Description
This Lemon Cream Cheese Dump Cake is a delightful, tangy dessert featuring a moist lemon cake base paired with a creamy lemon-infused cream cheese topping. Easy to prepare with simple ingredients, this cake delivers a perfect balance of sweet and citrus flavors, ideal for any occasion.
Ingredients
Scale
Cake Base
- 1 box lemon cake mix
- 1/2 cup butter, melted
Cream Cheese Topping
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup powdered sugar
- 1 cup lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cake evenly.
- Mix Cream Cheese Blend: In a mixing bowl, blend the softened cream cheese and sour cream until smooth and creamy, creating a rich base for the topping.
- Add Lemon Flavors: Add powdered sugar and lemon juice to the cream cheese mixture, mixing well to incorporate the sweet and tangy flavors evenly.
- Combine Cake Mix: In a separate bowl, combine the lemon cake mix with the melted butter until the mixture is crumbly and evenly moistened.
- Layer Cake Base: Spread the cake mix mixture evenly in the bottom of a greased baking dish to form the cake base layer.
- Top with Cream Cheese Mixture: Pour the cream cheese blend evenly over the cake mix layer, creating a luscious top layer that will bake to a golden finish.
- Bake: Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the cake is set.
- Cool and Serve: Allow the cake to cool before serving to let the layers set and flavors develop fully.
Notes
- Ensure the cream cheese is softened for easy mixing and a smooth topping.
- You can garnish with lemon zest or fresh berries for added flair and flavor.
- This cake is best served chilled or at room temperature.
- Leftovers can be refrigerated for up to 3 days.
- Use fresh lemon juice for the best citrus flavor.
