Irresistibly Easy Lemon Cream Cheese Dump Cake Recipe

Course: Cake

Cuisine: American

Keyword: Cream Cheese Cake, dessert, Dump Cake, Easy Dessert, Easy Lemon Cream Cheese Dump Cake Recipe, Lemon Cake

Prep Time: 15

Cook Time: 50

Cooling Time: 15

Total Time: 1 20

Servings: slices

Calories: 300kcal

This Easy Lemon Cream Cheese Dump Cake Recipe combines refreshing lemon flavor with cream cheese in an effortlessly simple dish.

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Equipment

9x13-inch baking dish

Ingredients

For the Cake Base

1 box Yellow Cake Mix Gluten-free mix can be used for dietary needs.
3 oz Lemon Gelatin Powder Feel free to swap for other fruit gelatins for variety.
3 Large Eggs Using room temperature eggs enhances mixing.

For the Cream Cheese Filling

8 oz Cream Cheese Ensure it's softened to make blending easy.
1 cup Granulated Sugar Adjust to your taste preference.

For Moisture and Flavor

½ cup Melted Unsalted Butter Coconut oil is a great dairy-free substitute.
¼ cup Fresh Lemon Juice Bottled lemon juice works if fresh isn't on hand.

For the Topping

1 cup Powdered Sugar Can be mixed with lemon juice for a zesty finish.

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it lightly.
Mix the yellow cake mix and lemon gelatin powder in a large bowl until well combined.
Whisk together melted unsalted butter and large eggs in a separate bowl until smooth. Gradually add this to the dry mixture.
Beat softened cream cheese together with granulated sugar and an egg until creamy and well blended.
Spread half of the batter into the prepared baking dish, dollop the cream cheese mixture on top, followed by the remaining batter.
Swirl the cream cheese filling throughout the batter with a knife.
Bake in the preheated oven for 40-50 minutes until golden brown on top.
Cool the cake in the pan for about 15 minutes.
Prepare the glaze by whisking together powdered sugar and fresh lemon juice until smooth, then drizzle over the warm cake.

Notes

Ensure your cream cheese is adequately softened to prevent lumps in your filling. Store covered at room temperature for up to 2 days or in the fridge for 4-5 days.

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