Description
This Easy Lemon Cheese Dump Cake combines a creamy lemony base with a golden yellow cake topping for a tangy, sweet dessert that’s simple to make and perfect for any occasion.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- 1 block (8 oz) cream cheese, softened
- 1 tsp vanilla extract
- 1 box yellow cake mix (15–18 oz)
- 1/2 cup unsalted butter, melted
- Optional: 1/2 cup chopped pecans or walnuts for crunch
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine sweetened condensed milk, lemon juice, lemon zest, cream cheese, and vanilla extract. Mix until smooth and creamy.
- Pour the lemon cream cheese mixture into the prepared baking dish and spread evenly.
- Sprinkle the dry yellow cake mix evenly over the lemon layer.
- Drizzle melted butter over the top, making sure to cover most of the cake mix.
- Optional: sprinkle chopped pecans or walnuts on top for added crunch.
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Let cool slightly before serving. Serve warm or at room temperature, optionally with whipped cream or fresh berries.
Notes
- Use a tangy or mild cream cheese depending on your preference.
- This dessert can be prepared ahead of time and stored in the fridge; serve slightly chilled or at room temperature.
- For an extra burst of lemon flavor, add more lemon zest on top before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American