Lemon Cream Cheese Dump Cake Recipe
This Lemon Cream Cheese Dump Cake is SO EASY! Bright citrus meets creamy indulgence in a simple, layered dessert perfect for any occasion.
Equipment
- 9x13 inch Baking Dish
- Hand mixer or whisk
- Mixing Bowl
Ingredients
- 1 box lemon cake mix
- 1 package cream cheese softened (8 oz)
- 1/2 cup unsalted butter melted
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup lemon zest freshly grated
- 1 cup diced turkey bacon optional for added flavor
- 3 cups fresh berries such as blueberries, raspberries, or strawberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or non-stick spray.
- In a medium mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Blend until smooth and creamy with no lumps.
- Spread the cream cheese mixture evenly across the bottom of the prepared baking dish. Sprinkle the lemon cake mix evenly over the cream cheese layer.
- If using, sprinkle the diced turkey bacon evenly over the cake mix layer.
- Pour the cup of water gently over the dry cake mix layer. Drizzle the melted butter evenly over the entire dish.
- Bake in the preheated oven for 45-50 minutes, until edges are golden brown and center is set but slightly jiggly.
- Allow the cake to cool for about 20 minutes before topping with fresh berries.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Make sure the cream cheese is softened to avoid lumps in the creamy layer.
- Do not skip the melted butter drizzle to achieve a golden crust and moist texture.
- Use fresh berries instead of frozen for best topping texture and flavor.
- Try swapping lemon cake mix for white or yellow cake mix for a subtler citrus flavor.
- Store leftovers covered in the refrigerator for up to 4 days; avoid freezing due to fresh berries and cream cheese texture.