Hey y’all! If you’re searching for a dessert that’s as easy as it is delicious, look no further than this Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust. It’s a perfect combination of zesty lemon, creamy cheese, and a buttery, golden crust that melts in your mouth. Ideal for family gatherings, potlucks, or just because you want something sweet, this cake is sure to impress. Let’s get cooking!
Why You’ll Love This Cake
- Quick and easy to make with minimal prep time.
- The perfect balance of tangy and sweet flavors.
- Great for serving large crowds or keeping for yourself!
- No need for fancy equipment – just dump and bake.
Ingredients
- 1 box (15.25 oz) lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Directions
Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and gather all your ingredients. Grease a 9×13-inch baking dish with non-stick spray or butter.
Layer the Ingredients
Spread the lemon pie filling evenly across the bottom of the baking dish. In a separate bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Spoon the cream cheese mixture over the lemon pie filling, spreading gently.
Add the Cake Mix and Butter
Sprinkle the entire box of lemon cake mix over the cream cheese layer. Pour the melted butter evenly over the top of the cake mix, ensuring it covers as much of the surface as possible.
Bake to Perfection
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are bubbly. Let it cool for about 10 minutes before serving.
Notes
- For an extra burst of citrus, add lemon zest to the cream cheese mixture (learn how to zest a lemon).
- Ensure your cream cheese is at room temperature for easy mixing.
- You can use a glass or metal baking dish—both work well.
Variations
- Berry Lemon: Add a cup of fresh blueberries to the pie filling layer.
- Nutty Crunch: Sprinkle chopped walnuts over the cake mix before baking.
- Vanilla Twist: Use vanilla cake mix instead of lemon for a milder flavor.
Required Equipment
- 9×13-inch baking dish
- Mixing bowl
- Electric mixer or whisk
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 10-15 seconds.
Suggested Pairings
Serve your Tangy Lemon Cream Cheese Dump Cake with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with a refreshing glass of iced tea or lemonade for a delightful treat.
Pro Tips
- Ensure the butter is evenly spread to achieve a uniform crust (how to melt butter properly).
- Let the cake cool slightly before serving to allow the layers to set.
- Use a serrated knife for a clean cut through the tender crust.
FAQ
Can I use other flavors of cake mix?
Yes, vanilla or white cake mixes work well as alternatives for a less tangy flavor.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free cake mix to easily adapt this recipe for gluten sensitivity.
How do I know when the cake is done?
The cake is done when the top is golden brown and the edges are bubbling. You can also insert a toothpick into the center; if it comes out clean, it’s ready.