This Tangy Lemon Cream Cheese Dump Cake is a citrus delight! With creamy cheese and a buttery crust, each bite is packed with freshness and flavor.
Making this cake is super easy—just mix everything together, pour it, and bake! It’s a hit at parties and perfect for sunny days. Who knew easy could taste this good?
Key Ingredients & Substitutions
Cream Cheese: Soften the cream cheese for easy mixing. If you’re lactose intolerant, try using a dairy-free cream cheese alternative, which will still yield a tasty result.
Lemon Curd: This ingredient gives the cake its tangy flavor. You can use store-bought for convenience, but homemade lemon curd is simple to make if you have the time. Just remember, if you want less tang, choose a sweeter curd!
Yellow Cake Mix: While yellow cake mix is standard, any plain cake mix like white or vanilla can work too. If you want a healthier twist, consider using a gluten-free cake mix for the same delicious taste!
Unsalted Butter: Unsalted butter is best so you can control the salt level. In a pinch, you can replace it with melted coconut oil or a plant-based butter substitute.
Eggs: If you’re vegan or need an egg replacement, try using 1/4 cup unsweetened applesauce or a mashed banana for each egg.
How Do You Get the Perfect Cream Cheese Mixture?
The cream cheese blend is crucial for a smooth texture. Start with room temperature cream cheese for easy mixing. Beat it with powdered sugar until it’s creamy and well-combined. This process helps prevent lumps later on.
- Use an electric mixer on medium speed for about 2-3 minutes.
- Make sure to scrape down the sides of the bowl to fully integrate the sugar.
Following these steps will help achieve a creamy base that pairs perfectly with the lemon curd in your dump cake!
How to Make Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup lemon curd (store-bought or homemade)
For the Cake Layer:
- 1 package (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 lemon, zested (for extra flavor)
- Pinch of salt
How Much Time Will You Need?
This delightful dump cake takes about 15 minutes to prepare, with an additional 35-40 minutes for baking. Just a little wait for a big slice of deliciousness!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×13 inch baking dish to keep your cake from sticking. A little spray or butter will do the trick!
2. Make the Cream Cheese Layer:
In a mixing bowl, beat together the softened cream cheese and powdered sugar. Keep mixing until it’s nice and smooth—this should only take a couple of minutes. Then, add the lemon curd and stir until everything is evenly mixed. Once done, spread this creamy mixture evenly across the bottom of your greased baking dish.
3. Prepare the Cake Batter:
In another bowl, combine the yellow cake mix, melted butter, eggs, milk, vanilla extract, lemon zest, and a pinch of salt. Mix it all together until just combined—be careful not to overmix; a few lumps are okay!
4. Assemble and Bake:
Now pour your cake batter over the cream cheese and lemon curd layer in the baking dish. Make sure it covers everything evenly. Pop it into your preheated oven and bake for about 35-40 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean.
5. Cool and Serve:
Once baked, take the dish out of the oven and let it cool slightly before digging in. Cut it into squares and serve warm or at room temperature. Enjoy every bite of your tangy lemon cream cheese dump cake!
Remember, any leftovers can be stored in the refrigerator for a tasty treat later!
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lower-fat option, you can use Neufchâtel cheese instead of cream cheese. For a dairy-free version, try using a plant-based cream cheese alternative, making sure it has a similar texture and flavor for the best results.
What If I Don’t Have Lemon Curd?
No worries! You can make a quick lemon curd substitute by mixing equal parts of lemon juice and sugar with some cornstarch, cooking until thickened. Or, simply replace the lemon curd with a mixture of fresh lemon juice, lemon zest, and sugar to taste for a more tangy flavor.
How to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To prevent it from becoming too dry, make sure to seal it well. You can enjoy it cold or gently reheat individual slices in the microwave for a few seconds!
Can I Add Fresh Fruit to This Cake?
Definitely! Fresh blueberries or sliced strawberries would add a delightful touch. Simply sprinkle them on top of the cream cheese layer before adding the cake batter for a fruity twist that complements the lemon flavor perfectly!
