This Tangy Lemon Cream Cheese Dump Cake is a bright and easy dessert that combines zesty lemon and creamy cheese all in one dish. The buttery crust makes it oh-so-delicious!
You just mix the ingredients, pour it in, and let the oven do the work. I can’t resist that lovely lemon flavor, especially on a warm day—it’s like sunshine on a plate! ☀️
Key Ingredients & Substitutions
Cream Cheese: Softened cream cheese is key here for a smooth texture. If you’re looking for a lighter option, you can substitute it with Greek yogurt for a tangy flavor or vegan cream cheese for a dairy-free version.
Lemon Curd: This ingredient provides that rich, tart flavor. If you can’t find lemon curd, you can make a quick substitute with a mixture of lemon juice, sugar, and a little cornstarch to thicken it.
Yellow Cake Mix: While I like using a classic box mix for convenience, you can make this cake from scratch using flour, sugar, baking powder, and vanilla if you’re up for it. Gluten-free cake mix is also a great alternative.
Lemon Juice: Freshly squeezed lemon juice makes a huge difference in flavor. However, bottled lemon juice works in a pinch. Just adjust the quantity if it’s too sweet.
How Can I Ensure My Cake Comes Out Perfectly Golden Brown?
Getting that lovely golden brown crust is all about the right baking time and temperature. Check your cake towards the end of the baking time, and keep an eye on it. If the top is browning too quickly, you can tent it with some aluminum foil to prevent burning.
- Use an oven thermometer to verify the temperature, as home ovens can often be inaccurate.
- Insert a toothpick in the center to check for doneness; it should come out clean.
- Let the cake cool slightly in the pan before cutting, which helps develop a firmer texture.
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 cup powdered sugar
For the Lemon Layer:
- 1 (15 oz) can lemon curd
For the Cake Batter:
- 1 (18.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup cold water
- 1 cup lemon juice (freshly squeezed for extra flavor)
- 1/4 teaspoon salt
For Optional Garnish:
- Fresh lemon zest
How Much Time Will You Need?
This delicious dump cake takes about 10 minutes to prepare and 30-35 minutes to bake. After baking, let it cool a bit before serving. In total, you’ll need around 45-50 minutes to enjoy this tangy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). It’s important to have it nice and hot so your cake bakes evenly.
2. Prepare the Cream Cheese Layer:
In a medium bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or a whisk. Mix until it’s smooth and creamy. Once it’s ready, spread this mixture evenly across the bottom of your greased 9×13 inch baking dish.
3. Add the Lemon Curd:
Next, spread the lemon curd evenly over the cream cheese layer. This will add a wonderfully tangy flavor to your cake!
4. Make the Cake Batter:
In a different bowl, mix the yellow cake mix with cold water and lemon juice. Stir gently until everything is well combined, but be careful not to over-mix. We want it just right!
5. Assemble the Cake:
Pour the cake batter over the lemon curd layer in the baking dish. Then, drizzle the melted butter over the top of the batter evenly, making sure to cover most of the surface.
6. Create the Crumbly Top:
Finally, sprinkle any leftover dry cake mix on top of the batter to create a crumbly crust. This will make a delicious topping once it’s baked!
7. Bake the Cake:
Place the baking dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Garnish:
Once baked, let the cake cool for a little while. If you’d like, sprinkle some fresh lemon zest on top for an extra pop of flavor and color.
9. Serve and Enjoy:
Serve the cake warm or chilled, and enjoy your scrumptious tangy lemon cream cheese dump cake! It’s perfect for any occasion!
Can I Use a Different Type of Cake Mix?
Absolutely! While yellow cake mix is traditional, you can substitute it with a white or lemon cake mix for a slight flavor twist. Just be sure the mix is similar in weight (18.25 oz) for best results!
What Can I Substitute for Fresh Lemon Juice?
If you don’t have fresh lemon juice, you can use bottled lemon juice as a substitute. However, keep in mind that fresh juice tends to offer a brighter, more vibrant flavor. Use about 3 tablespoons of bottled juice to match the 1 cup needed for the recipe.
How to Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. If you want to keep it fresh longer, freeze individual portions wrapped tightly in plastic wrap, then place them in a freezer bag for up to 3 months!
Can I Make This Cake in Advance?
Yes, you can prepare the cake up to 24 hours in advance! Simply assemble it as directed, cover tightly, and refrigerate until ready to bake. When you’re ready, just pop it in the oven – it may require an extra few minutes of baking time if it’s chilled.
