Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust

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Enjoy the delightful burst of flavor with this Tangy Lemon Cream Cheese Dump Cake! Featuring a buttery crust and creamy lemon filling, it’s a perfect dessert for any gathering. Quick to prepare and utterly delicious, this cake is sure to impress your friends and family. Save this recipe for your next potluck or family dinner!

This Tangy Lemon Cream Cheese Dump Cake is a joyful mix of zingy lemon and creamy cheese all snug in a buttery crust. It’s super easy to make, so you can enjoy it without any fuss!

I love how the bright lemon flavor lifts my spirits, and the buttery crust? It’s simply irresistible! You might find yourself going back for seconds—don’t worry, no one’s counting! 😊

Key Ingredients & Substitutions

Yellow Cake Mix: This is the base of your cake and provides that delicious buttery flavor. If you prefer, you can use a white cake mix or even a gluten-free mix for a different twist.

Cream Cheese: Softened cream cheese gives the cake its rich texture. For a lighter option, consider using Neufchâtel cheese. Dairy-free alternatives like cashew cream cheese also work well!

Lemon Curd: This adds a zesty kick. If you don’t have lemon curd on hand, you can mix equal parts lemon juice and sugar into a pudding base for a quick homemade substitute.

Butter: Unsalted butter is my go-to, but if you’re watching sodium intake, you can use coconut oil or margarine in an equal amount.

Milk: Whole milk gives richness, but any milk will do! Almond milk or oat milk can be good dairy-free alternatives.

How Do I Mix the Crust Without Overdoing It?

Mixing the crust is an essential step, and it’s simple to get right. Just combine the melted butter and yellow cake mix in a bowl until it’s crumbly. Be careful not to over-mix because you want those little crumbs that will bake up nice and crunchy!

  • Use a fork or spatula to stir until the mixture is well combined but still crumbly.
  • Press it gently into the bottom of your baking dish, making sure it’s even throughout.

What’s the Best Way to Layer the Cream Cheese Mixture?

Layering the cream cheese mixture is key to achieving that lovely texture. After you mix the cream cheese and other ingredients until really smooth, spread it evenly over the crust. Use a spatula to coax it out to the edges for nice coverage.

  • Be gentle when spreading so you don’t disturb the crust.
  • Once the cream cheese layer is smooth, dollop the lemon curd on top. You can then spread it out carefully, keeping those layers distinct.

Enjoy making this delicious Tangy Lemon Cream Cheese Dump Cake! It’s sure to impress your friends and family, and it’s super easy to whip up.

How to Make Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust

Ingredients You’ll Need:

For The Cake:

  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted

For The Cream Cheese Layer:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 lemon

For The Topping:

  • 1 cup lemon curd
  • Optional: powdered sugar for dusting

How Much Time Will You Need?

This delightful dessert takes about 15 minutes to prepare and requires 30 to 35 minutes of baking time. After it’s baked, let it cool slightly, and you’ll be ready to serve! It’s perfect for a quick and tasty treat any day of the week.

Step-by-Step Instructions:

1. Preheat the Oven:

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 make it easier to take out your delicious cake later!

2. Make the Crust:

In a large mixing bowl, combine the melted butter and yellow cake mix. Use a fork or spatula to mix it until it’s crumbly but combined. Reserve one cup of this crumbly mixture for later, then take the rest and press it firmly into the bottom of your prepared baking dish to create a nice crust.

3. Prepare the Cream Cheese Mixture:

In another bowl, beat together the softened cream cheese and powdered sugar until it’s smooth and creamy. Then, add in the milk, egg, vanilla extract, and lemon zest. Mix everything well until it’s fully combined and looks delicious!

4. Layer It Up:

Spread the creamy mixture evenly over the crust you’ve just made in the baking dish. Next, carefully spoon the lemon curd on top of the cream cheese layer, spreading it out evenly so every bite is full of flavor.

5. Add the Topping:

Now, take the cup of reserved crumb mixture and sprinkle it evenly over the lemon curd. This crumbly topping will turn golden and beautiful while baking!

6. Bake the Cake:

Place your dish in the preheated oven and bake for 30 to 35 minutes. Keep an eye on it; you’ll know it’s done when the top turns golden brown, and the edges look bubbly.

7. Cool and Serve:

Once baked, remove the dump cake from the oven and let it cool for a few minutes. For a nice touch, you can dust the top with powdered sugar if you like. Cut it into squares and enjoy this tangy lemon cream cheese dump cake warm or chilled. Yum!

Can I Use Low-Fat Cream Cheese Instead?

Yes, you can substitute low-fat cream cheese for regular cream cheese if you’re looking to lighten the dish a bit. Just keep in mind that the texture may be slightly different, but it will still taste delicious!

Can I Substitute the Lemon Curd?

Absolutely! If you don’t have lemon curd on hand, you can replace it with homemade lemon curd or lemon pie filling. Alternatively, a mixture of fresh lemon juice, sugar, and a bit of cornstarch can work, though the flavor may not be as rich.

How Do I Store Leftovers?

Store any leftover cake in an airtight container in the fridge for up to 4 days. You can enjoy it chilled, or reheat individual slices in the microwave for a warm treat!

Can I Make This Cake Gluten-Free?

Yes! Simply substitute the yellow cake mix with a gluten-free cake mix. Just double-check that all other ingredients (especially the baking powder in the mix) are gluten-free to ensure the entire dessert is safe for those with gluten sensitivities.

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