Easy Lemon Cream Cheese Dump Cake
A delightful and uncomplicated dessert bursting with tangy lemon flavor and creamy richness, perfect for quick preparation.
Ingredients
Cake Ingredients
- 1 box lemon cake mix
- 8 oz cream cheese (softened) Ensure it is softened for easy mixing.
- 1/2 cup unsalted butter (melted)
- 1 cup powdered sugar
- 1 cup sour cream
- 1/2 cup water
- to taste lemon zest (optional, for garnish) Add for extra lemon flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine softened cream cheese and powdered sugar. Beat with an electric mixer until smooth and creamy. Set aside.
- In another bowl, mix the cake mix, melted butter, sour cream, and water until everything is well combined.
- Grease a 9x13 baking dish. Spread half of the cake batter in the dish, then spoon the cream cheese mixture evenly on top, and finally add the remaining cake batter over the cream cheese layer.
Baking
- Place the dish in the preheated oven and bake for about 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let the cake cool before garnishing with lemon zest if desired. Serve it warm or at room temperature.
Notes
For a delicious pairing, serve with whipped cream or vanilla ice cream. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to three months.