This Lemon Cream Cheese Dump Cake is a sweet, indulgent dessert that’s incredibly easy to make! With just a few simple ingredients, you can whip up a tangy lemon cake with a creamy cheesecake-like base. Perfect for busy weeknights, potlucks, or any occasion that calls for a quick and delicious treat!
Why You’ll Love This Recipe
This Lemon Cream Cheese Dump Cake is the perfect balance of sweet and tangy flavors, with a buttery, golden topping. It’s one of those no-fuss desserts where you literally dump all the ingredients in the pan, pop it in the oven, and get a delightful, comforting treat in under an hour. Whether it’s for a summer BBQ, family dinner, or just to satisfy your sweet tooth, this cake is sure to impress!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 box lemon cake mix
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
Directions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a baking dish with butter or non-stick spray.
2. Make the Cream Cheese Mixture:
In a mixing bowl, combine the softened cream cheese, melted butter, sugar, and vanilla extract. Stir until smooth and well combined. Spread this mixture evenly in the bottom of your prepared baking dish.
3. Add the Cake Mix:
Sprinkle the dry lemon cake mix evenly over the cream cheese mixture. Do not stir – just let the cake mix sit on top.
4. Bake:
Bake the cake for 40-45 minutes, or until the top is golden and bubbly. The cake will form a golden crust on top, and the cream cheese layer will be deliciously gooey.
5. Serve:
Allow the cake to cool for a few minutes before serving. Enjoy this creamy, lemony treat on its own or with a dollop of whipped cream or a scoop of ice cream!
Prep Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
Kcal: 320 kcal | Servings: 8 servings
Variations
- Add Fresh Fruit: Top the cake with fresh berries like blueberries, strawberries, or raspberries for added color and flavor.
- Gluten-Free Option: Use a gluten-free lemon cake mix for a gluten-free version of this dessert.
- Make it Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the cake mix for an extra twist!
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To enjoy it warm, reheat individual portions in the microwave for 15-20 seconds.
FAQs
Can I use a different type of cake mix?
Yes, you can use any cake mix flavor! While lemon adds a tangy touch, vanilla, yellow cake, or even white cake mixes will work well.
Can I make this ahead of time?
Yes! You can prepare the mixture the day before, cover it, and refrigerate it. Then, just bake it when you’re ready to serve.
Can I add frosting or whipped cream?
Absolutely! A light dusting of powdered sugar or a dollop of whipped cream or vanilla ice cream would make this dessert even more indulgent.
Conclusion
This Lemon Cream Cheese Dump Cake is a simple yet satisfying dessert that brings together the best of tangy lemon and rich, creamy cheesecake in a one-pan wonder. Perfect for last-minute gatherings or any time you want something sweet, easy, and comforting!
Print
Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is a quick, indulgent dessert that combines tangy lemon with a creamy, cheesecake-like base. It’s the ultimate hassle-free treat, requiring just a few ingredients and minimal prep time. Perfect for any occasion when you need a delicious, comforting dessert!
- Total Time: 50 minutes
- Yield: 8 servings
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. -
Make the Cream Cheese Mixture:
In a mixing bowl, combine softened cream cheese, melted butter, sugar, and vanilla extract. Stir until smooth and well combined. 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. Do not stir; let the cake mix sit on top. -
Bake:
Bake for 40-45 minutes, or until the top is golden and bubbly. The cake will form a golden crust, and the cream cheese layer will be deliciously gooey. -
Serve:
Allow the cake to cool for a few minutes before serving. Enjoy this lemony treat on its own or topped with whipped cream or ice cream!
Notes
This Lemon Cream Cheese Dump Cake is a quick, indulgent dessert that combines tangy lemon with a creamy, cheesecake-like base. It’s the ultimate hassle-free treat, requiring just a few ingredients and minimal prep time. Perfect for any occasion when you need a delicious, comforting dessert!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
