Ah! The Lemon Cream Cheese Dump Cake — a wonderfully easy dessert that’s tangy, creamy, and sweet, and requires almost no mixing. “Dump” in the ingredients, bake, and enjoy! 🍋🧁
Here’s a clear, step-by-step recipe:
🍋 Lemon Cream Cheese Dump Cake
🧂 Ingredients
- 1 box yellow cake mix (or white cake mix)
- 1 (8 oz / 225 g) cream cheese, softened and cut into small cubes
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 small can (6 oz / 170 g) lemon juice (or 1/3 cup fresh lemon juice)
- 1 tsp vanilla extract
- ½ cup (115 g) unsalted butter, melted
- Optional: powdered sugar or whipped cream for topping
👩🍳 Instructions
- Preheat oven:
To 350°F (175°C). Grease a 9×13-inch baking dish. - Layer cream cheese:
Spread the cream cheese cubes evenly on the bottom of the prepared baking dish. - Add liquid ingredients:
In a small bowl, mix sweetened condensed milk, lemon juice, and vanilla. Pour evenly over the cream cheese. - Add cake mix:
Sprinkle the dry cake mix evenly over the top (don’t mix!). - Add butter:
Drizzle melted butter over the cake mix evenly. - Bake:
Bake for 35–40 minutes, or until the top is golden and the filling is bubbly. - Cool and serve:
Let cool for at least 10–15 minutes before serving. Serve warm or chilled.
Optional: dust with powdered sugar or top with whipped cream.
🌟 Tips & Variations
- Add berries: Blueberries or raspberries on top before baking make it fruity and extra special.
- Lemon zest: Sprinkle a teaspoon of lemon zest on top for extra zing.
- Mini version: Bake in a muffin tin for individual servings.
If you want, I can also give a super creamy, almost cheesecake-like version that’s even more luscious without changing the “dump” method.
Do you want me to do that?
