4-Ingredient Lemon Cream Cheese Dump Cake
This 4-Ingredient Lemon Cream Cheese Dump Cake is an easy and delicious dessert that combines the tanginess of lemon with the rich creaminess of cream cheese. Perfect for gatherings or a simple weeknight treat, this cake requires minimal effort and is baked to perfection.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 electric mixer optional
- 1 spatula
- 1 oven
Ingredients
- 15.25 oz lemon cake mix
- 8 oz cream cheese, softened
- 12 oz lemon-lime soda
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a mixing bowl, beat the softened cream cheese until smooth using an electric mixer (or by hand if preferred).
- Add the lemon cake mix to the cream cheese and mix until well combined, but do not overmix.
- Slowly pour in the lemon-lime soda and gently fold it into the mixture using a spatula until just combined. The batter will be slightly lumpy.
- Pour the melted butter evenly over the top of the batter in the baking dish. Do not mix it in, as this will create a delicious crust.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before cutting it into squares and serving.
Notes
You can enhance the flavor by adding lemon zest or a sprinkle of powdered sugar on top before serving.
This cake is best served warm, but can also be stored in the refrigerator and served cold for a refreshing treat.
For a variation, try topping the cake with whipped cream or fresh berries.