Lemon Cream Cheese Dump Cake — Easy, Bright Dessert

Zesty lemon hits first, then a silky cream cheese layer melts into a tender crumb — this Lemon Cream Cheese Dump Cake tastes like a bakery shortcut. I developed and refined this version after testing it 8 times to balance tang, sweetness, and texture, and it delivers every time. The method is intentionally forgiving: you "dump" layers rather than whisk a complex batter, so the cake stays moist and the lemon flavor stays fresh. If you’ve been curious about skip-the-bowl desserts, this is a great place to start. Try it for a casual dinner, a potluck, or a last-minute dessert that looks like you planned ahead.

Why This Recipe Works

Layering instead of combining creates distinct textures: creamy middle, tender crumb, and a lightly caramelized top.
The cream cheese adds moisture and tang that prevent the boxed cake mix from tasting dry or artificial.
Fresh lemon juice and zest keep the flavor bright without becoming cloying when balanced with powdered sugar.
Baking at a moderate temperature lets the center set without the top burning; small steam pockets form and keep the cake soft.
Testing across different pans showed a 9×13-inch pan gives the best balance of depth and bake time.

Ingredients Breakdown

Cake mix (1 box, 432 g): Provides structure and quick crumb. Use a yellow or white cake mix for the best flavor. Avoid chocolate or spice mixes.
Cream cheese (226 g / 8 oz, full-fat): Adds tang, richness, and moisture. Low-fat cheese leaks more water when baked.
Eggs (2 large, 100 g): Bind the cream cheese layer and help set it while baking.
Lemon juice (60 ml / 1/4 cup) and zest (2 tsp / 2 lemons): Fresh lemon is essential. Bottled lemon juice tastes flat.
Powdered sugar (100 g / 3/4 cup): Sweetens and stabilizes the cream cheese layer; dissolves smoothly.
Sour cream or Greek yogurt (120 g / 1/2 cup): Adds creaminess and prevents curdling. You can substitute Greek yogurt, but expect a tangier flavor.
Unsalted butter (113 g / 1/2 cup / 4 oz), melted: Drizzled over the cake mix layer to keep the top from drying out and to create a buttery crust.
Optional: lemon curd or glaze for finishing. Adds shine and concentrated lemon flavor.

Ingredient substitutions and impact warnings:

Greek yogurt for sour cream: Slightly tangier and thinner; reduce lemon by 1 tsp if you prefer less tang.
Low-fat cream cheese: Will yield a looser center; chill the cream cheese longer before mixing to reduce breaking.
Different cake mix brands vary in sweetness. If using a very sweet mix, reduce powdered sugar by 25 g (2 tbsp).

Essential Equipment

9×13-inch (23 x 33 cm) baking dish: This volume prevents overflow and gives the right depth.
Electric mixer or sturdy whisk: For a smooth cream cheese layer.
Microplane grater: For bright lemon zest without the bitter pith.
Rubber spatula: For scraping the bowl clean and smoothing layers.
Instant-read thermometer (optional): Use to check center temperature; the filling should register around 74°C (165°F) when set.
If you don’t have a 9×13 pan, use a 3-quart (2.8 L) oven-safe baking dish as a substitute, but reduce bake time by 5–8 minutes and watch closely.

Step-by-Step Instructions

This recipe yields 12 servings. Prep time 15 minutes, cook time 40 minutes, total time 55 minutes. Inactive time: none.

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Grease the 9×13-inch (23 x 33 cm) dish lightly with butter or nonstick spray. Line the pan with parchment for easier serving if desired.

Step 2: Make the cream cheese filling

In a mixing bowl, beat 226 g (8 oz) cream cheese until smooth, about 1–2 minutes. Add 100 g (3/4 cup) powdered sugar, 2 large eggs (100 g), 120 g (1/2 cup) sour cream, 60 ml (1/4 cup) lemon juice, and 2 tsp lemon zest; beat another 1–2 minutes until silky. Scrape the bowl and taste for balance; it should be tangy but mellow.

Step 3: Spread layers in the pan

Pour the cream cheese mixture into the prepared pan and spread evenly with a spatula. Sprinkle the dry cake mix (432 g / 1 box) evenly over the cream cheese layer, covering every spot — this creates the crumb top. Drizzle 113 g (1/2 cup / 4 oz) melted butter in an even stream across the surface, about 60–90 seconds of drizzling. Do not mix the layers.

Step 4: Bake until set

Bake at 175°C (350°F) for 35–40 minutes, rotating the pan halfway through after 18–20 minutes. Bake until the top is golden and the center is set but still slightly jiggly, about 35–40 minutes. A thermometer inserted near the center should read about 74°C (165°F) when done. Let it cool for 20–30 minutes before slicing.

