Description
A moist and tangy lemon cream cheese dump cake that’s quick and easy to make, featuring a rich cream cheese filling and a buttery golden top.
Ingredients
Scale
- 1 box lemon cake mix
- 1 (8 oz) package cream cheese
- 1/2 cup butter (melted)
- 1 cup powdered sugar
- 2 cups water
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Optional: whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- Combine the lemon cake mix, 2 cups water, lemon zest, and lemon juice in a mixing bowl. Stir until smooth; pour half into the prepared baking dish.
- Beat the cream cheese with powdered sugar in another bowl until smooth. Spread over the lemon batter, then pour the remaining lemon batter on top.
- Drizzle the melted butter evenly over the top. Bake for 45–50 minutes until golden brown.
- Cool for at least 20–30 minutes before cutting into squares. Serve warm with whipped cream or berries.
Notes
For best results, soften cream cheese to room temperature. Use fresh lemon zest and juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg