Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust
Introduction
The Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust is the perfect fusion of simplicity and indulgence—guaranteed to steal the spotlight at gatherings or whenever you crave a sweet, zesty treat. Bursting with bright citrus flavor and complemented by a decadent cream cheese swirl, this crowd-pleaser requires no mixing bowls or electric mixers, making dessert achievable for bakers of all levels.
In just minutes, you’ll create layers of lemony goodness and creamy richness topped by a golden, buttery crust. This dump cake promises maximum flavor with minimal effort—ideal when you want a no-fuss dessert that guests will rave about!
Why This Lemon Cream Cheese Dump Cake Stands Out
What sets this cake apart is its addictive combination of tangy lemon filling, sweetened cream cheese, and crunchy, buttery topping—each bite delivers a delightful contrast of textures and flavors. Unlike more complicated cheesecakes or layered desserts, a dump cake comes together in one pan, guaranteeing fewer dishes and easy cleanup. The vibrant, sunny flavor of lemon is irresistible in every season, making this a year-round favorite.
Layering and Assembling Your Dump Cake for the Best Results
Begin by layering a can of lemon pie filling to form a tart, juicy base. Cubes of cream cheese bring a luscious tang that balances the sweetness perfectly. A box of yellow cake mix then gets sprinkled over the top, creating a fluffy and flavorful layer as it bakes. Finally, thin slices of cold butter are arrayed over everything to bake into a golden, crisp crust.
For effortless removal and the neatest slices, line your pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll. You’ll be amazed at how easily the cake lifts from the pan, preserving every delicious layer.
Pro Tips for a Perfect Cream Cheese Dump Cake
– For the creamiest swirl, ensure your cream cheese is softened before dotting it over the lemon layer.
– When slicing butter, use a sharp knife and chill the butter well for perfect coverage over the cake mix.
– Want an extra tang? Use a Ninja BL610 Professional 72 Oz Countertop Blender to whip cream cheese with a squeeze of fresh lemon juice and a bit of sugar before dropping onto the cake, ensuring ultra-silky dollops.
– Keep cleanup simple by using the Bamboo Cutting Boards for Kitchen, Set of 3 when prepping your butter and cream cheese.
Serving and Storage Suggestions
Serve your lemon cream cheese dump cake slightly warm for ooey-gooey creaminess, or chill for a firmer, cheesecake-like texture. Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream for extra decadence. Cut your cake into even squares effortlessly and keep your pieces tidy by storing leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup).
This cake tastes best fresh, but will keep beautifully in the refrigerator for up to 3 days. It can also be served straight from the fridge or gently reheated for a warming treat.
Nutritional Information and Serving Size
This recipe makes 12 generous servings. Each serving is approximately 350–400 calories, depending on the exact brands and portions used. It’s a delight worth savoring for special occasions or whenever you need a citrusy pick-me-up.
Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust (Recap)
Bright, cheerful, and bursting with tangy lemon and smooth cream cheese, this dump cake is your ticket to a fuss-free dessert with showstopping flavor. Its buttery top and creamy layers mean every bite is a ray of sunshine—sure to become a staple in your dessert repertoire.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lining it with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy removal and cleanup.
- Spread the lemon pie filling evenly over the bottom of the prepared dish.
- Dot the softened cream cheese cubes evenly over the lemon pie filling. (For ultra-smooth dollops, blend cream cheese with lemon zest using the Ninja BL610 Professional 72 Oz Countertop Blender beforehand.)
- Sprinkle the dry yellow cake mix evenly over the top—don’t mix it in. Use clean hands or a Bamboo Cutting Boards for Kitchen, Set of 3 to slice cold butter into thin pieces, then layer the butter slices over the entire surface of the cake mix, making sure to cover as much area as possible.
- Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling at the edges. Let cool for at least 15 minutes to set the layers.
- Cut into squares and serve warm, or store in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) in the fridge for a firmer texture and easy leftovers.
- Before serving, dust with powdered sugar for a lovely finish, if desired.
Cook and Prep Times
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
