Lemon Cream Cheese Dump Cake (Easy & Moist Dessert)
If you’re looking for a quick, no-fuss dessert with a bright lemon flavor, this Lemon Cream Cheese Dump Cake is the perfect recipe. It’s rich, creamy, slightly tangy, and incredibly easy to make—no mixer, no complicated steps, and no stress. You simply layer the ingredients, bake, and enjoy.
This cake is soft and creamy in the center thanks to the cream cheese, with a lightly golden top and a refreshing lemon taste. It’s perfect for family gatherings, potlucks, holidays, or when you just want a simple homemade dessert.
Ingredients
Lemon Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- 2 large eggs
- 1 stick (½ cup) butter, melted
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
Cake Layer
- 1 box lemon cake mix (about 430–500 g)
- ¼–½ cup granulated sugar (optional, for extra sweetness)
- A pinch of salt
- Butter or non-stick spray for greasing the pan
Instructions
- Preheat your oven to 350°F (180°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, combine:
- Softened cream cheese
- Eggs
- Melted butter
- Vanilla extract
- Lemon zest
- Lemon juice
Mix well until smooth and creamy with no lumps.
- Pour the cream cheese mixture evenly into the prepared baking dish.
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
- Do not mix—this is what makes it a “dump cake.”
- If you like a sweeter dessert, sprinkle sugar evenly over the cake mix.
- Add a very small pinch of salt to balance the sweetness.
- Bake for 40–45 minutes, or until the top is lightly golden and the center is set.
- Remove from the oven and let it cool for 10–15 minutes before serving.
Tips for Best Results
- If parts of the cake mix look dry halfway through baking, lightly drizzle melted butter on top.
- Let the cake rest before slicing—this helps it set properly.
- Serve warm or at room temperature for the best texture and flavor.
Serving Suggestions
- Dust with powdered sugar before serving
- Top with whipped cream or vanilla ice cream
- Garnish with fresh lemon slices or lemon zest
Variations & Substitutions
- Use vanilla or yellow cake mix and add extra lemon zest for a milder lemon flavor
- Add blueberries or raspberries for a fruity twist
- Reduce lemon juice slightly if you prefer less tang
- For extra richness, add small cubes of butter on top before baking
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat slightly before serving, or enjoy it cold—it’s delicious both ways