This Tangy Lemon Cream Cheese Dump Cake is a bright and cheerful dessert that’s super easy to whip up! With a buttery crust and a smooth cream cheese filling, it’s perfect for any occasion.
The zesty lemon flavor really shines through, making every bite a refreshing delight. I love serving it with a scoop of ice cream on the side—it’s like a sunny day on a plate!
Key Ingredients & Substitutions
Cream Cheese: Cream cheese gives a rich, creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat but similar flavor.
Sour Cream: This adds a tangy flavor and moisture. Greek yogurt is a great substitute; it keeps that creamy texture and adds a bit of protein.
Lemon Juice and Zest: Fresh lemon juice and zest are key for full flavor. If fresh lemons aren’t available, bottled lemon juice will work, but fresh really makes a difference!
Yellow Cake Mix: The cake mix is essential for the crumbly topping. If you want a homemade version, you can make your own mix using flour, sugar, baking powder, and salt.
Nuts: Chopped nuts like walnuts or pecans add crunch. If you have nut allergies, feel free to leave them out or substitute with toasted oats for texture.
How Do You Get the Best Texture When Mixing Ingredients?
Mixing is crucial for achieving the right texture in your dump cake. Here’s how to do it right:
- Start with softened cream cheese. Leave it at room temperature for about 30 minutes before mixing.
- Use an electric mixer for the cream cheese and sugar until it’s smooth—this prevents any lumps.
- When adding the sour cream, lemon juice, and zest, mix until just combined. Overmixing can make it runny.
Keep your butter melted but not too hot when mixing with the cake mix. This ensures a crumbly texture that bakes up beautifully.
How to Make Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For The Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup sour cream
- 1/4 cup lemon juice (freshly squeezed for best flavor)
- Zest of 1 lemon
For The Lemon Filling:
- 1 (15 oz) can lemon pie filling
For The Cake Layer:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped nuts (optional, for topping)
How Much Time Will You Need?
This delightful dump cake takes about 15 minutes to prepare and 35-40 minutes to bake. In total, you’re looking at around 1 hour, including cooling time. It’s quick and easy to whip up, perfect for a last-minute dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a moment to grease a 9×13 inch baking dish so nothing sticks later on.
2. Prepare the Cream Cheese Mixture:
In a medium mixing bowl, beat the softened cream cheese and granulated sugar together. You want it to be smooth and creamy, so mix it well. Once that’s done, add in the sour cream, lemon juice, and lemon zest. Stir everything together until fully combined.
3. Assemble the Layers:
Now, spread the cream cheese mixture evenly across the bottom of your greased baking dish. Next, take the lemon pie filling and spoon it over the cream cheese layer, spreading it out evenly for good coverage.
4. Make the Cake Layer:
In a separate bowl, combine the yellow cake mix and melted butter. Mix it together until it looks crumbly, almost like sand. This will become the topping!
5. Add the Topping and Bake:
Sprinkle the crumbly cake mix mixture evenly over the layer of lemon filling. If you like a little crunch, add the chopped nuts on top of the cake mix. Then, pop it in your preheated oven and bake for about 35-40 minutes. You’ll know it’s done when the top is golden brown and the filling is bubbly.
6. Cool and Serve:
Once baked, let the dump cake cool for a little while before serving. It’s tasty warm or chilled, and you can make it extra special by topping it with whipped cream. Enjoy your delightful Tangy Lemon Cream Cheese Dump Cake!
Can I Use a Different Type of Cheese?
Absolutely! If you don’t have cream cheese on hand, you can substitute it with ricotta or mascarpone cheese for a slightly different texture and flavor. Just ensure the alternative cheese you choose is also softened for easy mixing.
Can I Make This Cake Gluten-Free?
Yes, you can make this dump cake gluten-free! Simply replace the regular yellow cake mix with a gluten-free version. Additionally, check that your lemon pie filling is gluten-free, as some brands may contain gluten-based thickeners.
How to Store Leftovers?
To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 2 months—just thaw in the fridge before serving.
Can I Add Other Fruits to This Recipe?
Yes! Feel free to mix in other fruits such as berries or peaches for added flavor. Just keep in mind that the total liquid content should not be too high, so you may need to slightly reduce the amount of lemon pie filling if adding additional juicy fruits.
