This Tangy Lemon Cream Cheese Dump Cake is a wonderful mix of bright lemon flavor and smooth cream cheese all baked into a buttery, golden crust. It’s sweet and tart at the same time, with a soft and creamy middle that’s just so comforting. The crust adds a nice little crunch that balances everything perfectly.
I love how easy this cake comes together—you just ‘dump’ the ingredients into the pan, making it a great choice for busy days or when I want a quick, delicious dessert without too much fuss. The tang from the lemon keeps it fresh and light, which I really enjoy, especially when the weather starts to warm up.
My favorite way to serve this cake is with a dollop of whipped cream or a sprinkle of powdered sugar right before serving. It’s one of those desserts that everyone seems to go back for seconds on, and I always find it’s a hit at family gatherings or casual get-togethers. If you like lemon goodies with a creamy twist, you’ll find this cake so comforting and simple to love.
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the crust and topping. You can swap it for a white or lemon cake mix to boost lemon flavor. Gluten-free mixes work too if you need that option.
Cream Cheese: It adds creaminess and tang. Make sure it’s softened for smooth mixing. For a dairy-free version, try using vegan cream cheese.
Lemon Juice & Zest: Fresh lemon juice and zest give bright, zesty flavor. Bottled lemon juice works in a pinch, but fresh is best for brightness.
Butter: Melted butter is key for the crispy, golden crust. Use salted or unsalted—you can add a pinch of salt if using unsalted. For a dairy-free option, try melted coconut oil.
How Do You Get a Creamy Filling and a Crunchy Crust in a Dump Cake?
The trick is layering and the butter pouring step. First, you spread half the cake mix dry. Then pour the cream cheese mixture over it, and sprinkle the rest of the cake mix on top. The final drizzle of melted butter on top creates the crispy crust while baking.
- Make sure the cream cheese is fully softened to blend smoothly with eggs, sugar, juice, and zest.
- Don’t stir layers after dumping; keeping them separate helps create that signature texture contrast.
- Bake until golden and set—Test with a toothpick in the crust, but the filling stays creamy.
- Let the cake cool a bit before cutting so the filling firms up without losing creaminess.
Equipment You’ll Need
- 9×13-inch baking dish – I use this size because it bakes evenly and fits all the layers perfectly.
- Mixing bowls – for beating the cream cheese mixture and preparing ingredients easily.
- Electric mixer or whisk – makes mixing smooth and quick, especially for the cream cheese filling.
- Measuring cups and spoons – for accurate measurements of ingredients like lemon juice and zest.
- Rubber spatula – helps spread the cream cheese mixture evenly and scrape bowls clean.
- Oven mitts – for safe removal from the oven when it’s done baking.
Flavor Variations & Add-Ins
- Swap lemon for lime or orange juice and zest to create different citrus flavors.
- Add fresh berries or sliced strawberries on top before baking for added sweetness and texture.
- Mix in shredded coconut or chopped nuts into the crust for extra crunch and flavor.
- Use cream cheese flavored with vanilla or other extracts to change up the taste.
Tangy Lemon Cream Cheese Dump Cake with Buttery Crust
Ingredients You’ll Need:
For The Cake:
- 1 box yellow cake mix (about 15.25 ounces)
- 1/2 cup unsalted butter, melted
For The Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tsp vanilla extract
For Serving (Optional):
- Whipped cream
- Extra lemon zest
How Much Time Will You Need?
This cake takes about 10 minutes to prepare and 40 to 45 minutes to bake. Add an extra 15-20 minutes for cooling, so plan for about an hour before serving. It’s a quick and simple dessert to whip up any time!
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to make sure the cake doesn’t stick and can be served easily.
2. Mix the Cream Cheese Filling
In a large bowl, beat together the softened cream cheese, sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth and creamy. An electric mixer or a whisk works great here.
3. Layer the Cake Mix and Filling
Spread half of the dry yellow cake mix evenly across the bottom of your prepared baking dish. Pour the cream cheese filling evenly over the cake mix layer. Then sprinkle the remaining dry cake mix on top.
4. Add the Buttery Crust
Drizzle the melted butter evenly over the top layer of cake mix to create a delicious, buttery crust as it bakes.
5. Bake and Cool
Bake in the preheated oven for 40 to 45 minutes until the top turns golden brown and the cream cheese filling is set. Once baked, let the cake cool for 15-20 minutes to help the filling firm up.
6. Serve and Enjoy
Serve your tangy lemon cream cheese dump cake warm or at room temperature. For an extra touch, add a dollop of whipped cream and a sprinkle of lemon zest on top. Enjoy your easy, delicious dessert!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use softened cream cheese for a smooth filling. If using frozen, thaw it overnight in the fridge and let it come to room temperature before mixing to avoid lumps.
How Should I Store Leftover Dump Cake?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual slices gently in the microwave or enjoy cold — the flavors actually deepen after chilling!
Can I Make This Cake Dairy-Free?
Absolutely! Use dairy-free cream cheese and substitute the butter with melted coconut oil or a plant-based butter alternative for similar texture and flavor.
Can I Add Fresh Fruit to This Dump Cake?
Yes! Adding fresh berries or sliced fruit on top of the cream cheese layer before sprinkling the cake mix adds freshness and texture. Just make sure not to overload so the cake bakes evenly.
