Lemon Cream Cheese Dump Cake: A Simple and Delicious Dessert Recipe

Lemon Cream Cheese Dump Cake is a delightful dessert that combines the zesty brightness of lemon with the rich creaminess of cheese, creating a treat that is both refreshing and indulgent. This recipe has its roots in the classic “dump cake” tradition, which originated in the United States during the 1970s. It gained popularity for its simplicity and ease of preparation, making it a favorite among busy home cooks. What I love most about Lemon Cream Cheese Dump Cake is how effortlessly it comes together, yet it delivers a flavor profile that feels sophisticated and celebratory.

People adore this dish not only for its vibrant taste but also for its wonderful texture. The creamy layer of cream cheese melds beautifully with the tartness of the lemon, while the cake mix creates a delightful crumbly topping. It’s a dessert that can be whipped up in no time, making it perfect for gatherings, potlucks, or simply a sweet treat at home. Trust me, once you try this Lemon Cream Cheese Dump Cake, it will quickly become a staple in your dessert repertoire!

Ingredients:

• 1 box of lemon cake mix (15.25 oz)
• 1 (8 oz) package of cream cheese, softened
• 1/2 cup of unsalted butter, melted
• 1 cup of powdered sugar
• 1 cup of sour cream
• 1 cup of lemon curd (store-bought or homemade)
• 1/2 cup of milk
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• Optional: powdered sugar for dusting
• Optional: fresh lemon slices and mint leaves for garnish

Preparing the Batter

Let’s get started on this delightful Lemon Cream Cheese Dump Cake! First, we need to prepare our batter. This is the fun part where all the flavors come together.

1. Preheat your oven to 350°F (175°C). This ensures that our cake bakes evenly and comes out perfectly fluffy.
2. In a large mixing bowl, combine the softened cream cheese and powdered sugar. Using an electric mixer, beat them together until the mixture is smooth and creamy. This should take about 2-3 minutes. Make sure to scrape down the sides of the bowl to incorporate all the sugar.
3. Add in the sour cream, milk, and vanilla extract to the cream cheese mixture. Beat again until everything is well combined. The mixture should be creamy and slightly thick.
4. Now, it’s time to add the lemon curd. Gently fold it into the cream cheese mixture using a spatula. Be careful not to overmix; we want to keep some of that beautiful lemon color swirled in.
5. In a separate bowl, combine the lemon cake mix and salt. Whisk them together to ensure the salt is evenly distributed throughout the cake mix.
6. Gradually add the dry cake mix to the wet ingredients. Mix on low speed until just combined. It’s okay if there are a few lumps; we don’t want to overwork the batter.
7. Finally, pour in the melted butter and mix until just combined. The batter will be thick, and that’s exactly what we want!

Cooking Process

Now that our batter is ready, it’s time to bake this delicious cake!

1. Grease a 9×13 inch baking dish with cooking spray or butter. This will help prevent the cake from sticking to the pan.
2. Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Make sure to get into the corners!
3. Place the baking dish in the preheated oven and bake for 30-35 minutes. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean.
4. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This cooling time allows the flavors to settle and makes it easier to cut.

Assembling the Cake

Now comes the best part—assembling and serving our Lemon Cream Cheese Dump Cake!

1. After the cake has cooled slightly, you can start to slice it into squares. I usually cut it into 12 generous pieces, but you can adjust based on your preference.
2. If you want to add a little extra sweetness, dust the top of the cake with powdered sugar. This not only adds a touch of sweetness but also gives it a beautiful presentation.
3. For an extra pop of flavor and color, garnish each slice with a fresh lemon slice and a sprig of mint. This adds a lovely touch and makes the cake look even more inviting.
4. Serve the cake warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling indulgent!

Storage Tips

If you have any leftovers (which is rare, but it happens!), here’s how to store them:

1. Allow the cake to cool completely before covering it. This prevents condensation from forming, which can make the cake soggy.
2. Cover the

   Conclusion:

   In summary, this Lemon Cream Cheese Dump Cake is an absolute must-try for anyone looking to indulge in a delightful dessert that’s both easy to make and bursting with flavor. The combination of tangy lemon and creamy cheese creates a luscious treat that will have your taste buds dancing with joy. Plus, the simplicity of the dump cake method means you can whip it up in no time, making it perfect for both casual gatherings and special occasions. For serving suggestions, I recommend pairing this cake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its creamy texture. You can also sprinkle some fresh berries on top for a pop of color and added freshness. If you’re feeling adventurous, consider adding a layer of fresh lemon zest or even a drizzle of lemon glaze for an extra zing! I truly encourage you to give this Lemon Cream Cheese Dump Cake a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your creation. Let’s spread the joy of this delicious dessert together! Happy baking! Print
   

   Lemon Cream Cheese Dump Cake: A Simple and Delicious Dessert Recipe

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   • Author: Maria
   • Total Time: 50 minutes
   • Yield: 12 servings 1x

   Print Recipe

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   Description

   A delightful and easy-to-make Lemon Cream Cheese Dump Cake that combines tangy lemon flavor with creamy richness, perfect for any occasion! Enjoy it warm or at room temperature, and optionally serve with vanilla ice cream or whipped cream.

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   Ingredients

   Scale 1x2x3x

   • 1 box of lemon cake mix (15.25 oz)
   • 1 (8 oz) package of cream cheese, softened
   • 1/2 cup of unsalted butter, melted
   • 1 cup of powdered sugar
   • 1 cup of sour cream
   • 1 cup of lemon curd (store-bought or homemade)
   • 1/2 cup of milk
   • 1 teaspoon of vanilla extract
   • 1/4 teaspoon of salt
   • Optional: powdered sugar for dusting
   • Optional: fresh lemon slices and mint leaves for garnish

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   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy (2-3 minutes).
   3. Add sour cream, milk, and vanilla extract to the cream cheese mixture. Beat until well combined.
   4. Gently fold in the lemon curd using a spatula.
   5. In a separate bowl, whisk together the lemon cake mix and salt.
   6. Gradually add the dry cake mix to the wet ingredients, mixing on low speed until just combined.
   7. Pour in the melted butter and mix until just combined.
   8. Grease a 9×13 inch baking dish and pour the batter in, spreading it evenly.
   9. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
   10. Let the cake cool in the pan for 10-15 minutes.
   11. Slice into squares (about 12 pieces).
   12. Dust with powdered sugar and garnish with lemon slices and mint leaves if desired.
   13. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

   Notes

   • Ensure the cream cheese is softened for easy mixing.
   • Do not overmix the batter to maintain a light texture.
   • This cake can be stored in the refrigerator for up to 5 days.

   • Prep Time: 15 minutes
   • Cook Time: 35 minutes