This Tangy Lemon Cream Cheese Dump Cake is a tasty treat with a buttery crust that’s super easy to make. Just mix your ingredients and let the oven do the rest!
I can’t get enough of that zesty flavor—it’s like sunshine on a plate! Perfect for sharing, but watch out, you might want to keep it all to yourself! 😄
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your dump cake. I love the convenience of using a boxed mix, but if you prefer homemade, just combine 2 cups of flour, 1 cup of sugar, 1/2 cup of baking powder, and a pinch of salt for a great substitute.
Cream Cheese: Softened cream cheese gives that rich, tangy flavor. If you’re looking for a lighter option, try using Neufchâtel cheese instead. It’s a lower-fat alternative that works pretty well!
Lemon Curd: You can easily use store-bought lemon curd, which is my go-to for ease. If you’re feeling adventurous, homemade lemon curd is a fantastic substitute with a fresher taste. It’s simply made with eggs, sugar, lemons, and butter!
Eggs: If you’re vegan or allergic, consider using flax or chia seeds. Combine 1 tablespoon of flax meal or chia seeds with 2.5 tablespoons of water per egg; let it sit for a few minutes until it thickens.
Whipped Cream: This is optional, but adding homemade whipped cream really enhances the dessert. If you prefer a dairy-free version, coconut whipped cream is a great substitute!
How Do I Get a Smooth Cream Cheese Mixture?
Getting that creamy texture for the cream cheese blend is vital! Start with room temperature cream cheese; it helps avoid lumps. Here’s how to make it perfectly smooth:
- Beat the softened cream cheese alone for a minute before adding powdered sugar. This helps break it down.
- Gradually add powdered sugar while mixing. This allows the sugar to incorporate evenly.
- Incorporate eggs one at a time, mixing well after each addition. This will keep the mixture airy.
- Finally, add in the vanilla, milk, and lemon zest for flavor, mixing just until combined.
Be patient and mix thoroughly, and you’ll have a lovely smooth filling for your dump cake!
Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For The Cake Base:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
For The Cream Cheese Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Zest of 1 lemon (for added flavor)
For The Lemon Layer:
- 2 cups lemon curd (store-bought or homemade)
For Serving:
- Whipped cream (optional)
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prep and 35-40 minutes to bake. Plus, you’ll want to let it cool slightly before serving, so plan for a total of about an hour to enjoy this zesty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish so the cake doesn’t stick when it’s time to serve.
2. Make the Cake Base:
In a mixing bowl, combine the yellow cake mix and the melted butter. Stir until it’s crumbly and well mixed. It should look like wet sand. Set aside about one-third of this mixture for the topping.
3. Form the Crust:
Press the remaining crumb mixture firmly into the bottom of your greased baking dish. This will be the delicious cake crust that holds everything together.
4. Cream Cheese Mixture:
In another bowl, beat the softened cream cheese and powdered sugar with an electric mixer until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, milk, and lemon zest until everything is well combined.
5. Layer the Filling:
Pour the cream cheese mixture over the crust you created in the baking dish. Use a spatula to spread it out evenly, making sure it covers the crust completely.
6. Add the Lemon Curd:
Spoon the lemon curd over the cream cheese layer, gently spreading it for even coverage. This will add a tangy flavor that complements the creamy filling beautifully.
7. Sprinkle the Topping:
Now, take the reserved crumb mixture and sprinkle it over the top of the lemon curd layer to create a crunchy topping.
8. Bake the Cake:
Place the dish in the preheated oven and bake for about 35-40 minutes. You will know it’s done when the top is golden and set.
9. Cool and Serve:
Once baked, allow the cake to cool slightly. Slice it up and serve warm or at room temperature. Don’t forget to top it with a dollop of whipped cream if you like for an extra treat!
Enjoy your delicious Tangy Lemon Cream Cheese Dump Cake with its rich buttery crust and refreshing lemon filling!
Can I Substitute Other Cake Mixes?
Absolutely! You can use any flavor of cake mix, such as vanilla or lemon, to bring a unique twist to this cake. Just keep in mind that different flavors may slightly alter the overall taste, but it should still be delicious!
How Do I Store Leftovers?
Store leftover cake in an airtight container in the fridge for up to 4 days. Make sure to let the cake cool completely before sealing it to prevent moisture buildup. You can enjoy it chilled or reheat individual servings in the microwave for a few seconds!
Can I Make This Cake Gluten-Free?
Yes! Simply swap the yellow cake mix for a gluten-free cake mix. The other ingredients should remain the same. Just be sure to check that your lemon curd is also gluten-free if you’re using store-bought.
Is There a Way to Make This Cake Dairy-Free?
Definitely! Substitute the cream cheese with a dairy-free cream cheese alternative and use a dairy-free butter substitute. You can also opt for almond, oat, or coconut milk in place of regular milk. Just taste as you go to ensure the flavor suits your liking!
