Description
This Lemon Cream Cheese Dump Cake is a delightfully easy and tangy dessert made by layering a creamy mixture of cream cheese, butter, sugar, and vanilla with lemon cake mix, then baking until golden and bubbly. Perfect for a quick, impressive treat with a gooey, luscious texture and a bright citrus flavor.
Ingredients
Scale
For the Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
For the Cake
- 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 ensure the cake does not stick and bakes evenly.
- Make the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, melted butter, sugar, and vanilla extract. Stir the mixture until it becomes smooth and fully blended. Spread this mixture evenly on the bottom of your prepared baking dish to form the creamy base layer.
- Add the Cake Mix: Evenly sprinkle the dry lemon cake mix directly over the cream cheese layer. Do not stir or mix them together; the cake mix should sit on top, creating distinct layers.
- Bake: Place the baking dish in the oven and bake for 40-45 minutes. The top of the cake should turn a beautiful golden color and become bubbly. The cream cheese layer underneath will become deliciously gooey and rich.
- Serve: Allow the cake to cool for a few minutes after baking. This dessert can be enjoyed warm on its own or served with a dollop of whipped cream or a scoop of ice cream for extra indulgence.
Notes
- Do not stir the cake mix into the cream cheese mixture; layering is key to the signature texture.
- Use softened cream cheese for easier mixing and a smoother texture.
- Allow the cake to cool slightly before serving to allow it to set better.
- Optional toppings like whipped cream or ice cream enhance the experience but are not necessary.
- Avoid using a dark baking dish to prevent over-browning of the edges.
