Oh my goodness, let me tell you about my absolute favorite dessert: lemon cream cheese dump cake! It’s this magical combination of a tangy lemon cake mix and a luscious cream cheese layer that totally hits the spot. I stumbled upon this recipe during one of my late-night recipe hunts, and it quickly became a go-to for potlucks and family gatherings. The best part? It’s so easy to make! You just dump everything in, and voilà! You have this warm, gooey, lemony delight that makes your taste buds dance. Trust me, once you try it, you’ll be hooked!
Ingredients List
- 1 box lemon cake mix: This is the star of the show! It gives you that bright, zesty flavor without any fuss. Just grab a standard-sized box from your favorite brand.
- 1 package cream cheese (8 oz): Make sure it’s softened! This is what makes the cake rich and creamy. I like to leave it out for about 30 minutes before mixing.
- 1/2 cup butter (melted): This adds richness and helps everything come together beautifully. Just melt it in the microwave or on the stovetop—easy peasy!
- 1 cup powdered sugar: This sweetens the cream cheese mixture and gives it that perfect, smooth texture. No lumps allowed!
- 1 cup water: This will help the cake mix come together nicely, making it moist and tender.
- 1/2 cup lemon juice: Freshly squeezed is best for that vibrant, tangy kick! It really elevates the lemon flavor, so don’t skip this step!
How to Prepare Instructions
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures that your cake bakes evenly and rises just right. If the oven isn’t hot enough when you put your cake in, it can end up dense and soggy. Trust me, you don’t want that!
Prepare the Baking Dish
Next, grab your favorite baking dish and grease it lightly with some cooking spray or a bit of butter. This is crucial because it helps your cake come out cleanly and prevents any sticky disasters when you’re ready to serve. Nobody wants a cake that’s stuck to the pan!
Layer the Cake Mix
Now it’s time to spread the lemon cake mix evenly in the bottom of your greased dish. I like to use a spatula for this part to make sure it’s nice and even. Just sprinkle it over the bottom, and you can use the back of a spoon to help spread it out if needed—this helps ensure every bite is full of that lemony goodness!
Mix Cream Cheese Mixture
In a separate bowl, mix the softened cream cheese, melted butter, and powdered sugar until smooth and creamy. You want it to be free of lumps and have a nice, velvety texture. It should look luscious! If it’s a bit thick, that’s okay—just keep stirring until it’s well combined.
Combine Water and Lemon Juice
In another bowl, combine the water and lemon juice. This mixture is key as it helps to moisten the cake mix and infuses that bright lemon flavor throughout the cake. Pour this over your layered ingredients evenly—don’t worry if it looks a bit messy, it’ll all come together beautifully in the oven!
Bake the Cake
Finally, pop your dish into the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the edges are golden and a toothpick inserted in the center comes out clean. Let it cool for a bit before diving in, and trust me, the aroma while it bakes will have everyone asking, “What’s cooking?”
Why You’ll Love This Recipe
- Quick and Easy: This dump cake comes together in no time! With minimal prep work, you can have it ready for the oven in just 15 minutes.
- One-Dish Wonder: Everything mixes right in the baking dish, which means less mess and fewer dishes to wash afterward. Who doesn’t love that?
- Delicious Flavor: The bright, zesty lemon flavor paired with the creamy richness of the cream cheese is a match made in dessert heaven!
- Perfect for Any Occasion: Whether it’s a casual family dinner or a festive gathering, this cake is sure to impress your guests and satisfy their sweet tooth.
- Customizable: Feel free to get creative! You can add fresh berries, a drizzle of glaze, or a dollop of whipped cream on top for an extra special touch.
- Great for Leftovers: If you happen to have any leftovers (which is rare!), it keeps well in the fridge and tastes just as good the next day.
Tips for Success
Alright, let’s make sure your lemon cream cheese dump cake turns out absolutely perfect! Here are some of my best tips that I’ve learned from my own trials in the kitchen:
- Soften the Cream Cheese: Don’t rush this step! Softening your cream cheese is crucial for a smooth mixture. If you forget to take it out in advance, just cut it into small chunks and microwave it for about 10 seconds. Keep an eye on it—nobody wants melted cream cheese!
