This Tangy Lemon Cream Cheese Dump Cake is a zesty treat that mixes sweet and tart flavors. With a buttery crust, it’s easy to whip up and perfect for lemon lovers!
I love how quick this recipe is—just dump, mix, and bake! Plus, it fills the kitchen with a fresh lemony scent that makes everyone come running. 🍋
Key Ingredients & Substitutions
Cream Cheese: This is the star of our recipe, giving the cake a rich and creamy flavor. If you need a lighter option, consider using Neufchâtel cheese instead, which has less fat but still offers that creamy texture.
Powdered Sugar: Used to sweeten the cream cheese, it blends easily without grittiness. If you prefer, you can make your own by blending granulated sugar until fine. This way, you control the sweetness!
Lemon Curd: This adds a vibrant tangy flavor to the cake. If lemon curd is not available, you can use store-bought lemon pie filling as a substitute, though it may be sweeter.
Yellow Cake Mix: This provides the base for our cake. If you’re looking for a healthier option, a vanilla cake mix or a gluten-free cake mix may work just as well, offering similar texture.
Unsalted Butter: It adds richness to the cake mix layer. If you’re out of butter, you can substitute with coconut oil or vegetable oil, but the flavor will change slightly.
What’s the Best Way to Make the Cream Cheese Mixture Smooth?
Getting the cream cheese mixture to a smooth consistency can be tricky. Here’s how to do it right:
- Make sure your cream cheese is softened to room temperature. Cold cream cheese can be lumpy.
- Use an electric mixer for best results, starting on low speed to combine the ingredients without splattering.
- Beat until completely smooth with no lumps. Scrape down the sides of the bowl as needed to ensure even mixing.
By following these tips, your cream cheese layer will be velvety and perfectly mixed, setting a solid foundation for the tangy lemon flavor above!
Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For The Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup lemon curd
For The Cake Layer:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup cold water
For Garnish (optional):
- Zest of 1 lemon
- Fresh lemon slices
How Much Time Will You Need?
This delicious dump cake takes about 15 minutes of preparation time and 30-35 minutes of baking time. So in just about an hour, you’ll have a delightful dessert ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×13 inch baking dish and grease it lightly so your cake doesn’t stick later. This sets the stage for a perfectly baked dessert!
2. Cream Cheese Mixture:
In a medium bowl, take your softened cream cheese and beat it together with the powdered sugar until it’s smooth and creamy. You can use a hand mixer or a whisk—whichever you prefer! Once it’s well mixed, spread this delicious cream cheese layer evenly across the bottom of your prepared baking dish.
3. Lemon Curd Layer:
Next, it’s time to add some zing! Pour the lemon curd over the cream cheese layer, making sure to spread it evenly. This bright layer brings that tangy goodness we love!
4. Prepare the Cake Layer:
Now, grab another bowl to combine the yellow cake mix, cold water, and melted butter. Stir everything together until just combined. It’s okay if the mixture is a little lumpy—just don’t overmix it! Now gently pour this cake batter on top of the lemon curd layer, spreading it evenly without disturbing the layers below.
5. Baking Time:
Place the baking dish in your preheated oven and bake for 30-35 minutes. You’ll know it’s done when the top is a lovely golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end!
6. Cooling and Serving:
Once baked, allow your cake to cool slightly before serving. If you’d like to add a fresh touch, garnish with lemon zest and lemon slices on top. Serve it warm or chill it in the fridge for a refreshing treat. Enjoy your Tangy Lemon Cream Cheese Dump Cake!
Can I Use Low-Fat Cream Cheese Instead?
Absolutely! Low-fat cream cheese can be used as a substitute, but keep in mind that it may not be as creamy as regular cream cheese. Be sure to blend it well with the powdered sugar to achieve a smooth texture.
Can I Substitute Homemade Lemon Curd for Store-Bought?
Yes, homemade lemon curd works beautifully in this recipe! Just ensure your curd is thick enough to hold its shape when spread over the cream cheese layer. You can easily make it ahead of time and store it in the fridge for up to a week.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, you can serve it cold or warm it up slightly in the microwave—just be careful not to let it get too hot!
Can I Add More Lemon Flavor?
Definitely! If you want to boost the lemon flavor, you can add extra lemon zest to the cream cheese mixture or even mix in a tablespoon of lemon juice. Just keep in mind that too much liquid could affect the texture, so adjust accordingly!
