Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust Recipe
Welcome, dessert lovers! If you’re someone who enjoys easy, yet decadent desserts that are sure to impress, you’re going to fall in love with this Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust. This recipe is a delightful combination of rich cream cheese, zesty lemon, and a buttery, golden crust that will make your taste buds dance with joy. Whether you’re preparing it for a family dinner, a holiday gathering, or just a sweet treat to enjoy at home, this cake is guaranteed to become a new favorite!
In this blog post, we’ll dive into every detail of this amazing dessert. We’ll cover the ingredients you’ll need, step-by-step instructions, pro tips for perfect results, variations to customize the cake, and even some creative serving ideas. So, let’s get started and explore how to make this irresistible Tangy Lemon Cream Cheese Dump Cake!
What is a Dump Cake?
Before we dive into the specifics of the Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust, let’s take a quick moment to talk about what a dump cake is. If you’ve never made one before, you’re in for a treat.
A dump cake is an incredibly simple dessert that requires you to “dump” ingredients into a baking dish and let the magic happen in the oven. No mixing, no complicated steps—just layers of ingredients that come together to form a cake-like dessert with a crispy top, soft center, and amazing flavor. What makes dump cakes even better is how versatile they are! You can adjust the ingredients to suit different flavors, making it perfect for any occasion.
This Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust puts a fresh spin on the traditional dump cake by using lemon and cream cheese for a bright and creamy contrast, all while keeping the simplicity that makes dump cakes so appealing.
Why You’ll Love This Tangy Lemon Cream Cheese Dump Cake
Before we get into the specifics of the recipe, here are a few reasons why you’ll absolutely love this Tangy Lemon Cream Cheese Dump Cake:
- Bright and Tangy Flavor: The lemon provides a refreshing citrusy punch, balanced beautifully by the smooth and tangy cream cheese.
- Buttery, Golden Crust: The buttery topping crisps up perfectly, creating a texture that’s just irresistible.
- Quick and Easy to Make: With minimal prep work, you can have a delicious dessert ready to serve in no time!
- Crowd-Pleaser: Whether it’s a family dinner or a potluck, this cake is sure to wow your guests and leave everyone asking for the recipe.
Now, let’s jump into the recipe!
Ingredients for Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust
This Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust is made using simple ingredients that you probably already have in your pantry or fridge. Here’s everything you’ll need:
For the Lemon Cream Cheese Filling:
- 8 oz cream cheese, softened – Cream cheese gives the cake its luscious texture and tangy flavor. Be sure it’s softened to room temperature for easy mixing.
- 1 cup sour cream – This adds to the creaminess and richness of the filling.
- 2/3 cup sugar – Sweetens the tangy cream cheese mixture without overpowering the lemon.
- 1 tablespoon lemon zest – Fresh lemon zest adds an aromatic citrus flavor that brings out the essence of lemon in the cake.
- 1/4 cup fresh lemon juice – A splash of fresh lemon juice enhances the tanginess and gives the cake a bright, refreshing flavor.
- 1/2 teaspoon vanilla extract – Adds a subtle, sweet flavor that complements the lemon and cream cheese.
For the Cake:
- 1 box yellow cake mix – This is the base of the dump cake and helps create that buttery, golden top.
- 1/2 cup unsalted butter, melted – Butter adds richness and creates that crispy, buttery crust on top.
- 1 cup lemon soda (like Sprite or 7-Up) – Using lemon soda adds moisture and extra lemon flavor to the cake, as well as helps create a soft, light texture.
For Garnishing (Optional):
- Fresh lemon slices – Thin lemon slices to place on top for an elegant presentation.
- Powdered sugar – A light dusting of powdered sugar adds a little sweetness and makes the cake look extra fancy.
- Whipped cream or vanilla ice cream – A dollop of whipped cream or a scoop of vanilla ice cream is the perfect finishing touch!
How to Make Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust
Making this Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust is a breeze, and it’s a fun recipe that even novice bakers can pull off with ease. Here’s how to make it step by step:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This is the perfect temperature to bake the cake and create that golden, crispy crust.
Step 2: Prepare the Cream Cheese Filling
In a large mixing bowl, beat together the softened cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract. Use an electric mixer or a whisk to combine these ingredients until smooth and well blended. The mixture should be creamy and tangy with a burst of lemon flavor. Set this bowl aside.
Step 3: Layer the Cake
In a 9×13-inch baking dish, start by spooning the cream cheese filling evenly across the bottom of the dish. Spread it out so that it covers the entire base in an even layer.
Next, take your yellow cake mix and sprinkle it evenly on top of the cream cheese mixture. No need to mix or stir! The cake mix will form a delicious, buttery crust as it bakes. This is the beauty of dump cakes: they require little effort, but the result is always impressive.
Step 4: Add the Buttery Topping
Pour the melted butter over the top of the cake mix. Make sure to cover as much of the surface as possible for that perfect golden, buttery finish. The butter will melt and soak into the cake mix, creating a crispy, buttery topping.
