Lemon Cream Cheese Dump Cake — Easy Lemony Dessert

Bright, lemony, and utterly simple — this lemon cream cheese dump cake gives you tangy cream cheese swirled through a buttery cake top in under an hour. lemon cream cheese dump cake appears in the first bite: cream cheese richness, fresh lemon zing, and a crisp, golden crust. I developed and tested this version over a dozen runs in a small home kitchen to nail texture and timing, and I refined the lemon balance while staging desserts at a neighborhood bistro. The method is forgiving: you’ll layer a cream cheese filling, sprinkle a dry cake mix, and pour melted butter to create craggy, tender pockets as it bakes. Read on for exact measurements, clear steps, and tips that keep the center creamy and the top crisp.

Why This Recipe Works

The cream cheese layer stays moist because a single egg and a little sour cream stabilize it without making it runny.
Using a dry cake mix on top creates a cobbler-like crumb as melted butter soaks and bakes into pockets of cake.
Lemon juice and zest are separated: zest for aroma, juice for bright tang, preventing a watery filling.
Baking at a steady 175°C (350°F) lets the top brown while the center reaches a set but creamy texture.
Dolloping lemon curd (optional) concentrates lemon flavor without thinning the filling.

Ingredients Breakdown

Cream cheese filling:
- 225 g (8 oz) full-fat cream cheese, room temperature — gives richness and smoothness.
- 100 g (½ cup) granulated sugar — sweetens and firms the filling when baked.
- 1 large egg (50 g) — binds the cream cheese so it sets slightly when baked.
- 60 g (¼ cup) sour cream — adds moisture and tang; do not replace with milk (it thins the mixture).
- 2 tbsp (30 ml) fresh lemon juice + 1 tsp (2 g) lemon zest — juice for tang, zest for aroma.
- 1 tsp (5 ml) vanilla extract — balances bright lemon notes.
Cake top:
- 432 g (15.25 oz) box yellow or white cake mix — the dry base that turns cakey when buttered; do not use self-rising substitutes.
- 170 g (¾ cup / 6 tbsp) unsalted butter, melted — butter soaks the mix and creates crispy, buttery pockets.
Optional:
- 180 g (¾ cup) lemon curd, for marbling or serving — boosts lemon intensity.
- 30–50 g (¼–⅓ cup) powdered sugar for dusting.
Salt note: Use Diamond Crystal kosher salt if measuring by volume; if using Morton, reduce by half because it’s denser.

Ingredient substitutions with impact warnings:

Greek yogurt for sour cream: use same measure, but expect a tangier, slightly denser filling.
Low-fat cream cheese: will yield a thinner, less rich filling and can lead to a drier texture.
Gluten-free cake mix: works, but choose a high-quality 1:1 GF mix; baking time may increase by 3–7 minutes.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking dish — this volume prevents overflow and gives the classic depth.
Rubber spatula and mixing bowl — for scraping cream cheese smooth.
Electric mixer (hand or stand) — speeds up smoothing but you can whisk by hand if needed.
Kitchen scale — recommended for accuracy when measuring cream cheese and cake mix.
Microplane or fine grater — for fresh lemon zest.
Oven thermometer (optional) — ensures your oven runs at the true 175°C (350°F).

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 40 minutes. Inactive Time: None. Total Time: 55 minutes. Servings: 9 (1 slice each).

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Lightly butter the 9 x 13-inch (23 x 33 cm) baking dish or spray with nonstick spray. Line with parchment if you want easy removal (3–4 minutes).

Step 2: Make the cream cheese filling

In a medium bowl, beat 225 g (8 oz) room-temperature cream cheese with 100 g (½ cup) granulated sugar until smooth, about 1–2 minutes. Add 1 large egg, 60 g (¼ cup) sour cream, 2 tbsp (30 ml) fresh lemon juice, 1 tsp (2 g) lemon zest, and 1 tsp (5 ml) vanilla; mix until fully combined and creamy, about 30 seconds (do not overmix).

Step 3: Spread the filling

Spread the cream cheese mixture evenly in the prepared dish with a spatula, leaving a few small ridges — they give texture after baking. If you like a more marbled top, drop 180 g (¾ cup) lemon curd in spoonfuls on the filling now.

Step 4: Add the dry cake mix

Evenly sprinkle the entire 432 g (15.25 oz) box of dry cake mix over the cream cheese layer. Do not tamp it down; the dry mix should sit loosely so the melted butter can penetrate (1–2 minutes).

Step 5: Pour the butter

Pour 170 g (¾ cup / 6 tbsp) melted unsalted butter evenly over the dry cake mix, aiming to moisten most areas. Use the back of a spoon to nudge butter into dry pockets. Critical: do not stir — the layers must remain distinct so the filling stays creamy (30–60 seconds).

Step 6: Bake until set

Bake at 175°C (350°F) for 35–40 minutes, or until the top is golden brown and a toothpick in the center comes out with moist crumbs but no wet batter. Top should reach about 74°C (165°F) in the filling if using an instant-read thermometer. Let rest 10–15 minutes before serving to let the filling settle.

Step 7: Finish and serve

Dust with 30–50 g (¼–⅓ cup) powdered sugar or spoon extra lemon curd over slices before serving. Serve warm or at room temperature for best texture.

