Lemon Dump Cake with Cream Cheese
A deliciously moist and tangy dessert that combines the bright flavors of lemon with creamy, rich cream cheese for an irresistible treat that comes together in minutes with minimal effort.
Easy Lemon Dump Cake with Cream Cheese Recipe
There’s something magical about the combination of tart lemon and smooth cream cheese that creates an irresistible flavor profile beloved by dessert enthusiasts everywhere. This homemade lemon dump cake with cream cheese takes that classic pairing and transforms it into the ultimate stress-free dessert. Unlike traditional cakes that require careful mixing and precise techniques, this lemon dump cake lives up to its name—you simply “dump” the ingredients into a baking dish and let the oven work its magic.
Perfect for spring gatherings, summer picnics, or brightening dreary winter days, this lemon dump cake with cream cheese delivers sunshine in every bite. The contrast between the tangy lemon filling, velvety cream cheese layer, and buttery cake topping creates a dessert that feels both comforting and sophisticated.
THIS RECIPE:
- Requires just 7 simple ingredients you likely have on hand
- Takes less than 10 minutes of hands-on preparation time
- Creates the perfect balance of tangy lemon and rich creaminess
- Serves beautifully for everything from casual family dinners to special occasions
| Recipe Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 12 slices |
| Yield | One 9×13 inch cake |
This easy lemon dump cake with cream cheese recipe is the definition of fuss-free baking. The simplicity of preparation belies the complexity of flavors you’ll experience with each bite. The tart lemon pudding base bubbles up through the cake mix, creating moist pockets of flavor, while the cream cheese adds a rich, tangy element that elevates this humble dessert to something truly special. Even novice bakers will find success with this forgiving recipe that delivers impressive results every time.
Ingredients for Lemon Dump Cake with Cream Cheese
The beauty of this lemon dump cake with cream cheese lies not just in its simplicity, but in the quality of ingredients you choose. While dump cakes are famously easy, selecting the best components will elevate your dessert from good to unforgettable.
For the Lemon Base:
- 2 (3.4 oz) packages instant lemon pudding mix
- 3 cups cold milk
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
For the Cream Cheese Layer:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Cake Topping:
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, cold and thinly sliced
The star ingredients in this recipe are undoubtedly the lemon components and cream cheese. For the most vibrant flavor, use fresh lemons for both zest and juice rather than bottled alternatives. The natural oils in fresh lemon zest contain concentrated citrus flavor that no artificial substitute can match.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Lemons | 1-2 large | Choose bright yellow, heavy-for-size lemons with thin, smooth skin for maximum juice and flavor |
| Cream Cheese | 16 oz (2 packages) | Select full-fat cream cheese for the richest texture; Philadelphia brand consistently performs well |
| Cake Mix | 15.25 oz box | Yellow or white cake mix works best; premium brands often contain better quality ingredients |
| Butter | 1/2 cup (1 stick) | Use unsalted butter to control the saltiness; European-style with higher fat content creates a richer finished product |
How to Make Lemon Dump Cake with Cream Cheese
Creating this lemon dump cake with cream cheese is refreshingly straightforward, requiring just a few simple steps that result in distinct, flavorful layers. The process begins with a tangy lemon base, followed by a creamy cheese layer, and finished with a buttery cake topping that bakes into a golden, slightly crisp crust.
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with cooking spray.
Prepare the lemon layer:
- In a medium bowl, whisk together the lemon pudding mix and cold milk until smooth and beginning to thicken (about 2 minutes).
- Stir in the fresh lemon zest and lemon juice to enhance the citrus flavor.
- Pour this mixture evenly into the prepared baking dish.
Create the cream cheese layer:
- In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and fluffy (about 2-3 minutes).
- Drop spoonfuls of the cream cheese mixture evenly over the lemon layer.
- Gently spread with a spatula, but don’t worry about creating a perfectly even layer—some marbling with the lemon layer creates an appealing effect.
Add the cake topping:
- Sprinkle the dry cake mix evenly over the cream cheese layer.
- Arrange the thin slices of cold butter over the cake mix, trying to cover as much of the surface as possible.
Bake in the preheated oven for 40-45 minutes, until the top is golden brown and the edges are bubbling slightly.
Allow the cake to cool for at least 30 minutes before serving to let the layers set properly. The cake will continue to firm up as it cools.
Tips for Making Lemon Dump Cake with Cream Cheese
For the most successful lemon dump cake with cream cheese, a few expert techniques can make all the difference in achieving the perfect texture and flavor balance.
- Room temperature cream cheese is crucial for a smooth, lump-free layer that blends beautifully with the other components.
- Don’t overmix the pudding when preparing the lemon base—stop whisking as soon as it begins to thicken.
- Weight down your cake mix by gently pressing it onto the cream cheese layer before adding butter slices.
