Description
This Lemon Cream Cheese Dump Cake is a simple yet decadent dessert that combines tangy lemon cake mix with a rich, gooey cream cheese layer. With minimal preparation and no mixing of the cake batter required, it bakes into a golden, bubbly treat perfect for any occasion.
Ingredients
Scale
Cake Layer
- 1 box lemon cake mix
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup sugar
- 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 and ensure easy serving.
- 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 well combined. Spread this creamy mixture evenly across the bottom of your prepared baking dish.
- Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not stir; the cake mix will bake on top, creating a crisp, golden crust while the cream cheese underneath stays gooey.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and bubbly. The cake will develop a beautiful crust and the cream cheese layer will remain moist and flavorful.
- Serve: Allow the cake to cool for a few minutes before serving. Enjoy it warm as is or topped with whipped cream or a scoop of ice cream for extra indulgence.
Notes
- Do not stir the cake mix into the cream cheese layer; the layering creates the signature texture of the dump cake.
- Use softened cream cheese to ensure a smooth, creamy mixture that spreads easily.
- Butter can be substituted with margarine, but butter adds better flavor.
- This dessert is best served warm but can also be enjoyed at room temperature.
- To add variety, try topping with fresh berries or a dusting of powdered sugar.
