There’s something magical about a dessert that comes together with minimal fuss, and that’s exactly what you’ll find with this Lemon Cream Cheese Dump Cake.
As a busy home cook, I often crave something sweet but don’t have hours to spend in the kitchen. This cake is my go-to solution for those moments when I want to impress friends or family without breaking a sweat.
With its bright lemon flavor and creamy texture, it’s a delightful treat that feels special, yet it’s incredibly easy to whip up. Trust me, your taste buds will thank you!
Why You’ll Love This Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is a dream come true for anyone who loves dessert but hates complicated recipes.
It’s quick to prepare, taking just 15 minutes of your time, and the baking does the rest.
The combination of tangy lemon and creamy cheese creates a flavor explosion that’s hard to resist.
Plus, it’s versatile enough for any occasion, from casual family dinners to festive gatherings. You’ll be the star of the dessert table!
Ingredients for Lemon Cream Cheese Dump Cake
Creating this Lemon Cream Cheese Dump Cake is a breeze, thanks to a handful of simple ingredients.
Here’s what you’ll need:
Lemon cake mix: The star of the show! This mix provides the base and that zesty lemon flavor.
Cream cheese: Softened to perfection, it adds a rich, creamy layer that balances the tartness of the lemon.
Unsalted butter: Melted and drizzled, it brings moisture and richness to the cake.
Powdered sugar: This sweetens the cream cheese layer, making it irresistibly smooth.
Water: Just a bit to help the cake mix come together beautifully.
Vanilla extract: A splash of this adds depth and warmth to the overall flavor.
Fresh blueberries (optional): These little gems can be sprinkled on top for a burst of color and flavor.
Whipped cream (for serving, optional): A dollop of this on top makes for a delightful finishing touch.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
Feel free to get creative! You can swap blueberries for raspberries or strawberries if you prefer a different fruity twist.
How to Make Lemon Cream Cheese Dump Cake
Making this Lemon Cream Cheese Dump Cake is as easy as pie—well, easier!
Follow these simple steps, and you’ll have a delicious dessert ready in no time.
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C).
While that’s heating up, grab a 9×13-inch baking dish and grease it with non-stick spray or a bit of butter.
This will ensure your cake comes out easily and doesn’t stick.
Step 2: Prepare the Cream Cheese Mixture
In a mixing bowl, combine the softened cream cheese and powdered sugar.
Mix until it’s smooth and creamy—think of it as a sweet cloud!
Spread this luscious mixture evenly across the bottom of your prepared baking dish.
Step 3: Add the Cake Mix
Now, take your dry lemon cake mix and sprinkle it evenly over the cream cheese layer.
Don’t mix it in; just let it sit on top.
This layering is what makes the cake so delightful!
Step 4: Pour the Butter
Next, drizzle the melted butter evenly over the cake mix.
Make sure every bit of the mix is covered.
This will create a rich, buttery crust as it bakes.
Step 5: Mix Water and Vanilla
In a separate bowl, combine the water and vanilla extract.
Pour this mixture over the cake mix and butter without stirring.
Trust the process; it will all come together beautifully in the oven!
Step 6: Add Optional Blueberries
If you’re feeling fruity, sprinkle fresh blueberries on top of the mixture.
They add a pop of color and a burst of flavor.
But if you prefer, you can skip this step or swap them for raspberries or strawberries.
Step 7: Bake the Cake
Pop your baking dish into the preheated oven.
Bake for 40-45 minutes, or until the top is golden brown.
To check for doneness, insert a toothpick in the center; it should come out clean.
Step 8: Cool and Serve
Once baked, allow the cake to cool for about 10 minutes.
This waiting period makes it easier to cut and serve.
Enjoy it warm, topped with a dollop of whipped cream if you like.
Tips for Success
Make sure your cream cheese is softened for easy mixing.
Don’t skip greasing the baking dish; it prevents sticking.
For a tangier flavor, add lemon zest to the cream cheese mixture.
Keep an eye on the baking time; ovens can vary.
Let the cake cool slightly before serving for the best texture.
Equipment Needed
9×13-inch baking dish: A standard size for this recipe; you can use any similar-sized dish.
Mixing bowls: A couple of medium-sized bowls will do the trick.
Electric mixer or whisk: An electric mixer makes it easier, but a whisk works just fine.
Measuring cups and spoons: Essential for accurate ingredient measurements.
Spatula: Perfect for spreading the cream cheese mixture evenly.
Variations
Fruit Swaps: Instead of blueberries, try raspberries, strawberries, or even diced peaches for a different fruity twist.
Gluten-Free Option: Use a gluten-free lemon cake mix to make this dessert suitable for those with gluten sensitivities.
Vegan Adaptation: Substitute cream cheese with a vegan alternative and use a plant-based butter for a dairy-free version.
Nutty Crunch: Add chopped walnuts or pecans on top before baking for an extra layer of texture and flavor.
Chocolate Drizzle: Once cooled, drizzle melted chocolate over the top for a decadent finish that pairs beautifully with lemon.
Serving Suggestions
Whipped Cream: A dollop on top adds a creamy touch that complements the cake’s flavors.
Fresh Berries: Serve with a side of fresh berries for a refreshing contrast.
Iced Tea: Pair with a glass of sweet iced tea for a delightful summer treat.
Presentation: Dust with powdered sugar before serving for an elegant finish.
FAQs about Lemon Cream Cheese Dump Cake
Can I make Lemon Cream Cheese Dump Cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just bake it, let it cool, and store it in the fridge. When you’re ready to serve, warm it slightly in the oven for that fresh-baked taste.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative. Both will still give you that creamy texture without compromising flavor.
How do I store leftovers?
Store any leftover Lemon Cream Cheese Dump Cake in an airtight container in the fridge. It should stay fresh for about 3-4 days. Just reheat individual slices in the microwave for a quick treat!
Can I freeze this cake?
Yes, you can freeze it! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer. Thaw it in the fridge overnight before serving.
What other flavors can I try?
While lemon is a classic, you can experiment with other cake mixes like vanilla or chocolate. Just adjust the cream cheese layer to match the flavor for a fun twist on this easy dessert!
Final Thoughts
Baking this Lemon Cream Cheese Dump Cake is more than just a recipe; it’s an experience that brings joy to both the cook and those who get to enjoy it.
The simplicity of the process allows you to focus on what truly matters—sharing delicious moments with loved ones.
Each bite is a delightful balance of tangy lemon and creamy goodness, making it a crowd-pleaser at any gathering.
Whether it’s a casual weeknight or a festive celebration, this cake is sure to brighten the day.
So, roll up your sleeves and let the baking magic begin!
A simple and sweet Lemon Cream Cheese Dump Cake that combines the tangy flavor of lemon with creamy cheese, perfect for any occasion.
Ingredients
Scale
1 box (15.25 oz) lemon cake mix
1 (8 oz) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1 cup powdered sugar
1 cup water
1 teaspoon vanilla extract
1 cup fresh blueberries (optional)
1 cup whipped cream (for serving, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
In a mixing bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy. Spread this mixture evenly across the bottom of the prepared baking dish.
Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix; just spread it out.
Pour the melted butter evenly over the cake mix, ensuring all areas are covered.
In a separate bowl, mix the water and vanilla extract together, then pour it over the cake mix and butter. Again, do not stir.
If using blueberries, sprinkle them on top of the mixture.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 10 minutes before serving. Serve warm with whipped cream if desired.
Notes
For a tangier flavor, add the zest of one lemon to the cream cheese mixture.
Substitute the blueberries with raspberries or strawberries for a different fruity twist.
