Lemon Cream Cheese Dump Cake
Lemon Cream Cheese Dump Cake is a delightfully tangy and creamy dessert combining zesty lemon flavor with rich cream cheese and a moist yellow cake base. Easy to prepare and perfect for any occasion, this cake offers a luscious texture and balanced sweetness that pleases every palate.
- Author: Kaeli
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free cake mix)
Dry Ingredients
- 1 box yellow cake mix (or gluten-free cake mix for variation)
- 1 package lemon pudding mix
Dairy & Eggs
- 8 oz cream cheese, softened
- 2 large eggs
- 1 cup sour cream or Greek yogurt
- 1/2 cup (1 stick) butter, melted
Flavorings
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Prepare the Cream Cheese Layer: Soften the cream cheese, then beat it together with the eggs, fresh lemon juice, lemon zest, and sour cream or Greek yogurt until the mixture is smooth and well combined. This forms the tangy and moist base of the cake.
- Layer the Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese mixture in your baking dish, spreading it out to ensure even baking.
- Add Butter for Moisture: Slowly drizzle the melted butter over the top of the cake mix layer. This helps create a moist texture and a golden brown crust when baked.
- Bake Until Golden: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes, or until the top is bubbling and golden brown. Allow it to cool slightly before serving.
Notes
- Use room temperature cream cheese and melted butter for easy mixing and smooth batter.
- Do not overmix the cream cheese layer to keep the texture light and tender.
- Zest fresh lemons for a brighter flavor instead of using pre-packaged zest.
- If edges brown too fast, cover them with foil halfway through baking.
- Serve the cake slightly warm or at room temperature for the creamiest texture.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon dump cake, cream cheese dessert, easy lemon cake, dump cake recipe, gluten-free lemon cake