Lemon Cream Cheese Dump Cake

Why You’ll Love This Recipe

This Lemon Cream Cheese Dump Cake is incredibly simple to make yet bursting with flavor. The best part? It’s a “dump” cake, meaning you literally dump all the ingredients into the pan, and it bakes itself into a rich, creamy, and zesty dessert. The smooth cream cheese layer pairs perfectly with the citrusy lemon, and the cake mix gives it the perfect crumbly topping. It’s the ultimate no-fuss dessert, and your friends and family will love it!

Ingredients

• 1 box lemon cake mix

• 8 oz cream cheese (softened)

• 1/2 cup unsalted butter (melted)

• 1 can sweetened condensed milk

• 1/2 cup lemon juice

• 1/2 cup powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a medium mixing bowl, combine the softened cream cheese and sweetened condensed milk. Stir until smooth and well-combined.

3. Add in the lemon juice and powdered sugar, mixing until everything is well incorporated.

4. Pour the cream cheese mixture into the bottom of the greased baking dish, spreading it out evenly.

5. Sprinkle the dry lemon cake mix over the cream cheese mixture, spreading it out as evenly as possible.

6. Drizzle the melted butter over the top of the cake mix.

7. Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly.

8. Remove from the oven and let cool for a few minutes before serving.

Servings and Timing

• Servings: 8-10 servings

• Prep Time: 10 minutes

• Cook Time: 45-50 minutes

• Total Time: 55-60 minutes

Variations

1. Add fruit: You can mix in fresh or canned fruit like blueberries, strawberries, or raspberries for a burst of flavor.

2. Swap the lemon: If you’re not a fan of lemon, you can use orange cake mix and orange juice for a different citrus flavor.

3. Cream cheese variation: Instead of regular cream cheese, try flavored cream cheese such as strawberry or blueberry to enhance the fruity taste.

4. Toppings: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 4-5 days.

• Reheating: To reheat, place a serving in the microwave for 20-30 seconds or bake in the oven at 350°F (175°C) for about 10 minutes to warm through.

FAQs

1. Can I make this Lemon Cream Cheese Dump Cake ahead of time?

Yes, you can make this cake ahead of time. Prepare it, bake it, and store it in the refrigerator. It will stay fresh for a few days.

2. Can I use a different flavor of cake mix?

Absolutely! You can swap the lemon cake mix for any other flavor like vanilla, orange, or strawberry.

3. What is the texture of this dump cake?

The texture is rich and creamy on the bottom from the cream cheese and sweetened condensed milk, with a golden, crumbly top from the cake mix.

4. Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

5. Can I make this recipe gluten-free?

Yes, you can substitute the lemon cake mix with a gluten-free version to make this recipe gluten-free.

6. How do I know when the cake is done?

The cake is done when the top is golden brown and the edges are bubbly. You can also insert a toothpick in the center to check for doneness.

7. Can I use a different type of cheese?

Cream cheese is the best option for this recipe, but you could experiment with mascarpone cheese for a slightly different flavor and texture.

8. Can I make this cake in a smaller pan?

Yes, you can use a smaller pan, but make sure to adjust the baking time accordingly. A 9×9-inch pan will require a shorter baking time.

9. Is this recipe suitable for vegans?

No, this recipe contains dairy ingredients like cream cheese and butter, but you could try using dairy-free alternatives to make it vegan.

10. Can I add more lemon flavor?

If you love lemon, you can add more lemon zest to the cream cheese mixture or increase the amount of lemon juice for an extra tangy kick.

Conclusion

This Lemon Cream Cheese Dump Cake is a crowd-pleaser that delivers a sweet, tangy, and creamy dessert with minimal effort. It’s easy to make, packed with flavor, and perfect for any occasion. Whether you’re having a family dinner, a holiday celebration, or simply craving a comforting treat, this cake is sure to impress. Give it a try and enjoy the delightful flavors!

Lemon Cream Cheese Dump Cake

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Lemon Cream Cheese Dump Cake is a quick and easy dessert that combines the tangy zest of lemon, the richness of cream cheese, and the golden crumb topping of cake mix. With minimal effort and maximum flavor, it’s perfect for a last-minute treat or a delicious crowd-pleaser. Easy to make, it’s the ideal dessert for any occasion.

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Ingredients

1 box lemon cake mix

8 oz cream cheese (softened)

1/2 cup unsalted butter (melted)

1 can sweetened condensed milk

1/2 cup lemon juice

1/2 cup powdered sugar

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Instructions

• Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

• In a medium bowl, combine the softened cream cheese and sweetened condensed milk. Stir until smooth and well combined.

• Add lemon juice and powdered sugar, mixing until incorporated.

• Spread the cream cheese mixture evenly in the bottom of the prepared baking dish.

• Sprinkle the dry lemon cake mix over the cream cheese mixture.

• Drizzle the melted butter evenly over the cake mix.

• Bake for 45-50 minutes, or until the top is golden brown and bubbly.

• Remove from the oven and allow it to cool for a few minutes before serving.

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Notes

• If you prefer a different citrus flavor, you can substitute lemon cake mix and lemon juice with orange cake mix and orange juice.

• Add fresh or canned fruits like blueberries, strawberries, or raspberries for an added burst of flavor.

• For a richer dessert, serve with whipped cream or vanilla ice cream.