Lemon Cream Cheese Dump Cake

why make this recipe

Lemon Cream Cheese Dump Cake is a delightful dessert that combines the tangy flavor of lemon with the creamy richness of cream cheese. This cake is perfect for family gatherings, potlucks, or any occasion when you want to impress guests with minimal effort. The layers of cream cheese and lemon filling create a scrumptious contrast, while the cake mix topping adds a crunchy texture. It’s a crowd-pleaser that will leave everyone asking for seconds.

how to make Lemon Cream Cheese Dump Cake

Ingredients :

• 1 box lemon cake mix
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1/2 cup sugar
• 1 cup lemon filling or lemon curd
• 1/2 cup butter, melted
• 1 cup powdered sugar (for topping, optional)
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, beat the softened cream cheese, sour cream, and sugar until smooth.
3. Spread the cream cheese mixture in an even layer in a greased baking dish.
4. Pour the lemon filling over the cream cheese layer.
5. In another bowl, mix the cake mix with melted butter and vanilla extract until crumbly.
6. Sprinkle the cake mix mixture evenly on top of the lemon filling.
7. Bake for 30-35 minutes or until the top is golden brown.
8. Allow it to cool slightly, and then serve warm or chilled. Optionally, dust with powdered sugar before serving.

how to serve Lemon Cream Cheese Dump Cake

Serve Lemon Cream Cheese Dump Cake while it’s warm or chilled, depending on your preference. It’s delicious on its own or you can add a dollop of whipped cream or a scoop of vanilla ice cream on top for extra indulgence. Dusting with powdered sugar enhances its presentation and gives a sweet finish.

how to store Lemon Cream Cheese Dump Cake

To store leftover Lemon Cream Cheese Dump Cake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3 days. You can also freeze it by wrapping individual portions in plastic wrap and placing them in an airtight container. It will stay good in the freezer for about a month. Thaw overnight in the refrigerator before serving.

tips to make Lemon Cream Cheese Dump Cake

• Ensure the cream cheese is softened for easier mixing. Leave it out at room temperature for about 30 minutes before you start.
• You can adjust the sweetness by adding more or less sugar, depending on your taste preference.
• For a more intense lemon flavor, use homemade lemon curd instead of store-bought lemon filling.

variation

You can customize this recipe by adding fresh berries like blueberries or raspberries on top of the lemon filling for added flavor and color. Adding nuts like pecans or walnuts to the crumbly topping can give it a delightful crunch.

FAQs

Can I use a different cake mix flavor?

Yes, you can use any cake mix flavor you prefer. Vanilla or yellow cake mix work well for a different twist.

How long does it take to prepare this cake?

Preparation takes about 15 minutes, and baking takes 30-35 minutes, making it a quick and easy dessert.

Can I make this cake ahead of time?

Yes, you can prepare it ahead and store it in the refrigerator. Just bake it the day you plan to serve it for the best taste.

Lemon Cream Cheese Dump Cake

Print Recipe

A delightful dessert that combines tangy lemon with creamy cream cheese, topped with a crunchy cake mix.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box lemon cake mix
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1/2 cup sugar
• 1 cup lemon filling or lemon curd
• 1/2 cup butter, melted
• 1 cup powdered sugar (for topping, optional)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, beat the softened cream cheese, sour cream, and sugar until smooth.
3. Spread the cream cheese mixture in an even layer in a greased baking dish.
4. Pour the lemon filling over the cream cheese layer.
5. In another bowl, mix the cake mix with melted butter and vanilla extract until crumbly.
6. Sprinkle the cake mix mixture evenly on top of the lemon filling.
7. Bake for 30-35 minutes or until the top is golden brown.
8. Allow it to cool slightly, and then serve warm or chilled. Optionally, dust with powdered sugar before serving.

Notes

For a more intense lemon flavor, use homemade lemon curd instead of store-bought lemon filling. Customize with berries or nuts for added flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 20g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Keywords: cake, dessert, lemon, cream cheese, potluck, easy recipe