Expert Tips & Pro Techniques

Common mistake: soggy center — Cause: stirring after adding butter. Fix: stop as soon as butter is poured; layers must remain unmixed.
Use room-temperature cream cheese — it blends smoothly and prevents lumps. Soften for 30–60 minutes on the counter.
Professional shortcut: warm the lemon curd slightly (10–15 seconds in a microwave) so it dollops easily for marbling.
Make-ahead: assemble up to the point of baking, cover tightly, and refrigerate for up to 8 hours; add 5–7 minutes to bake time from chilled.
For even browning on top, rotate the pan front-to-back halfway through baking.
If using a glass dish, reduce oven temperature by 10–15°C (25–30°F) and check 5 minutes early to prevent overbrowning.

Storage & Reheating

Refrigerator: Store in an airtight container or cover the baking dish tightly with foil for up to 4 days. Re-slice before reheating.
Freezer: This cake freezes well for up to 2 months. Wrap cool slices tightly in plastic wrap, then foil. Thaw overnight in the fridge.
Reheating: Reheat slices in a 175°C (350°F) oven for 8–12 minutes until warmed through. Avoid microwaving for reheating full slices — it can make the crust soggy; microwaving single small pieces for 15–20 seconds is fine if short on time.

Variations & Substitutions

Gluten-Free Version: Replace the cake mix with a 432 g (15.25 oz) gluten-free yellow cake mix labeled 1:1 substitution. Add 1–2 extra minutes to baking time and test with a toothpick.
Blueberry Lemon: Sprinkle 200 g (1 cup) fresh or thawed frozen blueberries over the cream cheese before adding cake mix; reduce lemon curd to 120 g (½ cup) to avoid overpowering.
Lighter Version: Use reduced-fat cream cheese and plain low-fat yogurt (60 g / ¼ cup) instead of sour cream. Texture will be slightly less rich; bake the same time.
Mini Dump Cakes: To make 6 individual ramekins (250 ml / 1 cup ramekins), divide ingredients evenly and bake at 175°C (350°F) for 20–25 minutes; check doneness at 18 minutes.
Citrus Swap: Swap lemon zest/juice for equal amounts of orange for a sweeter, gentler citrus profile; keep lemon curd optional.

Serving Suggestions & Pairings

Serve with a dollop of whipped cream and extra lemon zest for brightness.
Pair with lightly roasted berries or a macerated berry salad to balance richness.
A cup of Earl Grey tea or a bright, citrusy sparkling wine complements the lemon notes.
For a cheesecake-forward plate, serve alongside our baked strawberry cheesecake bars for a dessert spread.

Internal links to related recipes:

Try a lighter, custardy counterpoint with this creamy cheesecake baked yogurt for breakfast-style dessert ideas.
If you enjoy bold cookies and cream flavors alongside citrus, check this indulgent Oreo cheesecake for a richer pairing.
For a show-stopping version with meringue, see our lemon raspberry meringue cheesecake.
Want a seasonal twist? These pumpkin cheesecake bars swap the citrus for cozy spice.

Nutrition Information (per serving)
Serving size: 1 slice. Servings: 9.

Calories: 430 kcal
Total Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 85 mg
Sodium: 420 mg
Total Carbohydrates: 52 g
Dietary Fiber: 1 g
Sugars: 34 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 dump cake turn out soggy in the middle?
A: Most often you stirred the dry cake mix into the cream cheese or overpoured butter in one spot. The method relies on layered structure. Pour butter evenly and do not mix.

Q: Can I make this without eggs?
A: Yes — use a commercial egg replacer equivalent to one egg or 60 g (¼ cup) unsweetened applesauce. Expect a slightly softer set.

Q: Can I double this recipe?
A: You can double into a 9 x 13-inch plus another similar pan, or use a 12 x 17-inch sheet and increase baking time by 8–12 minutes. Test with a toothpick in the center.

Q: Can I prepare this the night before?
A: Yes. Assemble, cover tightly, and refrigerate for up to 8 hours. Add about 5–7 minutes to the bake time if baking straight from chilled.

Q: How long does this keep in the fridge?
A: Store in the refrigerator in an airtight container up to 4 days.

Q: Can I use homemade cake mix or flour instead of boxed cake mix?
A: You can, but you’ll need a recipe for a quick crumbly cake topping. The convenience of boxed mix gives the classic “dump” texture. If using flour, incorporate 250 g (2 cups) flour + 200 g (1 cup) sugar + 2 tsp (8 g) baking powder and increase butter slightly to 200 g (7 tbsp); results will be closer to a streusel.

Q: Is lemon curd necessary?
A: No. Lemon curd intensifies lemon flavor and adds glossy pockets, but the cake is delicious without it.

Conclusion

This lemon cream cheese dump cake is a fast, crowd-pleasing dessert that balances cream cheese richness with bright lemon and a buttery, craggy top. For another take and inspiration on the technique, see Lemon Cream Cheese Dump Cake Recipe | The Kitchn and a compact, 4-ingredient version at 4-Ingredient Lemon Cream Cheese Dump Cake | 12 Tomatoes. Try the make-ahead tips above for an easy dessert to feed a crowd.