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Lemon Cream Cheese Dump Cake

This creamy and zesty Lemon Cream Cheese Dump Cake is a quick and easy dessert that brings sunshine to every bite, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Base
  • 2 cups lemon cake mix
  • 1 cup cream cheese, softened Ensure cream cheese is really softened for easy mixing.
  • 1 cup water
  • 1/2 cup butter, melted Drizzle over the batter; do not stir.
Lemon Glaze
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice Fresh lemon juice is preferable.
  • Zest of 1 lemon lemon zest Adds a burst of flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a mixing bowl, combine the lemon cake mix, softened cream cheese, and water until smooth. Pour the mixture into the prepared baking dish.
  3. Drizzle the melted butter over the top of the batter. Do not stir.
Baking
  1. Bake for 30-35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Glazing
  1. In a separate bowl, mix the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Once the cake is baked and slightly cooled, drizzle the lemon glaze over the top.
Serving
  1. Serve warm or chilled, optionally with whipped cream or vanilla ice cream and fresh berries.

Notes

This cake can last 3-4 days in the fridge. For longer storage, freeze for up to 3 months. Allow to thaw in the fridge overnight.