Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust: 5-Ingredient Zesty Delight

Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust is a simple yet deeply satisfying dessert that delivers bright citrus flavor layered with creamy richness and a golden, tender topping. True to its name, this dump cake requires minimal mixing. The ingredients are layered directly in the baking dish, and the oven transforms them into a luscious, multi-textured treat.

The lemon filling bakes into a vibrant, tangy base while pockets of cream cheese soften into velvety swirls throughout. On top, a buttery cake layer forms a lightly crisp crust that contrasts beautifully with the soft interior.

Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust is ideal for gatherings, potlucks, or an easy weekend dessert. It feels comforting and nostalgic while offering a refreshing citrus twist.

Ingredients Overview

Lemon pie filling forms the foundation of Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust. It provides concentrated citrus flavor and a smooth, thick texture that sets as it bakes. Choose a high-quality filling for the best flavor.

Cream cheese adds richness and creamy contrast. As it bakes, it softens into pockets that balance the tangy lemon layer. Use full-fat cream cheese for the creamiest texture, and allow it to soften slightly before cutting into cubes.

Yellow cake mix creates the signature dump cake topping. Sprinkled dry over the layers, it absorbs butter during baking and forms a tender, golden crust.

Unsalted butter is essential for the buttery crust. Thinly sliced or melted butter spread evenly across the cake mix ensures proper browning and texture.

Optional additions such as fresh lemon zest can intensify the citrus flavor, while a light dusting of powdered sugar adds an elegant finish before serving.

Step-by-Step Instructions

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking.

Spread the lemon pie filling evenly across the bottom of the dish, smoothing it into a uniform layer.

Cut softened cream cheese into small cubes and scatter them evenly over the lemon filling. Try to distribute them throughout so each serving contains creamy pockets.

Sprinkle the dry yellow cake mix evenly over the entire surface. Do not stir. The layering is essential to achieving the correct texture.

Slice the butter thinly and arrange the slices across the top of the cake mix, covering as much surface area as possible. Alternatively, melt the butter and drizzle it evenly over the cake mix, ensuring most of the dry areas are moistened.

Bake for 40 to 45 minutes, or until the top is golden brown and lightly crisp. The edges should bubble slightly, and the center should appear set.

Allow the cake to cool for at least 15 minutes before serving. The filling will thicken as it rests.

Tips, Variations & Substitutions

For extra citrus depth, add a teaspoon of lemon zest over the pie filling before layering the cream cheese.

If you prefer a slightly sweeter dessert, use white cake mix instead of yellow.

To create a thicker crust, gently press the cake mix down slightly before adding butter, but avoid mixing with the lower layers.

For added texture, sprinkle shredded coconut or sliced almonds over the butter before baking.

Store leftovers covered in the refrigerator for up to four days. Reheat gently or serve chilled for a firmer texture.

Serving Ideas & Occasions

Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust is best served warm, allowing the creamy pockets and citrus base to shine. A scoop of vanilla ice cream complements the tangy flavor beautifully.

This dessert works well for spring celebrations, family dinners, or casual gatherings where you need an easy yet impressive option.

Serve with fresh berries for color and added freshness. A cup of coffee or tea pairs nicely with the bright lemon flavor.

It also travels well, making it a practical choice for potlucks and shared events.

Nutritional & Health Notes

Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust contains butter, cream cheese, and cake mix, contributing to its rich and indulgent texture. Enjoy in moderate portions as part of a balanced approach to dessert.

The lemon layer provides bold flavor without requiring additional sweet toppings.

Using unsalted butter allows better control over overall salt content.

As with most baked desserts, portion size plays an important role in maintaining balance.

FAQs

Why is it called a dump cake?

It is called a dump cake because the ingredients are layered directly into the baking dish without mixing.

Can I use homemade lemon curd?

Yes, homemade lemon curd can replace pie filling, though you may need to adjust sweetness and quantity.

How do I know when it is done?

The top should be golden brown and slightly crisp, with bubbling around the edges.

Can I freeze this cake?

Freezing is not recommended, as the texture of the cream cheese layer may change.

Should it be refrigerated?

Yes, store leftovers in the refrigerator due to the cream cheese content.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less rich and creamy.

What if parts of the cake mix remain dry?

Ensure the butter is evenly distributed before baking. Lightly covering dry patches with additional melted butter can help.

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