just spread it evenly over the cream cheese layer in place of the lemon pie filling. The texture may be a bit different, but it will still be scrumptious!
