**Input**: Wildcard Lemon Cream Cheese Dump Cake
**Output**:
This lemon cream cheese dump cake is bright and easy to make! You just mix, pour, and bake for a sweet treat that’s perfect for any day.
Who doesn’t love a cake that’s simple and delicious? I enjoy serving it with a scoop of ice cream on top—because cake and ice cream are the perfect duo! 🍰😄
Key Ingredients & Substitutions
Yellow Cake Mix: This provides the base for the cake’s texture and sweetness. If you prefer homemade, you can make your own cake mix using flour, sugar, baking powder, and salt.
Cream Cheese: Softened cream cheese creates a rich filling. For a lower-fat option, you can use Neufchâtel cheese. If dairy-free is needed, try a plant-based cream cheese alternative.
Sour Cream: It adds creaminess and tanginess. Plain yogurt can work as a substitute, giving a similar texture and flavor. Greek yogurt is a great choice for more protein.
Lemon Juice and Zest: These bring bright, fresh flavor to the dish. If fresh lemons aren’t available, bottled lemon juice can be used, but fresh is always best for zest and flavor intensity.
Lemon Pie Filling: This is the star of the dessert. If you want to make it from scratch, combine lemon juice with sugar, cornstarch, and water to form a filling, or try using a different fruit filling if you prefer.
How Do You Get a Perfectly Crumbly Cake Crust?
The crust is an important part of this dump cake! To achieve that crumbly texture, soften the butter completely and mix it with the cake mix until it looks like wet sand or coarse crumbs. This helps bind the mixture together while keeping it airy.
- Combine melted butter with the cake mix in a bowl.
- Use your hands or a fork to mix until crumbly.
- Press most of the mixture firmly into the bottom of your greased baking dish to form an even base.
Be careful not to overwork the mixture; you want some lumps to maintain that lovely crunch after baking! Reserve some crumb mix for topping; this adds a nice contrast to the creamy filling.
Tangy Lemon Cream Cheese Dump Cake With A Buttery Crust
Ingredients You’ll Need:
For The Cake Base:
- 1 box yellow cake mix (about 15.25 oz)
- 1/2 cup unsalted butter, melted
For The Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For The Top Layer:
- 1 can (21 oz) lemon pie filling
- 2 large eggs
- 1/4 teaspoon salt
How Much Time Will You Need?
This delicious dump cake will take about 15 minutes to prepare and 35-40 minutes to bake. After baking, it’s best to let it cool for at least 30 minutes, but for the best flavor, refrigerate it for a few hours before serving. Altogether, you’re looking at about an hour to enjoy this tangy treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease a 9×13 inch baking dish to prevent the cake from sticking.
2. Make the Cake Base:
In a mixing bowl, combine the melted butter and yellow cake mix. Mix it together until it becomes crumbly. Set aside 1 cup of this mixture because you’ll need it for the topping later. Now, take the remaining cake mixture and press it firmly into the bottom of the prepared baking dish to form a crust.
3. Create the Cream Cheese Layer:
In another bowl, beat together the softened cream cheese and powdered sugar with a mixer until it’s smooth and creamy. Then incorporate the sour cream, fresh lemon juice, and lemon zest into the mixture, blending well until everything is combined. Spread this luscious cream cheese mixture evenly over the crust you just made.
4. Layer the Lemon Pie Filling:
Now it’s time to add some zing! Spoon the lemon pie filling onto the cream cheese layer. Use a spatula to spread it gently over the top, making sure it’s well covered.
5. Crumble the Topping:
Take the cup of reserved cake mixture and sprinkle it over the lemon pie filling. This will create a delightful crumbly topping for your cake.
6. Bake and Cool:
Place the baking dish in your preheated oven and bake for 35-40 minutes. You’ll know it’s done when the top is golden brown, and the filling is set. Once done, take it out of the oven and let it cool for at least 30 minutes.
7. Serve and Enjoy:
For the best taste, it’s ideal to refrigerate the cake for a few hours before slicing. Serve it chilled or at room temperature, and feel free to garnish with whipped cream or fresh lemon slices for an extra touch. Enjoy your delicious, tangy lemon cream cheese dump cake!
Can I Use a Different Flavor of Cake Mix?
Absolutely! You can substitute the yellow cake mix with any flavor you like, such as vanilla, lemon, or even a buttery cake mix. Just remember that the flavor of the cake mix will slightly alter the overall taste of your dump cake!
What If I Don’t Have Sour Cream?
No worries! You can substitute sour cream with plain Greek yogurt or buttermilk. If using yogurt, use the same amount, and if using buttermilk, reduce the amount slightly as it’s thinner. This will keep that creamy texture intact!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To maintain the best texture, allow it to come to room temperature before serving again. You can also freeze the cake for up to 2 months, just make sure to wrap it well to prevent freezer burn.
Can I Make This Dump Cake Without Eggs?
Yes! You can replace the two large eggs with 1/2 cup unsweetened applesauce or mashed bananas. This will keep your cake moist while making it egg-free. Just mix in the applesauce or banana with your other wet ingredients!
