Description
This Lemon Cream Cheese Dump Cake is a delightfully easy and tangy dessert featuring a luscious cream cheese layer topped with lemon cake mix. It bakes to a golden, bubbly crust with gooey cream cheese underneath, perfect for a quick, crowd-pleasing treat.
Ingredients
Scale
Dry Ingredients
- 1 box lemon cake mix
- 1/2 cup sugar
Wet Ingredients
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1/4 teaspoon vanilla extract
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 evenly blended. Spread this creamy mixture evenly across the bottom of your prepared baking dish.
- Add the Cake Mix: Sprinkle the dry lemon cake mix uniformly over the cream cheese layer without stirring. This layering allows the cake to bake into a delicious crust on top while keeping the cream cheese layer gooey below.
- Bake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the top turns golden and bubbly. The cake will develop a beautiful golden crust, signaling it’s ready.
- Serve: Let the cake cool for a few minutes after baking before serving. Enjoy the lemony dessert on its own or enhance it by topping with whipped cream or a scoop of ice cream.
Notes
- Use room temperature cream cheese for easier mixing and a smoother texture.
- Do not stir the lemon cake mix into the cream cheese mixture; layering is essential to achieve the desired texture.
- Feel free to add fresh lemon zest for an extra zing.
- Letting the cake cool slightly before serving helps the layers set and improves slicing.
- This cake can be refrigerated and re-heated; warm gently before serving.
