Description
Understanding why dump cakes work helps you master this lemon cream cheese dump cake perfectly. When you pour melted butter over dry cake mix, the butter hydrates the mix just enough to create a crumbly, streusel-like topping. Meanwhile, the moisture from the cream cheese and lemon layer steams up from below, creating a cake-like texture in the middle. It’s essentially a self-layering dessert that requires zero frosting, zero fancy techniques—just strategic layering and proper baking.
The cream cheese adds both richness and structure to the lemon layer. As it bakes, the cream cheese sets slightly, giving the filling body so it’s not just liquid pooling at the bottom. The lemon juice and zest provide brightness that cuts through the richness, preventing the dessert from feeling heavy despite its indulgent nature. This careful balance of ingredients is what elevates this from a simple dump cake to an elegant lemon cream cheese cake.
Ingredients
Essential Ingredients for Lemon Cream Cheese Dump Cake
To create this spectacular yet simple dessert, you’ll need:
For the Cream Cheese Layer:
- 16 ounces (2 blocks) cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest (from 2–3 lemons)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cake Layer:
- 1 box (15.25 oz) yellow or lemon cake mix
- ½ cup (1 stick) unsalted butter, melted
- Optional: ¼ cup sliced almonds for extra crunch
For Serving:
- Whipped cream or vanilla ice cream
- Ground cinnamon for dusting
- Fresh lemon slices for garnish
- Mint leaves for garnish
- Powdered sugar for dusting
The quality of your cream cheese matters significantly in this recipe. I always use full-fat, block-style cream cheese (not the spreadable kind in a tub) for the best texture. Similarly, fresh lemon juice is non-negotiable—bottled juice simply doesn’t have the same bright, complex flavor that makes this lemon cream cheese dump cake shine.
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray. This cake can stick if not properly greased, so don’t skip this step! Make sure your cream cheese is truly softened—leave it at room temperature for at least an hour, or microwave it in 10-second intervals if you’re pressed for time. Softened cream cheese is crucial for a smooth, lump-free filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. This step incorporates air and removes any lumps. Add the sugar and beat for another minute until well combined and slightly lighter in color.
Add the eggs one at a time, beating well after each addition. The eggs help bind everything and give the filling structure. Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and salt. Beat until the mixture is completely smooth and homogeneous. The mixture should be pourable but thick enough to coat the back of a spoon.
Pour this glorious lemon-cream cheese mixture into your prepared baking dish, spreading it evenly to the corners. This becomes the foundation of your lemon cream cheese dump cake.
Here’s where the “dump” part comes in! Open your box of cake mix and evenly sprinkle the dry mix over the entire surface of the cream cheese layer. Don’t stir—just let it sit on top like a blanket. Use a spatula to gently spread it into an even layer if needed, but resist the urge to mix it with the cream cheese below.
If you’re adding sliced almonds for extra texture (which I highly recommend), sprinkle them evenly over the dry cake mix.
Melt your butter in the microwave or on the stovetop. Once melted, drizzle it evenly over the entire surface of the dry cake mix. Try to cover as much of the dry mix as possible—this is what creates that beautiful golden, crispy topping. The butter will seep down through the cake mix, hydrating it and helping it bake into delicious crumbles.
Don’t worry if some areas have more butter than others—that variation actually creates nice textural differences in the finished lemon dump cake.
Place the baking dish in your preheated oven and bake for 45-55 minutes. The cake is done when the top is golden brown and crispy-looking, and the edges are bubbling. The center should still jiggle slightly when you gently shake the pan—this indicates that perfect custardy texture underneath.
If the top starts browning too quickly before the center is set, tent the dish loosely with aluminum foil for the remaining baking time.
This is perhaps the hardest part—waiting! Remove the cake from the oven and let it cool at room temperature for at least 30 minutes. Then refrigerate it for at least 2 hours, but preferably 4 hours or overnight. This cooling period allows the cream cheese layer to set properly, giving you those clean slices instead of a runny mess.
The wait is absolutely worth it. When properly chilled, this lemon cream cheese dump cake slices beautifully, revealing those three gorgeous layers.
When ready to serve, cut generous squares and transfer them to dessert plates. Top each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream (both are amazing!). Dust lightly with cinnamon and powdered sugar. Garnish with a thin lemon slice and a small mint leaf for that professional bakery look.
The contrast between the cold, creamy filling and the slightly warm crumb topping (if served shortly after cooling) is absolutely divine. However, this cake is equally delicious served completely chilled straight from the refrigerator.