Description
Lemon Cream Cheese Dump Cake is a simple and delicious dessert that combines the tangy flavor of lemon with the creamy richness of cream cheese. With minimal effort, you can create a mouthwatering treat that’s perfect for any occasion. Whether you’re hosting a gathering or just indulging in a sweet craving, this cake is guaranteed to be a hit!
Ingredients
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1 box (15.25 oz) lemon cake mix
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1 (8 oz) package cream cheese, softened
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1 cup sour cream
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1 cup powdered sugar
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1/2 cup unsalted butter, melted
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1 cup water
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1 teaspoon vanilla extract
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1 cup fresh blueberries (optional)
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1 cup fresh raspberries (optional)
Instructions
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese, sour cream, and powdered sugar until smooth and creamy.
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Layer Ingredients: Spread the cream cheese mixture evenly across the bottom of the greased baking dish.
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Mix Cake Batter: In a separate bowl, whisk together the lemon cake mix, melted butter, water, and vanilla extract until just combined.
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Assemble the Cake: Pour the cake batter over the cream cheese layer, spreading it evenly. If using fresh blueberries or raspberries, sprinkle them over the top.
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Bake: Place the dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Cool & Serve: Let the cake cool for about 10-15 minutes before slicing. Serve warm or at room temperature. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.
Notes
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If you prefer a stronger lemon flavor, add 1 tablespoon of lemon juice to the cream cheese mixture.
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To make this cake gluten-free, use a gluten-free lemon cake mix.
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Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American