Description
Lemon Cream Cheese Dump Cake is a simple yet decadent dessert featuring a creamy, tangy cream cheese layer topped with a zesty lemon cake crust. This easy-to-make cake combines bright lemon flavors with a rich, gooey texture, perfect for gatherings or a sweet treat any day.
Ingredients
Scale
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
Cake Layer
- 1 box lemon cake mix
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 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 until the mixture is smooth and fully combined. Spread this mixture evenly over the bottom of the prepared baking dish.
- Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer without stirring. This layering helps create a distinct separation for texture contrast.
- Bake: Place the baking dish in the oven and bake for 40-45 minutes until the top is golden brown and bubbly. The cake will develop a golden crust, while the cream cheese layer underneath remains creamy and gooey.
- Serve: Let the cake cool for several minutes before serving. Enjoy it warm as is or with toppings such as whipped cream or ice cream for added indulgence.
Notes
- Make sure cream cheese is softened to room temperature for easy mixing.
- The cake mix should not be stirred into the cream cheese layer; layering creates the signature texture.
- For extra zest, add a teaspoon of lemon zest to the cream cheese mixture.
- Allow the cake to cool slightly before cutting for cleaner slices.
- This cake pairs wonderfully with vanilla ice cream or fresh berries.