Step 5: Pour the Lemon Soda
Finally, pour lemon soda (like Sprite or 7-Up) evenly over the top of the cake mix and butter. This will add moisture and a slight effervescence to the cake, helping it bake into a tender, light dessert.
Step 6: Bake the Cake
Place the baking dish in the preheated oven and bake for about 40 to 45 minutes, or until the top is golden brown and bubbly. You’ll know it’s done when the crust has formed a crispy, golden layer, and the cream cheese filling is nice and set.
Step 7: Cool and Serve
Once the cake is done, remove it from the oven and let it cool for about 10 to 15 minutes. This helps the layers set and makes it easier to cut into squares. The cake will continue to firm up as it cools.
Once cooled slightly, cut into squares and serve. If you’d like, garnish each serving with a slice of lemon, a dusting of powdered sugar, or a dollop of whipped cream or vanilla ice cream.
Pro Tips for Perfect Tangy Lemon Cream Cheese Dump Cake
To ensure that your Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust turns out perfect every time, here are some expert tips:
- Use Room Temperature Cream Cheese: Softened cream cheese blends better into the mixture, resulting in a smoother filling.
- Don’t Overmix the Cake: The key to a great dump cake is the minimal amount of mixing. Simply layer the ingredients and let the oven work its magic.
- Use a Good Quality Lemon Soda: A lemon soda like Sprite or 7-Up works best because it provides a mild lemon flavor and the carbonation helps the cake rise.
- Customize the Flavor: If you prefer a more intense lemon flavor, you can increase the amount of lemon zest or lemon juice to your liking. For a twist, try adding a little coconut or almond extract to the cream cheese mixture.
- Serve Warm or Cold: This cake is delicious both warm and at room temperature, so feel free to serve it however you like. For an extra treat, serve it warm with a scoop of vanilla ice cream.
Variations to Try
While the Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust is already incredibly tasty, there are plenty of variations you can try to make it your own.
Blueberry-Lemon Dump Cake
Add a cup of fresh or frozen blueberries to the cream cheese filling before layering on the cake mix. The burst of blueberries combined with the lemon is a fantastic flavor pairing.
Strawberry-Lemon Dump Cake
Swap out the blueberries for fresh or frozen strawberries for a delightful strawberry-lemon twist. You could even drizzle some strawberry sauce over the top for extra flair!
Coconut-Lemon Dump Cake
For a tropical vibe, add some shredded coconut to the cake mix or the cream cheese filling. Coconut and lemon are a match made in heaven!
How to Serve Tangy Lemon Cream Cheese Dump Cake
This cake is perfect for a variety of occasions. Here are some serving suggestions:
- Family Dinner: Serve as a dessert after a hearty meal. Its refreshing lemon flavor makes it an ideal end to any meal.
- Potluck: This cake is easy to transport and always a hit at potlucks, picnics, or barbecues.
- Holiday Gatherings: Whether it’s Easter, Thanksgiving, or a summer gathering, this Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust will add a festive touch to your spread.
- With Coffee or Tea: It pairs beautifully with a warm cup of coffee or tea for an afternoon treat.
Final Thoughts
The Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust is a show-stopping dessert that’s both easy to make and absolutely delicious. Its combination of tangy lemon and creamy filling, along with a buttery, golden crust, makes it an irresistible choice for any occasion. Whether you’re a seasoned baker or a beginner, this cake will impress your guests and satisfy your sweet tooth.
So, what are you waiting for? Gather your ingredients and give this recipe a try—you won’t regret it!
Happy baking!
Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust Recipe
Ingredients
For the Lemon Cream Cheese Filling:
- 8 oz cream cheese softened
- 1 cup sour cream
- 2/3 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Cake:
- 1 box yellow cake mix
- 1/2 cup unsalted butter melted
- 1 cup lemon soda like Sprite or 7-Up
For Garnishing (Optional):
- Fresh lemon slices
- Powdered sugar
- Whipped cream or vanilla ice cream
Instructions
Preheat the Oven: Set your oven to 350°F (175°C).
Prepare the Cream Cheese Filling: In a mixing bowl, beat together the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
Layer the Ingredients: Spoon the cream cheese filling evenly into a 9×13-inch baking dish. Spread it out to cover the bottom.
Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese filling without stirring.
Add the Butter: Pour the melted butter evenly over the cake mix.
Pour the Lemon Soda: Pour the lemon soda over the cake mix and butter.
Bake: Place in the oven and bake for 40-45 minutes, until the top is golden brown and bubbly.
Cool and Serve: Allow the cake to cool for 10-15 minutes before serving. Garnish with fresh lemon slices, powdered sugar, and whipped cream or ice cream if desired.
Notes
- Storage: Store any leftover cake in an airtight container in the fridge for up to 3 days.
- Pro Tips:Use softened cream cheese for a smoother filling.
- For more lemon flavor, add extra zest or juice.
- To make it even more special, add a cup of fresh or frozen berries like blueberries or strawberries to the cream cheese mixture.