This Easy Tangy Lemon Cream Cheese Dump Cake is a zesty treat with a buttery crust that’s so simple to make! Just mix the ingredients, pour, and bake for a sweet slice of sunshine.
This cake is perfect for those who love a burst of lemony goodness. I can’t resist a good lemon dessert—especially with that delicious cream cheese layer! Yum! 🍋
Key Ingredients & Substitutions
Yellow Cake Mix: This box mix provides a quick and easy base for the cake. If you’re gluten-free, look for a gluten-free cake mix. You can also try lemon or vanilla cake mixes for a fun twist!
Cream Cheese: Softened cream cheese gives that rich and tangy flavor. If you’re looking for a lighter option, you can substitute it with Greek yogurt or a dairy-free cream cheese alternative.
Lemon Pie Filling: The star of this dish! If you don’t have lemon pie filling, you can make your own by combining lemon juice, sugar, and cornstarch. Or use a different fruit filling like blueberry or cherry for a change.
Unsalted Butter: This adds rich flavor to the topping. If you want to cut down on calories, coconut oil can be a good substitute. Just melt it the same way!
How Do I Achieve a Perfect Buttery Crust?
Creating a buttery and crispy crust is easy with a few simple tricks. The key part is distributing the melted butter evenly over the top layer.
- After sprinkling the last cake mix layer, make sure the melted butter is drizzled over every corner. This ensures a uniform crust.
- Don’t skip the cooling step! Let the cake cool completely before cutting; this allows the layers to set well.
- If you love a crunchier topping, you can increase the baking time by a few minutes, just watch it closely to avoid burning.
With these tips, you’ll have a delicious, beautifully textured cake that everyone will love! Enjoy your baking! 🍰
Easy Tangy Lemon Cream Cheese Dump Cake With Buttery Crust
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 (21 oz) can lemon pie filling
- 1/2 cup (1 stick) unsalted butter, melted
How Much Time Will You Need?
This delightful cake takes about 15 minutes of prep time and about 40 to 45 minutes to bake. Let it cool completely before serving, so plan for around an hour or two for it to set properly. Perfect for a quick dessert or a summery treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or spray it with cooking spray. You can also line it with parchment paper for easy removal.
2. Prepare the Cream Cheese Mixture:
In a medium bowl, beat together your softened cream cheese, granulated sugar, vanilla extract, and eggs. Mix until everything is smooth and creamy—this will create the yummy filling for your cake. Set this aside for later.
3. Create the Cake Base:
Next, pour half of the dry yellow cake mix evenly into the bottom of your prepared baking dish. This layer will form the base and give your cake structure.
4. Add the Cream Cheese Layer:
Now, carefully spread the cream cheese mixture over the cake mix layer, making sure it’s evenly distributed. This creates a lovely creamy layer that pairs perfectly with the lemon filling!
5. Spoon on the Lemon Filling:
Take the lemon pie filling and spoon it out evenly over the cream cheese layer. Don’t be shy with this—get it nice and even so that every bite is packed with tangy goodness!
6. Top with Remaining Cake Mix:
Sprinkle the remaining half of the yellow cake mix over the lemon layer. This will be the topping that becomes golden and delicious as it bakes.
7. Drizzle the Butter:
Finally, drizzle the melted butter over the entire top layer. This will help form that tasty buttery crust we all love.
8. Bake the Cake:
Place your dish in the preheated oven and bake for about 40 to 45 minutes. Keep an eye on it; you want the top to be golden brown and the cake to be set in the middle.
9. Cool the Cake:
Once it’s done baking, remove it from the oven and let it cool completely on a wire rack. This step is essential—cooling helps the layers set properly!
10. Serve and Enjoy:
When you’re ready to enjoy, cut the cake into squares and serve it chilled or at room temperature. Each bite will offer a delightful mix of tangy lemon, creamy filling, and buttery crust!
This dump cake is an easy delight that combines all the flavors and textures you crave. Enjoy your tangy treat! 🍋
FAQ for Easy Tangy Lemon Cream Cheese Dump Cake
Can I Use a Different Flavor of Cake Mix?
Absolutely! While yellow cake mix works beautifully, you can substitute it with lemon, vanilla, or even white cake mix for a unique twist. Just keep in mind that the lemon flavor will be less pronounced with other mixes.
How Can I Make This Cake Gluten-Free?
To make this dump cake gluten-free, simply use a gluten-free yellow cake mix. Follow the same instructions as the original recipe, and you’ll have a delicious gluten-free dessert that everyone can enjoy!
Can I Store Leftovers, and How Long Do They Last?
Yes, you can store leftovers! Keep the cake in an airtight container in the refrigerator for up to 3-4 days. To serve, you can enjoy it cold straight out of the fridge or let it come to room temperature for a little while.
Can I Freeze This Dump Cake?
Yes! This cake freezes well. Simply wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight before serving for the best texture.
These FAQs should help clarify any common concerns while preparing your Easy Tangy Lemon Cream Cheese Dump Cake! Enjoy baking! 🍰
