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Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake
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A quick, creamy, and tangy Lemon Cream Cheese Dump Cake featuring a smooth cream cheese base infused with fresh lemon juice and zest, topped with a golden buttery crust made from yellow cake mix. This effortless recipe requires minimal prep and baking time, making it perfect for last-minute desserts that impress with vibrant lemon flavor and rich texture.

Ingredients

Scale

Dry Ingredients

  • 1 box yellow cake mix
  • 1 package lemon pudding mix (instant)

Creamy Base

  • 8 oz cream cheese, softened to room temperature
  • 1 cup sour cream or Greek yogurt
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • Zest of 1–2 lemons

Fats

  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Prepare your ingredients: Preheat your oven to 350°F (175°C). Soften the cream cheese to room temperature, zest and juice your lemons, and gather all other ingredients so they’re ready for quick assembly.
  2. Mix the creamy base: In a mixing bowl, combine the softened cream cheese, lemon pudding mix, fresh lemon juice and zest, sour cream (or Greek yogurt), and eggs. Blend until smooth and fully incorporated for a luscious, tangy filling.
  3. Layer in the baking dish: Spread the cream cheese mixture evenly in the bottom of a greased 9×13-inch baking dish. This creamy layer will form the heart of your dump cake.
  4. Sprinkle the dry ingredients: Evenly sprinkle the dry yellow cake mix over the cream cheese layer, ensuring full coverage. This dry topping is what will transform into a deliciously crisp crust.
  5. Add butter and bake: Dot the cake mix evenly with small cubes or slices of cold butter. The butter melts during baking, creating a golden, moist crust. Bake for 40-45 minutes until the top is golden brown and the cream cheese layer is set but still moist.
  6. Cool and serve: Allow the cake to cool for at least 15 minutes before slicing. This resting time helps the layers set perfectly for easier serving and better flavor melding.

Notes

  • Use room temperature ingredients: Soft cream cheese and eggs blend more smoothly for a better texture.
  • Don’t overbake: Check the cake around 40 minutes to avoid drying out, especially since it’s meant to be creamy inside.
  • Fresh lemon zest matters: It adds a fragrant brightness that pre-packaged lemon flavor just can’t match.
  • Even butter distribution: Cutting butter into small pieces and placing evenly ensures a uniform golden crust.
  • Let it rest: Cooling slightly before serving helps the cake hold its shape and intensifies the flavor.

Nutrition

Keywords: lemon cream cheese dump cake, easy lemon dessert, no-mix cake, tangy lemon cake, creamy lemon dessert, quick baked dessert

Find it online: https://eazyum.com/lemon-cream-cheese-dump-cake/