Lemon Cream Cheese Dump Cake

Craving a sweet, tangy, and super easy dessert? This Lemon Cream Cheese Dump Cake is the perfect treat for anyone who loves the bright, refreshing flavor of lemon combined with creamy cheesecake goodness—without any complicated steps!

Imagine a golden, buttery cake base topped with a creamy lemon cream cheese filling and baked to perfection. The result is a rich, tangy dessert that’s both smooth and indulgent, with a hint of citrus that’s absolutely irresistible.

This dump cake is the ultimate fuss-free dessert, ideal for any occasion. Whether it’s a family dinner, a potluck, or a special treat just for you, this cake is sure to impress with its easy preparation and delightful, creamy texture.

Ready to bake up this sweet and tangy treat? Let’s make this Lemon Cream Cheese Dump Cake and enjoy a delicious dessert with minimal effort today!

Why You’ll Love This Recipe

• Effortless Baking: Just “dump” the layers into the pan — no mixer needed.
• Sweet & Tangy Flavor: Creamy, tart lemon meets velvety cream cheese in every bite.
• Perfect for Beginners: If you can open a can and stir, you can make this.
• Crowd-Pleaser: It’s great for potlucks, holidays, or any time you want a cozy, bright dessert.
• Customizable: Use lemon cake, yellow cake, or even vanilla for a flavor twist.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour

Servings:
Serves 8–10 people comfortably. Double the recipe for a party-sized portion using a 9×13 pan.

Difficulty:
Very easy. No baking skills required.

Required Kitchen Tools

• 9×9 or 8×8 baking dish (for a thicker cake) or 9×13 for a thinner, more spread-out version
• Spatula or spoon
• Butter knife
• Measuring spoons
• Oven

Ingredients

Here’s everything you need to make this bright and creamy dump cake (exact measurements are in the recipe card below):

• 2 jars (12 oz each) lemon curd – Store-bought or homemade
• 8 oz cream cheese – Softened, full-fat block style works best
• 1 large egg – Helps bind the cream cheese layer
• 1/4 cup granulated sugar – Sweetens the cream cheese filling
• 1 box (15.25 oz) white, yellow, or lemon cake mix – Dry, straight from the box
• 1/2 cup (1 stick) cold salted butter – Cut into thin slices or cubes

Variations for Lemon Cream Cheese Dump Cake

• Add Berries: Add a layer of fresh blueberries or raspberries with the lemon curd.
• Try Different Curds: Use orange or passionfruit curd for a tropical twist.
• Crumb Topping: Add a sprinkle of graham cracker crumbs and sugar on top before baking for added crunch.
• Gluten-Free: Use a gluten-free cake mix if needed, no other changes required.
• Zesty Lemon: Add lemon zest into the cream cheese layer for extra zing.

How to Make Lemon Cream Cheese Dump Cake (Step-by-Step Instructions)

1. Preheat Your Oven

Set your oven to 350°F (175°C). Lightly grease your baking dish or line it with parchment for easy cleanup.

2. Spread the Lemon Curd

Spoon the lemon curd into the bottom of your dish. Spread it out evenly using a spatula or the back of a spoon. This becomes the tangy, gooey base of the cake.

3. Make the Cream Cheese Layer

In a medium bowl, beat together the cream cheese, egg, and sugar until smooth and creamy. You can use a hand mixer or just mix well with a fork or whisk. Drop spoonfuls of this mixture evenly over the lemon curd. You don’t need to spread it — it’ll melt and swirl as it bakes.

4. Sprinkle the Cake Mix

Evenly sprinkle the dry cake mix over the top. Don’t stir it in. Just shake it lightly to cover all the cream cheese and lemon layers.

5. Add the Butter

Cut the cold butter into thin slices or small cubes. Arrange them in a single layer over the dry cake mix. Try to cover as much surface as possible. The butter will melt as it bakes and form a golden crust.

6. Bake

Place the dish in the oven and bake for 45 to 50 minutes, or until the top is golden and bubbly. The edges should be lightly browned, and the center should be set but slightly soft.

7. Cool Slightly

Let it cool for at least 15 minutes before serving. This gives it time to firm up a bit — and prevents hot curd from burning your mouth.

How to Serve Lemon Cream Cheese Dump Cake

This dessert is cozy, rich, and best served warm, but it’s also delicious cold. Here are some serving suggestions:

• With Whipped Cream: A dollop of homemade or store-bought whipped cream balances the tartness.
• Add Ice Cream: Vanilla or lemon ice cream takes it to the next level.
• Top with Berries: Fresh raspberries or blueberries add a pop of color and natural sweetness.
• Dust with Powdered Sugar: A light sprinkle makes it look bakery-ready.

Storing Lemon Cream Cheese Dump Cake

• In the Fridge: Store leftovers covered in the fridge for up to 4 days. The texture gets softer over time but still tastes great.
• To Reheat: Warm single portions in the microwave for 20–30 seconds.
• Freezing: It’s best fresh, but you can freeze it. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge and warm before serving.

Tips and Tricks for Success

• Use cold butter, not melted. Cold butter slices bake slowly and create that golden top.
• Don’t mix the layers. Resist the urge to stir — the magic of a dump cake is in the layers baking together naturally.
• Cream cheese should be soft. Let it sit out for 30 minutes before mixing to avoid lumps.
• Use parchment for easy cleanup. It helps if the lemon curd gets sticky on the bottom.
• Let it rest before serving. This helps it set and makes scooping cleaner.

Nutrition (Per Serving, Approximate)

Nutrient	Amount
Calories	360 kcal
Carbohydrates	45 g
Sugars	25 g
Fat	18 g
Saturated Fat	10 g
Protein	4 g
Fiber	0.5 g
Sodium	300 mg

Lemon Dump Cake FAQs

Can I use homemade lemon curd?

Yes! Homemade lemon curd works beautifully. Just make sure it’s cooled and thick before using.

What kind of cake mix works best?

White, lemon, or yellow cake mix all work well. Lemon cake mix gives the most citrus-forward flavor.

Can I make it without cream cheese?

You can, but you’ll lose the creamy contrast. It’ll still be tasty — more like a classic dump cake.

Can I double the recipe?

Absolutely. Use a 9×13 pan and double all ingredients. Baking time may increase slightly (up to 60 minutes).

Conclusion

This Lemon Cream Cheese Dump Cake is one of those desserts that surprises you with how little effort it takes and how much flavor it delivers. I make it when I need something bright and comforting, and it never disappoints. The creamy tang of lemon paired with that buttery cake topping? Simple and satisfying.