This easy lemon cream cheese dump cake is bright and tasty, topped with a buttery crust that you’ll love. Just mix, pour, and bake—it’s as simple as pie!
I can’t resist the zesty lemon flavor! Every bite feels like sunshine, and trust me, it’s perfect for sharing with friends or family who need a pick-me-up. 🍋
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the dump cake. You can substitute with a gluten-free cake mix if needed or even a lemon-flavored cake mix for an extra kick!
Cream Cheese: For a lighter version, you can swap regular cream cheese for Neufchâtel cheese. It has less fat but a similar flavor.
Lemon Curd: If you want to make this from scratch, combine lemon juice, sugar, eggs, and butter on the stove until thickened. You can also use store-bought lemon pie filling as a substitute.
Butter: If you’re looking for a dairy-free option, try using coconut oil or a non-dairy butter substitute. Just keep in mind that it might change the flavor slightly.
How Do I Achieve That Perfect Buttery Crust?
The buttery crust is key to this dump cake’s overall charm! Start by ensuring your butter is completely melted but not too hot when mixing. Use it to coat the baking pan and do not skimp on drizzling butter over the top layer.
- Spread about half the melted butter evenly in the pan, then layer the cake mix.
- Drizzle remaining butter generously over the top cake mix layer to ensure a nice crust.
- Watch your baking time closely. If the top is golden brown, your crust is likely just right!
Once baked, let the cake cool completely to allow the crust to set. Chilling it for a bit will also help enhance those buttery flavors.
Easy Tangy Lemon Cream Cheese Dump Cake with Buttery Crust
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup (2 sticks) unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (14 oz) lemon curd
- Optional: zest of 1 lemon for extra lemon flavor
How Much Time Will You Need?
This delightful lemon cream cheese dump cake takes about 15 minutes of prep time and then about 45-50 minutes to bake. Plus, I recommend chilling it for 1 hour before serving to really enhance the flavors. So in total, set aside around 2 hours for the complete process!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Make sure to grease or line a 9×13-inch baking pan with parchment paper to prevent sticking.
2. Mix the Cream Cheese Filling:
In a medium bowl, use an electric mixer to combine the softened cream cheese, powdered sugar, eggs, and vanilla extract. Beat until the mixture is smooth and creamy—this is your delicious filling!
3. Layer the Ingredients:
Pour about half of the melted butter into the bottom of your prepared pan and spread it out evenly. Then, sprinkle half of the dry yellow cake mix on top of the butter.
4. Add the Cream Cheese Layer:
Next, spread the cream cheese mixture evenly over the cake mix layer. This will create the luscious filling that will balance out the cake!
5. Spoon on the Lemon Curd:
Now, add spoonfuls of lemon curd over the cream cheese mixture. Spread it gently, but don’t worry about making it perfectly smooth; a bit of texture adds character!
6. Finish with Cake Mix and Butter:
Sprinkle the remaining cake mix over the lemon curd layer. Then, drizzle the rest of the melted butter on top to create a buttery crust when baked.
7. Add Zest and Bake!
If you’re using lemon zest, sprinkle it over the top now for that extra zing. Place your pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the cake is set.
8. Cool and Chill:
Once baked, remove the cake from the oven and let it cool completely in the pan. For the best flavor and texture, chill it in the refrigerator for at least 1 hour before cutting into squares and serving.
This delightful cake has a crisp buttery crust at the base and top, with a rich, tangy lemon cream cheese filling layered beautifully in between. Enjoy your bright and easy dessert — it’s sure to impress your family and friends! 🍋✨
FAQ for Easy Tangy Lemon Cream Cheese Dump Cake
Can I Use a Different Flavor of Cake Mix?
Absolutely! While the yellow cake mix is traditional, you can use lemon or vanilla cake mix for added flavor. A lemon cake mix will amplify the citrus taste!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to chill the cake before covering it to prevent condensation!
Can I Freeze This Cake?
Yes, this dump cake freezes well! Slice it into squares, wrap them tightly in plastic wrap, and store in an airtight container. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
What Can I Use Instead of Lemon Curd?
If you don’t have lemon curd, you can substitute with lemon pie filling or a homemade lemon filling made from lemon juice, sugar, and cornstarch. Just ensure it’s thick enough to spread without being too runny.
