Lemon Cream Cheese Dump Cake You Must Try Now
Discover this Lemon Cream Cheese Dump Cake You Must Try Now! Tangy citrus meets creamy richness in an effortless dessert that's ready in minutes but tastes like hours of work.
Servings: 12 slices
Calories: 387kcal
Ingredients
For the Base Layer:
- 1 box lemon cake mix 15.25 oz
- ½ cup unsalted butter melted
- 1 large egg
- For the Cream Cheese Layer:
- 2 packages 8 oz each cream cheese, softened
- 2 large eggs
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Top Layer:
- ½ cup unsalted butter cut into thin slices
- Optional: 2 tablespoons lemon zest for extra citrus punch
Smart Substitutions:
Don't have exactly what you need? Here's how to pivot without sacrificing flavor:
No lemon cake mix? Use yellow or white cake mix and add an extra 2 tablespoons of lemon zest and 1 teaspoon lemon extract.
Cream cheese alternatives: Greek yogurt cream cheese or Neufchâtel cheese work wonderfully for a lighter version. For dairy-free options, several plant-based cream cheese alternatives will work, though the texture may vary slightly.
Fresh lemon shortage? While fresh is best for the brightest flavor, you can substitute 3 tablespoons of bottled lemon juice. For zest, 1 teaspoon of lemon extract can replace 1 tablespoon of zest in a pinch.
Powdered sugar substitute: Blend granulated sugar in a food processor until fine, then measure what you need (add 1 teaspoon cornstarch per cup for stability).
Butter options: While unsalted butter gives you control over the salt level, salted butter works fine—just omit any additional salt in the recipe. For dairy-free needs, a quality plant-based butter substitute performs well.
Instructions
Before You Begin
Before diving into the actual mixing and baking, take a moment to:
- Set your oven to preheat at 350°F (175°C)
- Gather all ingredients on your counter, allowing refrigerated items like cream cheese, butter, and eggs to come to room temperature
- Prepare a 9×13-inch baking dish with a light coating of cooking spray or butter
Mixing the Cream Cheese Layer
- This layer creates that irresistible tangy-sweet middle that makes this dessert so special:
- In a mixing bowl, beat the softened cream cheese until it's completely smooth and free of lumps
- Gradually add your powdered sugar while continuing to mix
- Once combined, blend in your eggs one at a time
- Finally, stir in the lemon juice and zest, mixing until you have a silky, uniform consistency
- Quick Tip: If your cream cheese still has a few small lumps, press the mixture through a sieve for perfectly smooth results!
Creating the Cake Layers
- Now for the signature "dump cake" technique:
- In a separate bowl, combine your dry cake mix with one beaten egg
- Pour in the melted butter and stir until you have a crumbly, moist mixture
- Take about two-thirds of this mixture and press it firmly into the bottom of your prepared baking dish, creating an even base layer
- Pour your cream cheese mixture over this base, spreading it gently to the edges
- Sprinkle the remaining cake mixture evenly over the top
- Arrange thin slices of butter across the surface of the cake (this creates a beautifully golden, slightly crisp top)
Baking Your Creation
- The transformation happens in the oven:
- Bake at 350°F for 40-45 minutes, or until the edges are set and the top is golden brown
- Look for slight browning on the crumble topping and a center that still has a gentle wobble when the pan is lightly shaken
- Remove from the oven and place on a cooling rack
The Cooling Phase
- Patience is key for the perfect texture:
- Allow your cake to cool at room temperature for at least 30 minutes
- For the best slicing results, refrigerate for a minimum of 2 hours before serving
- As it cools, the layers will set and the flavors will deepen and meld together
Notes
Nutrition Information (Per Serving)
Total Fat -21g
Saturated Fat -13g
Cholesterol -95mg
Sodium -312mg
Carbohydrates -45g
Fiber -0.5g
Sugar -28g
Protein -5g