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Lemon Cream Cheese Dump Cake with a bright yellow lemon topping

Lemon Cream Cheese Dump Cake

A bright and tangy dessert that's easy to make, this Lemon Cream Cheese Dump Cake is a forgiving recipe that brings sunshine to your table.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box lemon cake mix You can use any brand.
  • 8 oz cream cheese, softened Make sure it's softened for easy mixing.
  • 1 cup sour cream Greek yogurt can be used as a substitute.
  • 1 cup powdered sugar
  • 1/2 cup butter, melted Drizzle liberally for best results.
  • 1 cup lemon filling Canned or store-bought lemon filling is acceptable.
  • 1 cup water Pour over the cake mix last.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, beat together the softened cream cheese, sour cream, and powdered sugar until smooth.
  3. In a greased 9x13 inch baking dish, pour the lemon filling.
  4. Spoon the cream cheese mixture over the lemon filling.
  5. Sprinkle the dry lemon cake mix evenly on top.
  6. Drizzle melted butter over the cake mix.
  7. Pour water over the top.
Baking
  1. Bake for 45-50 minutes or until golden brown and set.
  2. Let it cool slightly before serving. Enjoy it warm or chilled.

Notes

Feel free to experiment with textures by adding crushed shortbread under the cream cheese layer for added flavor. Presentation can be enhanced with a dusting of powdered sugar or lemon slices.