Step 5: Finish and serve

If desired, spread 80–100 g (1/3–1/2 cup) lemon curd across the top or sift 1–2 tbsp powdered sugar for a light dusting. Chill slightly for cleaner slices or serve warm with a spoonful of whipped cream. Cut into 12 squares and serve.

Expert Tips & Pro Techniques

Avoid overbeating the cream cheese: Stop once the mixture is smooth. Overbeating incorporates air and can cause cracks or weeping.
Use room-temperature eggs and cream cheese for a lump-free filling; 30 minutes on the counter usually works.
Common mistake: leaving large gaps in the cake mix layer. That yields uneven browning and oily spots. Press the cake mix lightly to fill holes before drizzling butter.
Make-ahead: Bake the cake, cool completely, then wrap tightly and refrigerate for up to 3 days. Bring to room temperature before serving for best texture.
Professional trick for a cleaner slice: Chill the cake for 1 hour, then score with a sharp knife and reheat slices briefly if you want them warm.
If the top browns too quickly, tent loosely with foil after 20 minutes and continue baking.

Storage & Reheating

Refrigerator: Store in an airtight container or wrapped tightly with plastic wrap for up to 4 days. Slices keep their best texture for the first 48 hours.
Freezer: This cake freezes well for up to 3 months. Wrap individual slices in plastic and place in a freezer bag. Thaw overnight in the refrigerator.
Reheating: Reheat a single slice in a 175°C (350°F) oven for 8–10 minutes, or microwave for 20–30 seconds on medium power for a quick warm serving. Avoid long microwave times; they make the texture rubbery.

Variations & Substitutions

Gluten-Free Version: Replace the boxed cake mix with a 1:1 gluten-free cake mix (such as Bob’s Red Mill), 432 g equivalent. Add ½ tsp xanthan gum if your mix lacks it. Bake time may increase by 3–6 minutes.
Lemon Blueberry: Gently fold 150 g (1 cup) fresh blueberries into the cream cheese layer before spreading. Reduce lemon zest to 1½ tsp to keep balance. Watch for extra moisture; add 2 tbsp flour to the cream cheese mix if it seems too loose.
Keto-Friendly: Use an almond flour-based cake mix equivalent (approximately 200 g almond flour plus 50 g erythritol and 1 tsp baking powder) and reduce powdered sugar to a low-carb sweetener equivalent. Texture will be denser; bake 5–8 minutes longer.
Lighter Version: Use low-fat cream cheese and nonfat Greek yogurt in place of sour cream. Expect a slightly looser filling and tangier flavor; chill longer before slicing.
Citrus swap: For a different profile, substitute 60 ml (1/4 cup) orange juice and 1 tbsp orange zest. Keep all other amounts the same.

Serving Suggestions & Pairings

Garnish with fresh berries and whipped cream for a party-ready plate.
Serve alongside lightly sweetened iced tea to balance the lemon brightness.
Pair with a scoop of vanilla bean ice cream for warm-cold contrast.
For a brunch, add a side of scrambled eggs and fresh fruit, or pair with our lemon cream cheese muffins for a themed spread.

Nutrition Information
Per serving (serving size: 1 of 12 squares)

Calories: 360 kcal
Total Fat: 18 g
Saturated Fat: 10 g
Cholesterol: 75 mg
Sodium: 320 mg
Total Carbohydrates: 42 g
Dietary Fiber: 0.8 g
Sugars: 27 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cake turn out dry?
A: Dryness usually means the cake baked too long or your oven runs hot. Reduce bake time by 3–5 minutes next time and check for a gentle jiggle in the center at 35 minutes.

Q: Can I make this without eggs?
A: Yes. Replace each egg with 60 g (1/4 cup) of unsweetened applesauce or a commercial egg replacer. The texture will be slightly denser and less set in the center.

Q: Can I double this recipe?
A: Yes, but use two 9×13-inch pans rather than one larger pan to keep depth consistent. Baking time will be similar; rotate pans halfway through for even browning.

Q: Can I prepare this the night before?
A: Absolutely. Bake and cool fully, then cover and refrigerate overnight. Bring to room temperature or warm briefly before serving.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps well for up to 4 days. For best texture, eat within 48 hours.

Q: My top is oily after baking. What happened?
A: That happens when butter pools in gaps of the cake mix. Press the cake mix lightly before drizzling butter next time and distribute the butter more evenly.

Q: Can I use bottled lemon juice?
A: In a pinch, yes, but fresh lemon juice and zest give a brighter, cleaner flavor. Bottled juice often tastes flat.

Conclusion

This Lemon Cream Cheese Dump Cake is a fast, crowd-pleasing dessert that balances tang and richness with minimal effort. For another take on the same idea, see The Kitchn’s lemon cream cheese dump cake recipe for a slightly different technique. If you want a pared-down, four-ingredient version for busy nights, check out 12 Tomatoes’ 4-Ingredient Lemon Cream Cheese Dump Cake for inspiration and shortcuts.