Lemon Cream Cheese Dump Cake – A Zesty, Creamy Delight 🍋🧁
If you’re craving a dessert that combines the bright, fresh flavor of lemon with the creamy indulgence of cheesecake, this Lemon Cream Cheese Dump Cake is the perfect treat. With just a handful of simple ingredients, this easy dump cake comes together in no time and delivers a rich, moist texture with a tangy twist. It’s the kind of dessert that’s impressive enough for guests but simple enough to whip up on a busy weeknight.
Whether you’re a lemon lover or just looking for a refreshing spring or summer dessert, this cake brings all the citrusy brightness and smooth, cheesy goodness into one irresistible bite. The addition of blueberries adds a pop of color and flavor, making it even more special.
Ingredients to make this zesty lemon dump cake, you’ll need:
1 box lemon cake mix
1 (8 oz) package cream cheese, softened
½ cup unsalted butter, melted
1 cup powdered sugar
1 cup water
1 teaspoon vanilla extract
½ cup lemon juice (fresh for best flavor)
¼ cup lemon zest
½ cup fresh blueberries (optional, for color and texture)
Optional Substitutions:
Swap the blueberries for raspberries or blackberries
Use light cream cheese to cut down on fat
Add a tablespoon of poppy seeds for a lemon-poppy twist
How to Make Lemon Cream Cheese Dump Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
Step 2: Make the Cream Cheese Layer
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy. This will create the creamy layer that melts into the cake during baking.
Step 3: Prepare the Cake Batter
In a separate bowl, combine the lemon cake mix, water, melted butter, vanilla extract, lemon juice, and lemon zest. Stir until well combined and no dry patches remain.
Step 4: Assemble the Layers
Pour half of the lemon cake batter into the prepared baking dish and spread it out evenly. Drop spoonfuls of the cream cheese mixture on top and gently spread with a spatula to create a smooth layer. Pour the remaining cake batter over the cream cheese layer and spread it evenly. If using, sprinkle fresh blueberries over the top for added flavor and color.
Step 5: Bake
Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cream cheese will create a slightly gooey middle layer, so don’t be alarmed if it’s a little soft—it firms up as it cools.
Step 6: Cool and Serve
Allow the cake to cool for at least 15 minutes before slicing. Serve warm, at room temperature, or chilled. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Helpful Tips
Use room-temperature cream cheese for a smoother filling
Freshly squeezed lemon juice and zest give the best flavor
Don’t overmix the batter—just stir until the ingredients are combined
Let the cake rest before slicing for clean layers and better texture
Serving Suggestions
Serve with fresh berries or a dusting of powdered sugar
Pair with a cup of hot tea or iced lemonade for a refreshing combo
Top with whipped cream or lemon glaze for an extra sweet finish
What Chefs Say About This Recipe
Ina Garten – “Bright, bold, and bursting with citrus flavor. This cake is a perfect end to a springtime meal.”
Ree Drummond – “I love the combination of tangy cream cheese and lemon cake. It’s a family favorite in my kitchen!”
Gordon Ramsay – “Simple, flavorful, and elegant. A beautiful way to elevate boxed cake mix.”
Martha Stewart – “This cake brings out the best of seasonal flavors with minimal effort.”
Nigella Lawson – “Soft, creamy, and lemony—just the kind of dessert I crave after dinner.”
10 Frequently Asked Questions (FAQs)
- Can I make this with a different cake mix? Yes, white or vanilla cake mix works, but lemon gives the brightest flavor.
- Can I use frozen blueberries? Yes, just thaw and drain them well before adding.
- Can I make this ahead of time? Absolutely. It stores well in the fridge for 2–3 days.
- Can I use a hand mixer for the cream cheese? Yes, it makes blending easier and smoother.
- Can I freeze this cake? Yes, cool completely, wrap tightly, and freeze for up to 2 months.
- How do I keep the cream cheese layer from sinking? Spread it gently and avoid pressing it down into the batter.
- Can I add a glaze on top? A simple lemon glaze made from powdered sugar and lemon juice works beautifully.
- Is this cake overly sweet? It’s rich and sweet, but the lemon juice balances it perfectly. Reduce sugar slightly if needed.
- Can I add nuts? Chopped almonds or walnuts make a great crunchy topping.
- What’s the best way to serve it? Slightly warm with whipped cream or vanilla ice cream is divine.
Nutritional Information (Per Serving – Approximate)
Calories: 320
Total Fat: 14g
Saturated Fat: 8g
Carbohydrates: 45g
Sugar: 28g
Protein: 3g
Fiber: 1g
Cholesterol: 50mg
Sodium: 290mg
Vitamin C: 6% DV
Calcium: 4% DV
Iron: 6% DV
Storage and Leftovers
Refrigerate: Store leftovers covered in the fridge for up to 3 days
Reheat: Warm individual slices in the microwave for 20–30 seconds
Freeze: Freeze cooled slices individually wrapped or as a whole, then thaw in the fridge overnight
Related Recipes You’ll Love
No-Bake Birthday Cake Delight
Strawberry Banana Pudding
Lemon Garlic Butter Chicken and Green Beans Skillet
Cheesecake Fruit Salad
Conclusion
This Lemon Cream Cheese Dump Cake is a sunny, flavorful dessert that’s just as easy to make as it is delicious. With layers of tart lemon cake, creamy sweet cheese, and optional bursts of blueberry, it’s a crowd-pleaser that requires almost no effort. Perfect for potlucks, holidays, or casual dinners, it’s the kind of recipe that becomes a staple in your kitchen. So go ahead—dump, bake, and enjoy every creamy, lemony bite.