Description
This Lemon Cream Cheese Dump Cake is a simple and delicious dessert that combines the tangy flavor of lemon with creamy, gooey cream cheese under a golden cake crust. Perfect for a quick bake, it requires minimal prep and yields a delightful treat suitable for any occasion.
Ingredients
Scale
Ingredients
- 1 box lemon cake mix
- 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 cleanup.
- Make the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, melted butter, sugar, and vanilla extract. Stir the ingredients until smooth and well combined, then spread this mixture evenly in the bottom of your prepared baking dish.
- Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese mixture without stirring. This layering creates a distinct separation between the creamy layer and the cake topping.
- 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 golden crust while the cream cheese layer remains deliciously gooey underneath.
- Serve: Let the cake cool for a few minutes before serving. This cake is delightful on its own or can be enhanced with whipped cream or a scoop of ice cream for extra indulgence.
Notes
- Make sure the cream cheese is softened for easier mixing and a smoother texture.
- Do not stir after adding the cake mix; the distinct layers create the signature consistency.
- You can add a dollop of whipped cream or ice cream when serving to complement the lemon flavor.
- Use a glass or ceramic baking dish for even heat distribution.
- Store leftovers in the refrigerator and consume within 3 days for best taste.