- Distribute butter evenly to ensure complete coverage of the cake mix for proper baking.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Butter Placement | Cut into thin slices and arrange with slight overlap | Ensures even melting and prevents dry spots in the cake topping |
| Cream Cheese Consistency | Beat until completely smooth before adding | Prevents unappealing lumps in the finished cake |
| Lemon Zest | Use a microplane grater | Releases more essential oils without bitter pith for brighter flavor |
| Cooling Time | Minimum 30 minutes | Allows layers to set properly for clean slicing |
Pro tip: For an extra-special presentation, reserve a teaspoon of lemon zest to sprinkle over the top of the cake during the last 5 minutes of baking. This adds vibrant color and an aromatic citrus boost to the finished dessert.
Make-Ahead Instructions
This lemon dump cake with cream cheese is ideal for preparing in advance, making it perfect for busy hosts or anyone planning ahead for special occasions.
You can assemble the entire cake up to 24 hours before baking. Simply prepare all layers as directed, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator while your oven preheats, then bake as directed, adding an extra 5-7 minutes to the baking time to account for the chilled ingredients.
For even more convenience, prepare the cream cheese layer up to 2 days in advance and store in an airtight container in the refrigerator. Let it come to room temperature for about 30 minutes before assembling the cake for easier spreading.
The lemon pudding base can also be prepared 4-6 hours ahead and refrigerated separately, though it may thicken considerably. Give it a quick whisk before pouring into your baking dish if this happens.
Storing Leftovers
Due to the cream cheese component, proper storage of leftover lemon dump cake with cream cheese is essential for both safety and maintaining quality.
Always refrigerate any leftovers within two hours of baking. Once completely cooled, cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. Properly stored, this cake keeps beautifully in the refrigerator for up to 5 days, with the flavors often intensifying and melding overnight for an even more delicious second-day dessert.
For serving leftovers, allow individual portions to sit at room temperature for 15-20 minutes to take the chill off and enhance the texture and flavor. Alternatively, microwave individual servings for 15-20 seconds for a slightly warm, comforting treat.
Freezing Lemon Dump Cake with Cream Cheese
While best enjoyed fresh, this lemon dump cake with cream cheese can be successfully frozen for future enjoyment.
For optimal results, cool the baked cake completely, then cut into individual portions. Wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil or place in freezer-safe containers with tight-fitting lids. Label with the date and freeze for up to 2 months.
To thaw frozen cake, transfer portions to the refrigerator and allow to thaw overnight. For best texture, avoid thawing in the microwave, which can make the cake soggy or rubbery. Once thawed, you can gently warm individual servings in the microwave for 15-20 seconds if desired.
Pro tip: Freeze the cake before adding any additional toppings like whipped cream or powdered sugar for best results.
Serving Suggestions
This homemade lemon dump cake with cream cheese shines on its own but can be elevated with thoughtful accompaniments for a truly memorable dessert experience.
For a picture-perfect presentation, dust the cooled cake lightly with powdered sugar just before serving, and add a few thin lemon slices or small lemon wedges as a garnish. A few sprigs of fresh mint add beautiful color contrast and a hint of complementary flavor.
To enhance the creamy elements, serve each slice with a dollop of freshly whipped cream or a small scoop of high-quality vanilla ice cream that will slowly melt into the warm cake if served slightly heated.
For beverage pairings, consider:
- Hot or iced tea with a hint of mint
- Coffee with cream for a rich counterpoint
- Prosecco or Champagne for celebration
- Limoncello for an adults-only lemon-themed dessert experience
Serve the cake at room temperature or slightly warm for the best flavor profile and texture contrast between the cakey top and creamy layers beneath.
FAQ
Can I use lemon cake mix instead of yellow cake mix?
Yes, lemon cake mix works beautifully in this recipe and will intensify the citrus flavor. You may want to reduce the additional lemon zest by half to prevent the lemon flavor from becoming overwhelming.
What can I substitute for the instant lemon pudding?
If you can’t find instant lemon pudding, you can use vanilla pudding mix and increase the fresh lemon juice to 3 tablespoons and the zest to 2 tablespoons. Alternatively, you could make a homemade lemon curd (about 2 cups) as the base layer.
My cake mix stayed powdery on top. What went wrong?
This typically happens when the butter slices don’t cover enough of the cake mix surface. Make sure to slice the butter very thinly and arrange the slices to cover as much of the cake mix as possible. You can also gently press the cake mix into the cream cheese layer before adding the butter.
Can I make this recipe with reduced-fat cream cheese or butter?
While you can use reduced-fat cream cheese (Neufchâtel), the texture and richness will be slightly compromised. I don’t recommend using light butter or margarine as they contain more water and less fat, which can affect how the cake topping bakes.
How do I know when my lemon dump cake is fully baked?
The top should be golden brown across most of the surface, and you’ll see slight bubbling around the edges of the dish. If you insert a toothpick into the cake layer (not down into the cream cheese or lemon layers), it should come out with a few moist crumbs but no wet batter.
