If you're looking for a quick, effortless, and irresistibly delicious dessert, this Lemon Cream Cheese Dump Cake is exactly what you need. With its bright citrus flavor, creamy texture, and buttery cake topping, this dessert is perfect for spring and summer gatherings—or any time you crave something sweet with a hint of tang. Best of all, it requires minimal effort—just mix, dump, and bake!
Why You’ll Love This Lemon Cream Cheese Dump Cake
- Simple & Quick: No complicated steps—just mix the ingredients and bake.
- Perfectly Balanced Flavor: The tartness of lemon juice complements the rich cream cheese and sweet cake.
- Ultra Creamy Texture: Thanks to the sweetened condensed milk and cream cheese, every bite is smooth and luscious.
- Versatile: Easily customize it with different cake mix flavors or toppings.
Ingredients & Their Roles
Each ingredient in this recipe plays a crucial part in creating the perfect texture and flavor.
For the Cake:
- 1 (18.25-ounce) package yellow cake mix – Forms the base of the cake, adding a classic buttery flavor. You can swap this with lemon cake mix for an extra citrusy punch.
- 1/4 cup butter, melted – Helps create a golden-brown, slightly crispy topping while keeping the cake moist.
For the Creamy Lemon Layer:
- 1 (8-ounce) package cream cheese, softened – Adds richness, creaminess, and a slight tang that pairs beautifully with the lemon.
- 1 (14-ounce) can sweetened condensed milk – Sweetens the filling and enhances the smooth texture.
- 1/2 cup lemon juice (freshly squeezed preferred) – Brings bright acidity, balancing out the sweetness. If you love an extra tart flavor, increase this to ¾ cup.
- 1 teaspoon lemon zest – Adds an intense lemon aroma and depth of flavor.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray to prevent sticking.
2. Mix the Batter
In a large bowl, combine the cake mix, softened cream cheese, sweetened condensed milk, lemon juice, and lemon zest. Whisk or beat with an electric mixer until the mixture is smooth and well combined.
3. Pour into the Pan
Evenly pour the batter into the prepared baking dish, smoothing out the top with a spatula.
4. Drizzle with Butter
Drizzle the melted butter evenly over the batter. This will create a beautifully golden, slightly crisp topping as it bakes.
5. Bake to Perfection
Place the dish in the oven and bake for 30-35 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6. Cool & Serve
Let the cake cool completely before slicing. This allows the creamy layer to set properly for the best texture.
Pro Tips for the Best Lemon Cream Cheese Dump Cake
- For a More Intense Lemon Flavor: Add 1 tablespoon of lemon extract to the batter.
- Want a Different Cake Base? Try white, vanilla, or even a lemon cake mix for a unique twist.
- Make it Extra Tart: Increase the lemon juice to ¾ cup for a stronger citrus kick.
- Serving Suggestions: Pair with whipped cream, fresh berries, or a light dusting of powdered sugar for a beautiful presentation.
Serving & Storage
- Serve warm or chilled—both ways are equally delicious!
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices for up to 3 months and thaw before serving.
Final Thoughts
This Lemon Cream Cheese Dump Cake is the perfect low-effort, high-reward dessert that will wow your family and guests. The zesty lemon, velvety cream cheese, and buttery cake mix combine for a dessert that’s both refreshing and indulgent. Whether you're making it for a potluck, holiday gathering, or a casual family dessert, this easy cake will always be a hit.
Give it a try today and enjoy a slice of sunshine in every bite!