This Tangy Lemon Cream Cheese Dump Cake is a real treat! With a creamy lemon filling and a buttery crust, it hits the perfect sweet and tangy notes that everyone loves.
Key Ingredients & Substitutions
Lemon Cake Mix: This is the base of the cake. If you want to make it from scratch, a mix of flour, sugar, baking powder, and fresh lemon zest will work well. For gluten-free options, look for a gluten-free cake mix.
Cream Cheese: Cream cheese adds creaminess and a little tanginess. If you’re looking for a lighter option, you could use Greek yogurt, but it won’t have the same richness. Vegan cream cheese is also a great substitute for a dairy-free version.
Unsalted Butter: This gives the cake a delicious buttery flavor. You can use margarine or a dairy-free butter substitute if you’re avoiding dairy. Just remember that salted butter may alter the cake’s taste slightly, so adjust accordingly.
Lemon Curd: This is key for flavor intensity. If you don’t have lemon curd, try making it at home with fresh lemon juice, sugar, eggs, and butter. You can also use store-bought lime curd for a twist!
How Do You Get a Smooth Cream Cheese Mixture?
Getting the cream cheese to a smooth and creamy consistency is crucial for this cake. Here’s how to achieve that:
- Start with softened cream cheese—leave it out at room temperature for about an hour. It makes blending easier.
- Use an electric mixer for best results. Beat the cream cheese first until smooth before adding powdered sugar and vanilla.
- Add the powdered sugar gradually. This helps avoid lumps and ensures a silky texture.
What’s the Best Way to Layer the Cake?
Layering can be tricky, but here are some tips to do it right:
- Spread half the lemon cake batter evenly in the dish first, making it a thick, stable base.
- For the cream cheese layer, dollop it onto the cake batter and use a spatula to gently spread it out without mixing it too much.
- When adding the lemon curd, spoon it out slowly and spread it carefully to maintain the layers.
These steps help keep the layers distinct and create a visually appealing dessert!
Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For the Cake:
- 1 box lemon cake mix
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Topping:
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup chopped nuts or coconut flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake. So, in total, you’re looking at around 50 minutes from start to finish. It’s a simple and delicious dessert that doesn’t take much time at all!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that heats up, grease a 9×13 inch baking dish so nothing sticks to it later!
2. Make the Cream Cheese Layer:
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to beat this mixture until it’s nice and smooth. It should be creamy and delicious!
3. Mix the Lemon Cake Batter:
In another bowl, whisk together the lemon cake mix, eggs, melted butter, and milk. Make sure everything is well mixed and there are no lumps remaining.
4. Layer the Ingredients:
Pour half of the lemon cake batter into your greased baking dish. Spread it out evenly to cover the bottom. Now, carefully spread the cream cheese mixture over that layer.
5. Add the Lemon Curd:
Next, pour the lemon curd evenly on top of the cream cheese layer, spreading it gently. This will give your cake a lovely tangy flavor!
6. Finish with the Remaining Batter:
Finally, pour the remaining lemon cake batter over the lemon curd layer. Spread it evenly so every bite has that yummy cake texture.
7. Bake the Cake:
Place your baking dish in the preheated oven and let it bake for 30-35 minutes. Keep an eye on it! You want the top to be golden brown and a toothpick inserted in the center should come out clean.
8. Add the Finishing Touches:
If you want to add some crunch, sprinkle chopped nuts or coconut flakes on top of the cake just before serving. This adds a nice texture!
9. Cool and Serve:
Allow the cake to cool for a few minutes before slicing it into squares. Serve it up and enjoy your tangy lemon cream cheese dump cake!
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lighter alternative, you can use Greek yogurt or cottage cheese in place of cream cheese. Just make sure to blend them well to achieve a smooth texture before combining with the powdered sugar.
How Can I Make This Recipe Gluten-Free?
To make this cake gluten-free, simply use a gluten-free lemon cake mix. Many brands offer excellent options that maintain great flavor and texture. Just ensure your other ingredients, like the baking dish and mixing utensils, are also gluten-free to avoid cross-contamination.
What’s the Best Way to Store Leftovers?
Store any leftover dump cake in an airtight container in the fridge for up to 5 days. If you want to keep it for longer, you can freeze it sliced in individual pieces. Just wrap each slice tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months!
Can I Use Homemade Lemon Curd?
Yes, homemade lemon curd is a fantastic addition! Just make sure it’s at room temperature before spreading it over the cream cheese layer. This will help all the layers meld together beautifully during baking.
