The Lemon Cream Cheese Dump Cake is a delightful and easy dessert that combines the tangy freshness of lemon with the creamy richness of cream cheese. This delectable dessert is perfect for any occasion, offering a burst of citrus flavor and smooth texture with every bite. Whether it’s for a summer picnic or a cozy winter gathering, this cake will surely impress your guests.
Ingredients
- 1 box lemon cake mix
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 1/2 cup fresh blueberries (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy.
- In a separate bowl, mix the lemon cake mix, water, melted butter, vanilla extract, lemon juice, and lemon zest until well combined.
- Pour half of the cake batter into a greased 9×13-inch baking dish.
- Dollop the cream cheese mixture over the batter, spreading it gently with a spatula.
- Pour the remaining cake batter over the cream cheese layer, ensuring it is evenly distributed.
- If using, sprinkle fresh blueberries on top of the batter.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Variation
- Add raspberries instead of blueberries for a different fruity twist.
- Use lime juice and zest instead of lemon for a lime-focused flavor profile.
- Incorporate a layer of jam between the cream cheese and cake layers for added sweetness.
Cooking Notes
- Ensure the cream cheese is fully softened for easier mixing.
- Use fresh lemon juice for a brighter citrus flavor.
- Allow the cake to cool completely before slicing for cleaner cuts.
Serving Suggestions
- Serve with a scoop of vanilla ice cream to complement the tangy flavors.
- Drizzle with a light lemon glaze for extra citrus kick.
- Garnish with fresh mint leaves for presentation.
Tips
- Line the baking dish with parchment paper for easier removal of the cake.
- To quickly soften cream cheese, leave it at room temperature for 30 minutes or microwave for a few seconds.
- Store leftovers in the refrigerator to maintain the creamy texture.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: 350 kcal
- Protein: 4g
- Sodium: 420mg
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, the cake can be prepared a day in advance and stored in the refrigerator. - Can I freeze the lemon cream cheese dump cake?
Yes, wrap it tightly and freeze for up to 3 months. - What other berries can I use?
You can use raspberries, blackberries, or strawberries in place of blueberries. - How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Conclusion
Lemon Cream Cheese Dump Cake is the perfect dessert for lemon lovers and those who appreciate a quick and simple recipe with a delicious outcome. The combination of tangy lemon and smooth cream cheese creates a harmonious balance, making each bite a refreshing experience. This cake not only satisfies your sweet tooth but is also adaptable with various fruits and zests. Whether enjoyed fresh or as a chilled leftover, it invites creativity and indulgence, ensuring it becomes a staple in your dessert repertoire.
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Lemon Cream Cheese Dump Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
The Lemon Cream Cheese Dump Cake is a delightful and easy dessert that combines the tangy freshness of lemon with the creamy richness of cream cheese. This delectable dessert is perfect for any occasion, offering a burst of citrus flavor and smooth texture with every bite. Whether it’s for a summer picnic or a cozy winter gathering, this cake will surely impress your guests.
Ingredients
- 1 box lemon cake mix
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 1/2 cup fresh blueberries (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy.
- In a separate bowl, mix the lemon cake mix, water, melted butter, vanilla extract, lemon juice, and lemon zest until well combined.
- Pour half of the cake batter into a greased 9×13-inch baking dish.
- Dollop the cream cheese mixture over the batter, spreading it gently with a spatula.
- Pour the remaining cake batter over the cream cheese layer, ensuring it is evenly distributed.
- If using, sprinkle fresh blueberries on top of the batter.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Notes
- If you prefer a bit of extra tang, you can add a tablespoon of lemon zest to the cream cheese mixture for more zesty goodness.
- Blueberries are optional but add a beautiful burst of color and sweetness!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon cream cheese dump cake, citrus dessert, easy baking
