Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust Recipe
This easy and delicious Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust combines zesty lemon, creamy filling, and a golden, buttery topping. Perfect for any occasion, it’s a crowd-pleasing dessert that’s as simple to make as it is irresistible.
Ingredients
For the Lemon Cream Cheese Filling:
- 8 oz cream cheese softened
- 1 cup sour cream
- 2/3 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Cake:
- 1 box yellow cake mix
- 1/2 cup unsalted butter melted
- 1 cup lemon soda like Sprite or 7-Up
For Garnishing (Optional):
- Fresh lemon slices
- Powdered sugar
- Whipped cream or vanilla ice cream
Instructions
Preheat the Oven: Set your oven to 350°F (175°C).
Prepare the Cream Cheese Filling: In a mixing bowl, beat together the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
Layer the Ingredients: Spoon the cream cheese filling evenly into a 9x13-inch baking dish. Spread it out to cover the bottom.
Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese filling without stirring.
Add the Butter: Pour the melted butter evenly over the cake mix.
Pour the Lemon Soda: Pour the lemon soda over the cake mix and butter.
Bake: Place in the oven and bake for 40-45 minutes, until the top is golden brown and bubbly.
Cool and Serve: Allow the cake to cool for 10-15 minutes before serving. Garnish with fresh lemon slices, powdered sugar, and whipped cream or ice cream if desired.
Notes
- Storage: Store any leftover cake in an airtight container in the fridge for up to 3 days.
- Pro Tips:Use softened cream cheese for a smoother filling.
- For more lemon flavor, add extra zest or juice.
- To make it even more special, add a cup of fresh or frozen berries like blueberries or strawberries to the cream cheese mixture.