Description
A simple and sweet Lemon Cream Cheese Dump Cake that combines the tangy flavor of lemon with creamy cheese, perfect for any occasion.
Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup powdered sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (optional)
- 1 cup whipped cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- In a mixing bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy. Spread this mixture evenly across the bottom of the prepared baking dish.
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix; just spread it out.
- Pour the melted butter evenly over the cake mix, ensuring all areas are covered.
- In a separate bowl, mix the water and vanilla extract together, then pour it over the cake mix and butter. Again, do not stir.
- If using blueberries, sprinkle them on top of the mixture.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes before serving. Serve warm with whipped cream if desired.
Notes
- For a tangier flavor, add the zest of one lemon to the cream cheese mixture.
- Substitute the blueberries with raspberries or strawberries for a different fruity twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg