Description
This Lemon Cream Cheese Dump Cake is a simple, decadent dessert featuring a tangy lemon cake mix layered over a creamy, buttery cream cheese base. With minimal prep and just one baking dish, it’s perfect for a quick, crowd-pleasing treat that delivers a golden crust and gooey center bursting with citrus flavor.
Ingredients
Scale
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
For the Cake Layer
- 1 box lemon cake mix (about 15.25 oz)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- Make the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, melted butter, sugar, and vanilla extract. Stir thoroughly until the mixture is smooth and well combined. Spread this mixture evenly in the bottom of your prepared baking dish to form a creamy base.
- Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese mixture. Do not stir at this stage; the cake mix should remain on top to create a layered effect.
- Bake: Bake the dish in the preheated oven for 40-45 minutes, or until the top turns golden brown and becomes bubbly. This baking time will allow the lemon cake mix to form a crisp, golden crust while the cream cheese underneath stays soft and gooey.
- Serve: Allow the cake to cool for a few minutes after baking. Serve warm or at room temperature, optionally topping with whipped cream or ice cream for added indulgence.
Notes
- You can use a different citrus cake mix like orange or lime for a variation.
- Make sure the cream cheese is softened to ensure it’s easy to mix smoothly.
- Do not stir the cake mix into the cream cheese layer; this layering creates the dump cake texture.
- For a richer flavor, you can add a tablespoon of lemon zest to the cream cheese mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
