This Tangy Lemon Cream Cheese Dump Cake is a fun and zesty treat! With layers of creamy lemon goodness and a buttery crust, it’s a dessert that’s super easy to whip up.
Just mix everything in one pan and let the oven do its magic! I love serving it warm with a scoop of ice cream. Trust me, it’s a crowd-pleaser you’ll want to share—if you can resist eating it all first! 😊
Key Ingredients & Substitutions
Yellow cake mix: This is the base for our dump cake, creating a light texture. If you’re looking for a healthier option, you can use a gluten-free cake mix or even a vanilla cake mix for a twist.
Cream cheese: Makes the filling rich and creamy. If you want a lighter option, try using a reduced-fat cream cheese or Greek yogurt as a substitute.
Sour cream: Adds tang and moisture. You can replace it with Greek yogurt for a similar taste and extra protein. I love the consistency Greek yogurt brings!
Lemon pie filling: This gives the cake its lemony flavor. If you don’t have any, homemade lemon curd can work or you can make a simple lemon sauce with fresh lemon juice and sugar. I find fresh options often intensify the flavor!
Lemon juice and zest: Fresh lemon juice and zest brighten the dessert. Feel free to use bottled lemon juice in a pinch, but fresh zest has a stronger flavor. Always zest before juicing!
How Can You Ensure a Perfectly Crumbly Crust?
Creating your crust is a simple yet crucial step. You’ll want a mix that has a few larger chunks for texture, so mix just enough to combine the ingredients without thoroughly blending them.
- In a bowl, combine the yellow cake mix and melted butter until crumbly.
- Leave some bigger pieces for added texture.
- Spread half the mixture evenly in your greased pan for a solid base.
- Reserve the rest for the topping, ensuring it’s crumbly for that nice finish!
Taking the time to get your crust just right makes a big difference, adding to the overall texture of the cake!
Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For The Cake:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
For The Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For The Topping:
- 1 can (15 oz) lemon pie filling
- 1/2 cup cold water
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prep and 40-45 minutes to bake. Don’t forget to let it cool completely before serving. It’s super easy to make, allowing you to enjoy a delightful treat in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grab a 9×13-inch baking pan and grease it lightly so the cake doesn’t stick.
2. Make the Crust:
In a mixing bowl, combine the yellow cake mix and melted butter. Stir it until crumbly, but leave some larger chunks for extra texture. Take half of this mixture and spread it evenly across the bottom of your baking pan to form a crust.
3. Prepare the Cream Cheese Mixture:
In another bowl, beat the softened cream cheese and powdered sugar until it’s nice and smooth. Then, add in the sour cream, fresh lemon juice, and lemon zest. Mix everything until it’s well combined and creamy.
4. Assemble the Layers:
Spread the cream cheese mixture evenly over the crust you created in the pan. Take your time to smooth it out right to the edges for a lovely presentation.
5. Add the Lemon Filling:
Now, pour the can of lemon pie filling over the cream cheese layer. Use a spatula to spread it gently so it covers the cream cheese layer evenly.
6. Top It Off:
Sprinkle the remaining cake mix crumb mixture over the top of the lemon pie filling. This will give it a lovely texture and sweetness.
7. Add Water for Moisture:
Drizzle the cold water evenly across the top of the cake. This will help keep it moist while baking.
8. Bake the Cake:
Put your cake in the preheated oven and bake for about 40-45 minutes. You’ll know it’s ready when the top is golden and the filling looks slightly bubbling.
9. Cool and Serve:
Once baked, let the cake cool completely in the pan. After it’s cooled, slice it into squares and serve it up. Enjoy your Tangy Lemon Cream Cheese Dump Cake with its buttery crust and creamy filling!
Can I Use a Different Flavor of Cake Mix?
Absolutely! While yellow cake mix gives a lovely buttery flavor, you can experiment with other flavors like white or lemon cake mix for a more lemony taste. Just be sure to keep the proportions the same for best results!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt or even buttermilk as a substitute. Both will work well to keep the cake moist and provide that tangy flavor, just use the same amount as the recipe calls for!
How Can I Store Leftovers?
To store any leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It should last about 3-4 days. You can also freeze individual squares wrapped in plastic wrap for up to 2 months—thaw in the fridge before enjoying!
Can I Make This Cake Ahead of Time?
Yes! You can prepare the entire cake a day ahead of time and keep it in the refrigerator until you’re ready to serve. Just make sure it’s covered well to maintain freshness. This cake often tastes even better the next day as the flavors meld!
