This Tangy Lemon Cream Cheese Dump Cake is a delightful mix of zesty lemon and creamy goodness, all resting on a buttery crust. It’s quick to make and bursting with flavor!
I love how simple it is – just dump, spread, and bake! It’s perfect for a sunny day or whenever I need a tasty treat. Plus, who can resist that dreamy lemon flavor? 🍋
Key Ingredients & Substitutions
Cream Cheese: Use softened cream cheese for a smooth mixture. If you’re after a lighter option, consider Neufchâtel cheese, which has a similar flavor with less fat.
Powdered Sugar: This gives the cream cheese mix the sweetness it needs. If you’re looking for a sugar alternative, try erythritol or coconut sugar for a different twist, just note that it might change the texture slightly.
Lemon Juice: Freshly squeezed lemon juice adds a bright flavor. If fresh isn’t available, bottled lemon juice will work in a pinch, but fresh is always best for taste!
Lemon Pie Filling: While the recipe calls for canned lemon pie filling for convenience, you can make your own by cooking together fresh lemon juice, sugar, and cornstarch until thickened. This gives a homemade touch!
Yellow Cake Mix: You can swap the yellow cake mix for a butter cake mix for a richer flavor. Gluten-free options are available too if you’re following a gluten-free diet.
Unsalted Butter: If you want a dairy-free version, use a plant-based butter substitute. You can also try coconut oil for a unique flavor that pairs well with lemon.
How Do I Make Sure the Cake Topping Stays Crumbly?
To achieve the right crumbly texture for your cake topping, mixing is key. Make sure to combine the yellow cake mix with the melted butter gently. You want to work it until it’s just blended; leaving some lumps is perfectly okay. This will give you that perfect crumbly topping once baked.
- Combine the dry cake mix with melted butter using a fork or a pastry cutter.
- Don’t overmix; aim for a mixture that resembles damp sand.
This technique helps create a delightful texture while letting the melty flavors of the butter come through as it bakes. Enjoy the contrasting textures of the creamy filling and crumbly topping!
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
- 1/2 cup lemon juice (freshly squeezed)
For The Pie Filling:
- 1 (15 oz) can lemon pie filling
For The Cake Topping:
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, melted (1 stick)
Optional Garnishes:
- whipped cream
- lemon zest
How Much Time Will You Need?
This delightful dump cake takes about 15 minutes to prepare and 30-35 minutes to bake. After baking, let it cool slightly before serving. In total, you’ll spend about 50 minutes before enjoying this scrumptious dessert!
Step-by-Step Instructions:
1. Prepare Your Baking Dish:
Start by preheating your oven to 350°F (175°C). While the oven is heating, take a 9×13 inch baking dish and grease it lightly to prevent sticking. This will help your cake come out beautifully!
2. Make the Cream Cheese Layer:
In a medium bowl, beat the softened cream cheese with the powdered sugar until the mixture is smooth and creamy. You want to make sure there are no lumps. Once it’s ready, spread this creamy mixture evenly across the bottom of your prepared baking dish.
3. Add the Lemon Pie Filling:
Next, pour the lemon pie filling over the cream cheese layer. Use a spatula to spread it out evenly, making sure it covers the cream cheese. This gives your cake a bright lemony flavor that balances the creaminess!
4. Prepare the Cake Topping:
In another bowl, mix the yellow cake mix with the melted butter. Stir until it becomes crumbly, but be careful not to overmix—some lumps are perfectly fine! This topping will create a buttery, delicious crust.
5. Assemble and Bake:
Sprinkle the cake mix mixture evenly over the lemon pie filling layer, covering it completely. Now, it’s time to bake! Place your baking dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and set. Your kitchen will smell amazing!
6. Cool and Garnish:
Once baked, allow the cake to cool slightly. You can serve it warm or at room temperature. For an extra touch, garnish with whipped cream and a little sprinkle of lemon zest for added brightness and flair!
7. Serve and Enjoy:
Cut into squares and dive into your tangy lemon cream cheese dump cake. Enjoy every bite of this delightful treat!
Can I Use a Different Flavor of Pie Filling?
Absolutely! While lemon pie filling is perfect for this recipe, you can substitute it with other flavors like cherry, blueberry, or peach for a tasty twist. Just keep in mind that the overall taste will change depending on your choice!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep it fresh, consider covering the top with plastic wrap to prevent it from drying out.
Can I Make This Dump Cake Gluten-Free?
Yes, you can make it gluten-free! Just use a gluten-free cake mix and ensure your lemon pie filling is also gluten-free. This way, you can enjoy the tangy treat without worrying about gluten.
What Can I Use Instead of Cream Cheese?
If you’re looking for a dairy-free or lower-fat alternative, you can use whipped coconut cream or a dairy-free cream cheese substitute. Just make sure it’s well-blended with the powdered sugar to achieve a similar creamy texture!
