This Lemon Cream Cheese Dump Cake is bright, creamy, and easy to make. It mixes lemon cake mix with soft cream cheese, and the top bakes into a sweet, buttery crust. People love it at family dinners and potlucks because it looks like you worked hard, but it really takes just a few steps. If you enjoy lemon desserts and want another simple twist, try the Italian lemon cream cake recipe for more ideas. You will love the sweet lemon taste and the soft, creamy center, so get ready to wow your friends with very little work.
How to prepare Lemon Cream Cheese Dump Cake
Preheat the oven to 350°F, grease a 9×13 inch baking dish lightly.
Spread the cream cheese in an even layer on the bottom of the dish. Break the graham crackers into pieces and sprinkle them over the cream cheese. Pour the lemon cake mix evenly over the top, do not mix. Drizzle the melted butter slowly over the cake mix so it soaks in small spots. Bake for 35 to 45 minutes, until the top is golden and a toothpick in the center comes out mostly clean. Let it cool for 15 to 20 minutes before slicing. Chill for a firmer, creamier texture, or serve warm for a soft, gooey treat.
Why You’ll Love Lemon Cream Cheese Dump Cake
- Very easy, no heavy mixing or special tools.
- Bright lemon flavor, it tastes fresh and sweet.
- Cream cheese makes the center smooth and rich, balanced by a crisp top.
- Great for potlucks, family dinners, or a quick dessert any night.
- Uses common pantry items like cake mix and butter, ideal for busy cooks.
Tips for success
- Use room temperature cream cheese so it spreads easily.
- Drizzle melted butter slowly, this helps the cake mix bake evenly.
- If you want more lemon, add a teaspoon of lemon zest to the cream cheese layer.
- For a crunchier top, add a handful of chopped pecans or sliced almonds before baking.
- Cool the cake at least 15 minutes, it slices cleaner when it rests.
Serving Suggestions
- Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh lemon slices or a light dusting of powdered sugar.
- Pair with hot tea or coffee for a simple afternoon treat.
- Bring to a picnic or potluck, it travels well and pleases crowds.
FAQs
Q: Can I make this ahead of time?
A: Yes, make it a day ahead and chill it. The flavors will set and it will slice well.
Q: Can I use a different cake mix?
A: Yes, you can use yellow or white cake mix for a milder lemon taste, but lemon mix gives the brightest flavor.
Q: Is there a gluten free option?
A: Use a gluten free cake mix and gluten free crackers or skip crackers and use thin almond flour layer under the cream cheese.
Q: Can I freeze leftovers?
A: Yes, wrap tightly and freeze up to one month. Thaw in the fridge overnight, then bring to room temperature before serving.
Conclusion
This Lemon Cream Cheese Dump Cake is a simple, crowd-pleasing dessert that blends bright lemon flavor with a creamy center and a buttery top, perfect for busy cooks and big gatherings. For a tested recipe and step by step guide from a trusted source, see Lemon Cream Cheese Dump Cake Recipe – The Kitchn.
Lemon Cream Cheese Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Spread the softened cream cheese evenly on the bottom of the baking dish.
- Break the graham crackers into pieces and sprinkle them over the cream cheese.
- Pour the lemon cake mix evenly over the top, without mixing.
- Drizzle the melted butter slowly over the cake mix to allow it to soak in.
- Bake for 35 to 45 minutes until the top is golden and a toothpick comes out mostly clean.
- Let it cool for 15 to 20 minutes before slicing.
Notes
Lemon Cream Cheese Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Spread the softened cream cheese evenly on the bottom of the baking dish.
- Break the graham crackers into pieces and sprinkle them over the cream cheese.
- Pour the lemon cake mix evenly over the top, without mixing.
- Drizzle the melted butter slowly over the cake mix to allow it to soak in.
- Bake for 35 to 45 minutes until the top is golden and a toothpick comes out mostly clean.
- Let it cool for 15 to 20 minutes before slicing.
