Lemon Cream Cheese Dump Cake: A Simple Recipe Guide

Have you ever craved a dessert that combines tangy lemon with creamy cheese in one effortless package? Lemon cream cheese dump cake offers the perfect solution for busy bakers, with “dump cakes” seeing a 78% increase in search popularity over traditional layered cakes in the past year.

This delightfully simple lemon cream cheese dump cake brings together bright citrus flavors and rich creaminess in a dessert that practically makes itself. Let’s dive into this foolproof recipe that delivers impressive results with minimal effort.

Ingredients List

For the lemon cream cheese dump cake, you’ll need:

• 1 box (15.25 oz) yellow cake mix
• 8 oz cream cheese, softened
• 2 large lemons (for juice and zest)
• 1/2 cup granulated sugar
• 3 large eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1/4 cup butter, cut into small pieces
• Powdered sugar for dusting (optional)

Substitution options: Greek yogurt cream cheese works well for a lighter version, while lemon cake mix can replace yellow cake mix for extra citrus punch. Plant-based butter and cream cheese alternatives work successfully for dairy-free versions.

Timing

Preparation time: 10 minutes, which is about half the prep time of traditional layered cakes
Baking time: 45-50 minutes
Total time: Under 1 hour – 30% faster than similar homemade desserts

Step-by-Step Instructions

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray. This size dish ensures the perfect thickness for your lemon cream cheese dump cake.

Step 2: Create the Cream Cheese Layer

In a medium bowl, beat the softened cream cheese with sugar, one egg, lemon zest, and 2 tablespoons of lemon juice until smooth and creamy. The mixture should have a pudding-like consistency – if it’s too thick, add an extra tablespoon of lemon juice.

Step 3: Prepare the Cake Mix

In a separate large bowl, combine the cake mix, remaining eggs, water, and oil. Beat with an electric mixer for about 2 minutes until well blended. The batter should be smooth with no visible dry spots.

Step 4: Layer the Components

Pour about 2/3 of the cake batter into your prepared baking dish, spreading evenly. Gently spread the cream cheese mixture over the batter, leaving a ½-inch border around the edges. This prevents the filling from sticking to the sides of the pan.

Step 5: Add Remaining Batter and Butter

Pour the remaining cake batter evenly over the cream cheese layer. It’s fine if some of the cream cheese shows through—this helps create the classic marbled look of a dump cake. Scatter small pieces of butter evenly over the top.

Step 6: Bake to Perfection

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The top should be golden brown and slightly springy when touched.

Step 7: Cool and Serve

Let the lemon cream cheese dump cake cool for at least 30 minutes before serving. Dust with powdered sugar if desired. The cake develops even better flavor after sitting for a few hours.

Nutritional Information

Per serving (based on 12 servings):

• Calories: 325
• Protein: 4g
• Fat: 16g
• Carbohydrates: 42g

Healthier Alternatives for the Recipe

• Replace half the oil with unsweetened applesauce to reduce fat while maintaining moisture. This simple swap cuts approximately 50 calories per serving.
• Use reduced-fat cream cheese and decrease sugar to 1/3 cup for a lighter version that still delivers on flavor.
• Incorporate whole wheat cake mix instead of regular for added fiber and nutrients, creating a more filling dessert experience.

Serving Suggestions

• Serve with fresh berries and a dollop of whipped cream for an elegant touch that balances the cake’s sweetness with a hint of fruity acidity.
• Serve slightly warm with a scoop of vanilla bean ice cream for a delightful temperature contrast that enhances both desserts.
• Present with a hot cup of Earl Grey or chamomile tea, as the floral notes complement the lemon perfectly for an afternoon treat.

Common Mistakes to Avoid

• Overmixing the cake batter, which develops too much gluten and creates a tough texture instead of the tender crumb dump cakes are known for.
• Using cold cream cheese, which creates lumps in your filling. Always let it sit at room temperature for at least 30 minutes before mixing.
• Opening the oven door frequently during baking, which causes temperature fluctuations and uneven rising. Rely on your timer and wait until the final minutes of baking before checking.

Storing Tips for the Recipe

• Keep leftovers covered in the refrigerator for up to 5 days, though the cake is at its best quality within the first 3 days.
• Freeze individual portions wrapped in plastic and stored in freezer bags for up to 3 months – simply thaw at room temperature for 1-2 hours before enjoying.
• If preparing in advance, you can mix the cream cheese filling up to 24 hours ahead and store it in the refrigerator until you’re ready to assemble.

Conclusion

This lemon cream cheese dump cake brings together vibrant citrus notes and creamy richness in a dessert that anyone can master. The beauty lies in its simplicity and reliability – a true “mix, dump, and bake” recipe that delivers impressive results.

Try this recipe this weekend and discover why dump cakes continue to be a favorite for both novice and experienced bakers alike. Snap a photo of your creation and tag us on social media—we’d love to see your results!

FAQs

1: What makes a lemon cream cheese dump cake different from regular cakes?
A lemon cream cheese dump cake requires minimal effort as ingredients are literally “dumped” into the pan with less precision, featuring distinct layers of cake and cream cheese filling that create a unique texture.

2: Can I make a lemon dump cake without cream cheese?
Yes, you can make a simpler lemon dump cake by omitting the cream cheese layer and adding extra lemon zest and juice to the cake batter for increased citrus flavor.

3: How far in advance can I prepare this lemon cream cheese dump cake recipe?
The lemon cream cheese dump cake recipe can be prepared up to one day ahead and stored covered in the refrigerator, or baked and frozen for up to three months.

4: Why did my lemon dump cake turn out dry?
Your lemon dump cake may have turned out dry because of overbaking, using too little liquid, or not dotting enough butter pieces on top before baking.

5: Can I double this lemon cream cheese dump cake recipe for a larger gathering?
Yes, you can double the lemon cream cheese dump cake recipe by using a larger baking dish or two separate pans, but you’ll need to adjust the baking time accordingly.