Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust

Indulge in a slice of sunshine with this Tangy Lemon Cream Cheese Dump Cake featuring a buttery crust! This delicious and easy-to-make dessert combines zesty lemon and creamy cheese for a refreshing treat that will impress at any gathering. Perfect for bakers of all skill levels, you'll love how simple it is to whip up! Drizzle with whipped cream for an extra touch. Get ready for seconds! #LemonDumpCake #EasyDesserts #BakingJoy #CreamCheeseCake #YummyTreats #DessertInspo

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Ingredients

1 box lemon cake mix

1 (8 oz) package cream cheese, softened

1/2 cup butter, melted

1 cup powdered sugar

1 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

1 1/2 cups water

Optional: whipped cream for topping

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.

Add melted butter, powdered sugar, sour cream, fresh lemon juice, and lemon zest to the cream cheese. Mix until well combined and creamy.

Pour half of the lemon cake mix into the greased baking dish, spreading evenly across the bottom.

Gently spoon the cream cheese mixture over the cake mix layer, being careful not to mix them together.

Sprinkle the remaining cake mix over the cream cheese mixture, making sure to cover it evenly.

Carefully pour the water over the top of all the layers, ensuring it is evenly distributed.

Bake in the preheated oven for 45-50 minutes, or until golden brown and set in the middle.

Allow the cake to cool slightly before serving. (Optional: Top with whipped cream before serving for extra deliciousness!)

Prep Time: 15 mins | Total Time: 1 hr | Servings: 12