This Tangy Lemon Cream Cheese Dump Cake is a tasty treat that’s super easy to make! With a rich buttery crust and a creamy lemon filling, it’s sure to brighten your day.
The best part? Just dump the ingredients together and let the oven do its magic! I love serving this with a scoop of ice cream on top. Yum! 🍦
Key Ingredients & Substitutions
Cream Cheese: This ingredient gives a rich, creamy texture. Make sure to soften it first, so it blends easily. If you’re dairy-free, consider using vegan cream cheese as a substitute for a similar texture.
Lemon Curd: Lemon curd adds wonderful tanginess. If you don’t have it, you can use a mix of fresh lemon juice, zest, and sugar for a homemade version. Just cook it gently to thicken.
Sour Cream: It adds moisture and tang to the cake. If sour cream is unavailable, plain Greek yogurt works well and adds creaminess without losing flavor.
Walnuts/Pecans: These nuts provide a nice crunch. If you prefer a nut-free option, you can skip them or replace them with toasted coconut for added texture.
How Do I Ensure the Cake Comes Out Perfectly?
Getting the right texture and baking time is key to a great dump cake. Here are some tips to help you:
- Always preheat your oven; this helps the cake rise properly.
- Be careful not to overmix the batter. It should be slightly lumpy, which helps keep the cake light.
- Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Let the cake cool slightly before slicing. This step makes it easier to cut without it falling apart.
How to Make 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 sour cream
- 1 cup lemon curd
For the Cake Batter:
- 1 box (15.25 oz) lemon cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake. After cooling for 15 minutes, you’ll be ready to serve this delicious cake. Total time is around 1 hour. Quick and tasty!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×13 inch baking dish to ensure your cake comes out easily after baking.
2. Make the Cream Cheese Mixture:
In a large bowl, use an electric mixer to beat together the softened cream cheese and powdered sugar until it’s smooth and creamy. Next, add in the sour cream and mix again until everything is fully combined. This will create a deliciously tangy base for your cake!
3. Layer the Ingredients:
Spread the cream cheese mixture evenly on the bottom of your prepared baking dish. Next, spoon the lemon curd over top of the cream cheese layer, gently spreading it out to cover as much surface as you can.
4. Prepare the Cake Batter:
In a separate mixing bowl, combine the lemon cake mix, melted butter, milk, and vanilla extract. Stir the mixture until just combined; it’s okay if there are a few lumps. You don’t want to overmix this part—the lumps will make the cake delicious and fluffy!
5. Pour and Bake:
Now, pour the cake batter over the lemon curd layer, smoothing it out gently with a spatula. If you’re using walnuts or pecans, sprinkle them on top for some extra crunch. Place the baking dish in the preheated oven and bake for 30-35 minutes, until the top is lightly golden and the center is set.
6. Cool and Serve:
Once baked, let your cake cool for at least 15 minutes before cutting it into squares. This will help it hold its shape. Serve and enjoy the delightful tangy flavor of your lemon cream cheese dump cake!
Can I Use Low-Fat Cream Cheese or Sour Cream?
Yes, you can substitute low-fat cream cheese and sour cream for their full-fat versions. Just keep in mind that they may result in a slightly different texture and richness, but the cake will still be delicious!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To enjoy it again, simply reheat in the microwave for a few seconds or slice and serve cold – either way, it’s yummy!
What If I Don’t Have Lemon Curd?
If you don’t have lemon curd, you can make a quick substitute by mixing 1/2 cup of lemon juice, 1/2 cup of sugar, and 2 tablespoons of cornstarch in a saucepan. Cook over medium heat until thickened, and let it cool before using it in this recipe.
Can I Make This Cake Without Nuts?
Absolutely! If you prefer a nut-free version or have allergies, simply omit the walnuts or pecans from the recipe. The cake will still be tasty and have a lovely texture without the nuts!
