This Tangy Lemon Cream Cheese Dump Cake is bursting with bright lemon flavor! It features a rich cream cheese layer and a wonderfully buttery crust that will make your taste buds smile.
Honestly, who doesn’t love an easy cake? Just mix, pour, and bake—it’s that simple! I often serve it with a dollop of whipped cream on top. It’s a real treat! 🍋
Key Ingredients & Substitutions
Cream Cheese: This is the base that gives our cake a rich and creamy texture. You can use Neufchâtel cheese for a lighter option. For dairy-free needs, try a plant-based cream cheese.
Sour Cream: It adds tanginess and moisture. Plain Greek yogurt is a great substitute, plus it’s packed with protein! You could also use regular yogurt if you have it on hand.
Lemon Juice and Zest: Fresh lemon juice truly brightens up the flavor. If you’re out, bottled lemon juice works, but it won’t be as vibrant. Lime juice can also work in a pinch for a different twist!
Yellow Cake Mix: This is what gives our dump cake structure with ease. If you want to make it from scratch, combine flour, baking powder, sugar, and salt to mimic cake mix. Gluten-free cake mix is a good pantry swap too!
Nuts: Chopped nuts enhance texture. If you’re not into nuts, feel free to leave them out. You can even sprinkle some crushed cookies or graham cracker crumbs on top for extra crunch.
How Do I Get a Perfectly Creamy Mixture?
Mixing your cream cheese and sugar properly is essential to avoid lumps in your cake. Here’s how to do it right:
- Start with softened cream cheese; it should be at room temperature. This helps it blend smoothly.
- Use an electric mixer on medium speed to beat the cream cheese until it’s totally smooth before adding sugar.
- Add sugar gradually; this ensures an even mix.
- Once combined, slowly add in sour cream, lemon juice, and zest, mixing until you have a silky texture.
Taking a little extra time in this step makes for a lump-free and delicious filling!
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 cup granulated sugar
- 1 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
For The Lemon Filling:
- 1 can (21 oz) lemon pie filling
For The Cake Topping:
- 1 box (15 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped nuts (optional, for topping)
For The Garnish:
- Powdered sugar (for dusting, optional)
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prepare and 40-45 minutes to bake. After baking, you’ll want to let it cool for about 20 minutes before serving. In total, you’re looking at roughly 1 hour and 15 minutes of your time before you can enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, grab a greased 9×13 inch baking dish and set it aside; you’ll be using it to layer your cake.
2. Make the Cream Cheese Mixture:
In a mixing bowl, beat together the softened cream cheese and granulated sugar until the mixture is smooth and creamy. This should only take a couple of minutes. Then, mix in the sour cream, lemon juice, and lemon zest until everything is fully combined. Set this tasty mixture aside for now!
3. Layer the Lemon Filling:
Open your can of lemon pie filling and pour it into the bottom of your greased baking dish. Use a spatula to spread it evenly so that every bite has that zesty lemon goodness!
4. Add the Cream Cheese Layer:
Now, take the cream cheese mixture you prepared earlier and pour it over the lemon pie filling. Make sure to spread it out evenly with a spatula for a nice, even layer.
5. Prepare the Cake Topping:
In a separate bowl, combine the yellow cake mix with the melted butter until the mixture is crumbly. If you like, stir in the chopped nuts for a crunchy topping. Sprinkle this crumb mixture evenly over the cream cheese layer. It’s the perfect finish!
6. Bake and Cool:
Place your baking dish in the preheated oven and bake for about 40-45 minutes. You’ll know it’s ready when the top is golden brown and the filling is bubbly. Once done, carefully remove it from the oven and let it cool for at least 20 minutes before serving. This helps everything set nicely!
7. Serve and Enjoy:
If you want a little extra sweetness, feel free to dust the top with powdered sugar before serving. Cut into squares and enjoy your tangy lemon cream cheese dump cake—a bright, delicious treat for any occasion!
Can I Use a Different Cake Mix for This Recipe?
Absolutely! While yellow cake mix is traditional, you can substitute it with a vanilla or lemon cake mix for similar flavor profiles. Just follow the packaging instructions for preparation, and adjust baking time if needed.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it warm, simply warm individual portions in the microwave for about 20-30 seconds before serving. If it seems a bit dry, a dollop of whipped cream can help!
Can I Make This Cake Gluten-Free?
Yes, you can! Just use a gluten-free yellow cake mix in place of the regular cake mix. Make sure to check that all other ingredients, especially the pie filling and nuts if used, are also gluten-free to keep it safe for gluten-sensitive individuals.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt for a similar tangy flavor and creamy texture. Alternatively, buttermilk can work too, but it might alter the cake’s consistency slightly; try reducing the amount just a bit!
