This Easy Tangy Lemon Cream Cheese Dump Cake is a breeze to make! With a smooth cream cheese filling and a crispy buttery crust, it brings a burst of lemony goodness in every bite.
What’s not to love? Just mix, dump, and bake! I enjoy it warm with a scoop of ice cream—it’s like sunshine on a plate. Who can resist that? 🍋☀️
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base for our dump cake. If you prefer, you can use a white cake mix or homemade vanilla cake batter for a more personalized touch.
Cream Cheese: Cream cheese gives this dessert its rich texture. If you’re looking for a lighter version, try using low-fat cream cheese or a non-dairy alternative like cashew cream.
Granulated Sugar: The sugar helps to balance the tangy lemon flavor. Coconut sugar or honey can be used instead, just keep in mind it might slightly alter the taste and sweetness level.
Lemon Curd: You can make your own lemon curd for a fresher flavor, or opt for store-bought for convenience. Try lime curd or even orange curd for a fun twist.
Unsalted Butter: For a healthier option, use melted coconut oil or a plant-based butter. Avoid using low-fat margarine, as it doesn’t hold up well in baking.
How Do I Get the Buttery Crust Just Right?
The crust is one of the best parts of this dump cake! To achieve the perfect buttery layer, follow these steps:
- Use real melted butter, not a substitute, to ensure a rich flavor.
- Evenly drizzle the melted butter over the dry cake mix instead of pouring it all in one spot. This helps the butter soak in more thoroughly.
- Don’t worry about mixing—the beauty of a dump cake is that you simply sprinkle; the baking will create a lovely crumbly topping.
Keep an eye on your bake time; the crust should be golden brown and the edges bubbling for the best results!
Easy Tangy Lemon Cream Cheese Dump Cake With Buttery Crust
Ingredients You’ll Need:
For the Cake Base:
- 1 box yellow cake mix (about 15.25 oz)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Layer:
- 1 (14 oz) can lemon curd (store-bought or homemade)
For the Topping:
- 1/2 cup unsalted butter (1 stick), melted
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 40-45 minutes baking. After it cools, let it set for another 30 minutes. So, in total, you’re looking at about 1 hour and 30 minutes before you can dig in! Perfect for a relaxed day at home.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is essential so your cake bakes evenly. While it’s heating, lightly grease a 9×13-inch baking dish to prevent sticking. You can use cooking spray or butter for this.
2. Mix the Cream Cheese Layer:
In a medium bowl, combine the softened cream cheese, granulated sugar, egg, and vanilla extract. Using a hand mixer (or you can do it by hand if you prefer), beat the mixture until it’s smooth and creamy. This is your yummy base layer!
3. Assemble the Layers:
Spread the cream cheese mixture evenly over the bottom of the prepared baking dish. Be sure to get it into the corners! Next, dollop or gently spread the lemon curd evenly over the cream cheese layer. This adds that refreshing lemon tang!
4. Add the Cake Mix:
Now it’s time to sprinkle the yellow cake mix evenly over the lemon curd layer. Try to cover as much of the surface as possible for even baking. No need to mix it in; just let it sit on top!
5. Drizzle with Butter:
Take your melted butter and drizzle it evenly over the cake mix layer. Don’t worry about mixing; the butter will soak in and create that buttery crust you love!
6. Bake and Cool:
Place your dish in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top is golden brown and the edges are bubbling. Once done, remove it from the oven and let it cool completely in the pan on a wire rack before slicing.
7. Serve and Enjoy:
This cake is delicious served chilled or at room temperature! For an extra treat, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy every tangy, creamy bite!
FAQ for Easy Tangy Lemon Cream Cheese Dump Cake
Can I Use a Different Cake Mix?
Absolutely! While a yellow cake mix works best for this recipe, you can opt for a white cake mix or even a lemon-flavored mix for an extra citrus kick. Just remember to follow the same baking instructions.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing it up to prevent condensation. You can serve it chilled, or warm it in the microwave for a few seconds if you prefer it warm.
Can I Make This Cake Ahead of Time?
Definitely! This cake is great for making ahead. You can prepare it up to a day in advance, allowing the flavors to meld. Just cover it tightly with plastic wrap or foil and store it in the fridge until you’re ready to serve.
What If I Don’t Have Lemon Curd?
If you don’t have lemon curd, you can substitute it with lemon pie filling or make your own quick lemon curd at home with eggs, lemon juice, sugar, and butter. Just be sure to let it cool before layering it in the cake!
