This Tangy Lemon Cream Cheese Dump Cake is a zesty treat with a buttery crust that melts in your mouth. It’s super simple to make—all you do is mix and bake!
No need to be a master chef for this one! I love how the creamy lemon filling and crunchy topping make it feel fancy without the fuss. Perfect for any gathering!
Key Ingredients & Substitutions
Cream Cheese: Softened cream cheese gives the cake its rich and creamy texture. For a lighter option, consider using Greek yogurt or cottage cheese, which can add a nice tang as well.
Sour Cream: This ingredient adds moisture and a slight tang. You can substitute with plain yogurt for a similar effect, or even replace it with a dairy-free yogurt if you’re looking for a vegan option.
Lemon Juice & Zest: Fresh lemon juice and zest brighten the flavors. If you don’t have fresh lemons, store-bought lemon juice can work, but fresh is always best for taste. You can also use lime juice for a different zing!
Yellow Cake Mix: While a classic choice, you can try a vanilla or even a lemon-flavored cake mix for a twist. If you’re feeling adventurous, make your own from scratch using flour, sugar, baking powder, and eggs.
Nuts: Chopped nuts add a nice crunch. Walnuts or pecans are great choices, but if you want to skip them entirely, that’s totally fine too!
How Do I Get the Perfect Cream Cheese Mixture?
A creamy and smooth filling is crucial for this dump cake. To make it perfect, start with softened cream cheese at room temperature. This helps it blend better and avoids lumps.
- Beat the cream cheese and powdered sugar until smooth before adding the other ingredients.
- Mix in the sour cream, lemon juice, and zest slowly. This will ensure everything melds together nicely.
Don’t rush this step! A well-mixed filling will lead to a far tastier dessert.
What’s the Best Way to Crumble the Cake Mix?
For that perfect crumb topping, it helps to melt the butter just enough so it’s warm but not boiling. Then, add it to the cake mix gradually.
- Use a fork or your hands to mix the butter with the cake mix until it resembles wet sand.
- Sprinkle this crumbly mixture evenly across the cream cheese layer to ensure an even bake.
This technique adds a delightful texture to the top of your cake, making each bite delicious!
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
- ½ cup powdered sugar
- 1 cup sour cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For the Bottom Layer:
- 1 can (21 oz) lemon pie filling
For the Crust:
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
For the Topping:
- ½ cup chopped nuts (optional)
- Optional garnish: whipped cream or lemon slices
How Much Time Will You Need?
This delightful dump cake takes about 15 minutes to prepare and around 30-35 minutes to bake. After baking, let it cool for about 10-15 minutes before serving. In total, you’ll be enjoying this tangy treat in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grab a 9×13-inch baking dish and grease it lightly. This will prevent your cake from sticking!
2. Mix the Cream Cheese Layer:
In a medium-sized bowl, take your softened cream cheese and beat it together with the powdered sugar until it’s smooth. Then add in the sour cream, fresh lemon juice, and lemon zest. Mix everything together until it’s well combined and set this creamy mixture aside for now.
3. Prepare the Base Layer:
Now, spread the lemon pie filling evenly across the bottom of your greased baking dish. This is going to be the sweet and tangy base for your cake!
4. Add the Creamy Layer:
Gently pour the cream cheese mixture over the lemon pie filling. Use a spatula to spread it out evenly, making sure it covers the lemon filling nicely.
5. Make the Buttery Crust:
In a separate bowl, combine the yellow cake mix with the melted butter. Mix it up until the mixture looks crumbly and is evenly moistened. It will be thick, but that’s just how we want it!
6. Crumble the Cake Mix Topping:
Now, crumble the buttery cake mix evenly over the cream cheese layer. If you’ve decided to add nuts, sprinkle them on top for a bit of crunch.
7. Bake the Dump Cake:
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly. It will start to smell amazing in your kitchen!
8. Cooling Time:
Once baked, remove the dump cake from the oven and let it cool for about 10-15 minutes. This slight cooling will make it easier to cut and serve!
9. Serve and Enjoy:
Finally, serve your tangy lemon cream cheese dump cake warm or at room temperature. Top individual servings with whipped cream or lemon slices if you like. Enjoy every bite of your delicious creation!
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt is a great substitute for sour cream and will work well in this recipe. Use the same amount (1 cup) and it will add a nice creaminess while providing a tangy flavor. Just make sure it’s plain Greek yogurt for the best results!
Can I Use a Different Flavor of Pie Filling?
Yes, you can! While this recipe is specifically designed for lemon pie filling, feel free to swap it out for other flavors like cherry, blueberry, or peach. Just keep in mind that the overall flavor profile will change, so choose a filling you love!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual servings in the microwave for about 20-30 seconds, or until warmed through. If you want a bit of warmth, you can also pop it in the oven at a low temperature (around 250°F) for about 10 minutes.
Can I Make This Cake Gluten-Free?
Absolutely! Just use a gluten-free yellow cake mix instead of regular cake mix. Ensure that any additional ingredients, like nuts, are also gluten-free if necessary. The rest of the recipe will remain the same, and you’ll still enjoy a delightful cake!
