This Tangy Lemon Cream Cheese Dump Cake is a sunshine-filled treat with a buttery crust that’s just too good to resist. The creamy lemon filling gives it a zesty kick!
Trust me, the hardest part is waiting for it to cool. When I take a bite, it makes me feel like I’m lounging at a beach with a lemonade in hand. So refreshing!
Ingredients & Substitutions
Lemon Cake Mix: This is the heart of the cake’s flavor. You can use a yellow cake mix if you can’t find lemon. For a healthier twist, consider a gluten-free cake mix as a substitute.
Cream Cheese: Ideal for that creamy texture! If you’re dairy-free, try using a plant-based cream cheese alternative. It won’t taste exactly the same, but it will still work well in this recipe.
Powdered Sugar: This gives sweetness and helps form that creamy filling. You can replace it with granulated sugar; just know the thickness might change a bit, so adjust as needed.
Lemon Pie Filling: This adds a bold lemon flavor. If you prefer a more natural approach, you can use homemade lemon curd instead, which will amp up the tanginess.
Butter: Using melted butter adds to the richness. If you’re looking for a lighter option, you can swap it with coconut oil. The flavor will be slightly different, but still delicious!
How Do I Achieve the Perfect Crumbly Topping?
Getting that lovely crumbly topping is crucial! The key is not to over-mix the cake mix with butter and eggs. Here’s how to do it:
- Pour the melted butter into the cake mix first, then add eggs.
- Use a fork rather than a mixer to blend, mixing just until combined.
- The mixture should look crumbly; if it’s too smooth, you’ve over-mixed!
- When you spoon it over the pie filling, let the crumbles fall naturally instead of spreading them out.
Following these tips will give you that nice, delightful contrast between creamy filling and a crunchy topping!
How to Make Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For The Cake:
- 1 box lemon cake mix (about 15.25 oz)
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (21 oz) can lemon pie filling
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For The Buttery Crust:
- 1/2 cup butter, melted (plus extra for greasing the dish)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare everything and then 30-40 minutes for baking. So, in total, plan for about an hour to have your delicious Tangy Lemon Cream Cheese Dump Cake ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
First, preheat your oven to 350°F (175°C). While it’s heating up, take a 9×13 inch baking dish and grease it with some melted butter to prevent sticking.
2. Making the Cream Cheese Layer:
In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat them together with a mixer until the mixture is smooth and creamy. Once it’s ready, spread this delish cream cheese mixture evenly across the bottom of your prepared baking dish.
3. Adding the Lemon Pie Filling:
Next, take another bowl and mix the lemon pie filling with the vanilla extract. Pour this bright and zesty mixture over the cream cheese layer in the baking dish. No need to mix it in—just let it sit on top!
4. Combining the Cake Mix Ingredients:
In a separate bowl, mix the lemon cake mix, melted butter, and eggs together. Use a fork to stir everything until it’s crumbly, but don’t overmix! It’s okay if there are lumps; that’s how we want it for a crumbly topping.
5. Topping It Off:
Now, take your crumbly cake mix and spoon it evenly over the lemon pie filling. Don’t spread it out; just let those crumbs sit on top for a nice texture.
6. Baking the Cake:
Slide the baking dish into your preheated oven and bake for 30-40 minutes. Keep an eye on it until the top turns golden brown and the filling is bubbly—it should look deliciously inviting!
7. Cooling and Serving:
Once baked, take the cake out and let it cool for at least 10 minutes. This little time will help it set perfectly. After that, cut it into squares and serve it warm or at room temperature. Enjoy every tangy, creamy bite of your Tangy Lemon Cream Cheese Dump Cake!
Can I Use A Different Flavor of Pie Filling?
Absolutely! While this recipe shines with lemon pie filling, you can easily swap it out for other flavors, such as cherry or blueberry. Just keep in mind that the overall taste of the cake will change, but it’s a fun way to try new combinations!
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a lighter option, you can use reduced-fat cream cheese or even Greek yogurt for a tangy twist. Just be sure to keep the texture in mind, as it may alter the creaminess of the cake slightly.
How to Store Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, you can serve it cold or reheat it gently in the microwave for a warm treat!
What If I Don’t Have Cake Mix?
No worries! You can make your own cake mix by combining 1 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup baking powder, and a pinch of salt. Just add melted butter and eggs as directed in the original recipe. This will work as a great substitute!
