This tangy lemon cream cheese dump cake has a buttery crust that’s simply irresistible! It’s sweet and zesty, and the creamy topping makes it perfect for any occasion.
I love how easy it is to make—just mix, pour, and bake! Seriously, it’s like magic in the oven. You might even feel like a baking superstar when you serve it! 🍰✨
Key Ingredients & Substitutions
Cream Cheese: Softened cream cheese gives a rich and creamy texture. You can substitute with Neufchâtel cheese for a lighter option, or try yogurt for a tangy twist, but the flavor will change a bit.
Lemon Pie Filling: This is the star for that tangy flavor. If you don’t have lemon pie filling, consider making your own with lemon juice, sugar, and cornstarch. Adjust the sugar based on your taste.
Yellow Cake Mix: While yellow cake mix is ideal for this recipe, you can use white or even lemon-flavored cake mix for extra zest. If you’re avoiding cake mixes, a homemade cake mixture could work too.
Butter: Melted butter adds richness. You can use margarine or a dairy-free alternative like coconut oil for a different flavor profile. Just ensure it’s also melted for even spreading.
Walnuts or Pecans: These nuts add a lovely crunch. If you’re nut-free, consider using sunflower seeds or simply leave them out altogether for a smoother texture.
How Do I Get the Perfect Cake Layer in a Dump Cake?
To achieve a great cake layer, follow these simple steps carefully. The key here is to ensure even coverage and not to overmix.
- After spreading the cream cheese mixture, pour the lemon pie filling gently without mixing it in.
- Sift the dry cake mix over the lemon filling. This helps it to bake evenly without clumps.
- Drizzle the melted butter evenly across the cake mix. Aim to cover as much surface as possible, as this ensures even moisture and browning.
Keep an eye on baking time; every oven is different! You want that golden top and a toothpick test to be clean before taking it out. Enjoy your baking!
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
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For The Main Layers:
- 1 (21 oz) can lemon pie filling
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup butter, melted
For Topping (Optional):
- 1/2 cup chopped walnuts or pecans
- Whipped cream for serving
How Much Time Will You Need?
This delicious dump cake will take you about 15 minutes to prepare, plus 45-50 minutes to bake. In no time, you’ll have a tangy and creamy dessert that everyone will love!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking. This will make sure your cake comes out nicely later!
2. Mix the Cream Cheese Layer:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a whisk, and mix until it’s smooth and creamy. This will make a deliciously rich layer for your cake!
3. Layer the Ingredients:
Spread the cream cheese mixture evenly across the bottom of your greased baking dish. Next, pour the lemon pie filling over it carefully, making sure to cover the cream cheese layer completely. Then, sprinkle the dry yellow cake mix evenly on top of the lemon filling—this will create the cake layer.
4. Add Butter and Nuts:
Drizzle the melted butter all over the top of the cake mix, ensuring that you cover as much as possible to help everything bake evenly. If you love a nutty crunch, now’s the time to sprinkle the chopped walnuts or pecans on top!
5. Bake and Cool:
Place your baking dish in the preheated oven and bake for 45-50 minutes. Keep an eye on it! You’ll know it’s ready when the top is golden brown and a toothpick inserted into the cake comes out clean. Once done, take it out and let it cool for a bit.
6. Serve and Enjoy:
After your cake has cooled slightly, you can serve it warm or let it reach room temperature. For a special touch, top each serving with a dollop of whipped cream. Enjoy your tangy lemon cream cheese dump cake—it’s a delightful treat!
Can I Use Low-Fat Cream Cheese for This Recipe?
Absolutely! Low-fat cream cheese can be substituted without affecting the overall texture much. However, you may notice a slight difference in creaminess and richness, but it will still be delicious!
What If I Don’t Have Lemon Pie Filling?
No problem! You can easily make your own lemon pie filling by combining 2 cups of lemon juice, 1 cup of sugar, 1/4 cup of cornstarch, and 1 cup of water in a saucepan. Cook until thickened, and then use it in place of the canned filling!
How to Store Leftovers
Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days. To keep it fresh, make sure it’s tightly covered. You can enjoy it cold or reheat individual servings in the microwave for a few seconds!
Can I Make This Cake Gluten-Free?
Yes! Simply swap the regular yellow cake mix with a gluten-free version. Just check the baking instructions on the packaging, as the baking time may vary slightly depending on the brand used.