- Use Fresh Lemon Juice: I can’t stress this enough! Freshly squeezed lemon juice gives the cake a vibrant flavor that bottled juice just can’t match. Plus, it’s a simple way to elevate your baking!
- Don’t Overmix: When combining the ingredients, mix just until everything is blended. Overmixing can lead to a denser cake, and we want that lovely, light texture!
- Check for Doneness: Every oven is a little different, so start checking your cake a few minutes before the 40-minute mark. The edges should be golden and a toothpick inserted in the center should come out clean or with just a few crumbs.
- Let It Cool: Patience is key here! Letting the cake cool for at least 10-15 minutes before serving allows it to set a bit more, which makes slicing and serving much easier.
- Experiment with Toppings: Don’t be afraid to jazz things up! A sprinkle of powdered sugar, some fresh berries, or a dollop of whipped cream can take this cake to the next level!
With these tips in your back pocket, you’re all set to whip up a delightful lemon cream cheese dump cake that’ll have everyone raving about your baking skills!
Nutritional Information
As with any recipe, the nutritional values can vary based on the specific ingredients and brands you choose. So, while I’m sharing some general information, remember that it might not be exact—always double-check if you have specific dietary needs!
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Enjoy this delicious treat while keeping these numbers in mind, and remember to savor every bite of your amazing lemon cream cheese dump cake!
FAQ Section
Can I use a different cake mix?
Absolutely! While lemon cake mix is the star here, you can get creative. A vanilla or yellow cake mix can work just as well if you want to switch things up. Just remember to adjust the lemon juice to maintain that zesty flavor!
Is it okay to use low-fat cream cheese?
Yes, you can use low-fat cream cheese if you prefer, but keep in mind that it might alter the creaminess a bit. The cake will still be delicious, but the texture might be slightly different. I personally love the richness of full-fat cream cheese!
Can I make this dump cake ahead of time?
You sure can! If you want to prepare it in advance, just make the cake and cover it tightly with plastic wrap once it’s cooled. It’ll keep in the fridge for a couple of days, so you can enjoy it when you’re ready!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within a few days, but I promise it’ll still taste great even after a little while—if it lasts that long!
Can I freeze this lemon cream cheese dump cake?
Yes, you can freeze it! Just slice it up, wrap each piece well in plastic wrap, and pop them in a freezer-safe container. When you’re ready to enjoy, let it thaw in the fridge overnight. It’s a sweet treat that’s worth the wait!
Storage & Reheating Instructions
So, you’ve made this delicious lemon cream cheese dump cake, and now you have some leftovers (if you’re lucky!). Here’s how to store it properly so you can enjoy that zesty goodness later!
First off, let the cake cool completely before storing it. This is super important because storing it while it’s still warm can create moisture, making your cake soggy—nobody wants that! Once it’s cooled, you can cover the baking dish tightly with plastic wrap or transfer the slices to an airtight container. It’ll keep well in the refrigerator for about 3 to 4 days.
If you want to save it for a longer period, you can freeze the cake! Just slice it up, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe container or bag. This way, you’ll have individual portions ready to go whenever a sweet craving hits! It should stay good in the freezer for up to 2 months.
When you’re ready to enjoy your cake again, simply thaw it in the fridge overnight. If you want to warm it up, you can pop a slice in the microwave for about 15-20 seconds. Just be careful not to overheat it—warm, not hot, is the key here! You can also serve it chilled or at room temperature, depending on your preference.
With these storage and reheating tips, you’ll be able to savor every delicious bite of your lemon cream cheese dump cake! Enjoy!
Print
Lemon Cream Cheese Dump Cake: 5 Irresistible Layers of Joy
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious lemon cream cheese dump cake.
Ingredients
- 1 box lemon cake mix
- 1 package cream cheese (8 oz)
- 1/2 cup butter (melted)
- 1 cup powdered sugar
- 1 cup water
- 1/2 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish.
- Spread the lemon cake mix evenly in the dish.
- In a bowl, mix cream cheese, melted butter, and powdered sugar until smooth.
- Pour the cream cheese mixture over the cake mix.
- Combine water and lemon juice, then pour over the mixture.
- Bake for 40-45 minutes.
- Let cool before serving.
Notes
- Serve with whipped cream if desired.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: lemon cream cheese dump cake
