Introduction
This Lemon Cream Cheese Dump Cake is the ultimate dessert for lemon lovers! With a zesty lemon cake base, a rich and creamy cheesecake layer, and optional juicy blueberries, every bite is a perfect balance of sweet and tangy flavors. This easy dump cake recipe requires minimal effort but delivers maximum flavor, making it a great choice for potlucks, gatherings, or weeknight desserts!
Description
A bright and tangy lemon dump cake with a luscious cream cheese swirl. This simple, one-pan dessert is made with a cake mix for ease but tastes homemade with fresh lemon zest, juice, and a buttery, golden crust. Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra treat!
Ingredients
- 1 box lemon cake mix
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 1/2 cup fresh blueberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- In a separate bowl, mix the lemon cake mix, water, melted butter, vanilla extract, lemon juice, and lemon zest until well combined.
- Pour half of the cake batter into the prepared baking dish.
- Dollop the cream cheese mixture over the batter and gently spread it with a spatula.
- Pour the remaining cake batter over the cream cheese layer, ensuring an even distribution.
- If using, sprinkle fresh blueberries on top.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Enjoy warm or at room temperature!
Variation
- Berry Lemon Bliss: Swap the blueberries for raspberries or blackberries for a tart contrast to the creamy sweetness.
- Tropical Twist: Add shredded coconut or crushed pineapple to the batter for a tropical flair.
- Lemon Poppy Seed: Stir in a tablespoon of poppy seeds to the batter for a bakery-style texture and subtle crunch.
- Glazed Finish: Drizzle a simple lemon glaze (powdered sugar + lemon juice) over the cake after baking for extra tang and sweetness.
- Nutty Crunch: Sprinkle chopped pecans or almonds on top before baking for a delightful crunch that pairs well with the creamy layers.
Cooking Notes
- For extra richness, serve with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can swap blueberries for raspberries or omit them altogether.
- For a more intense lemon flavor, add a teaspoon of lemon extract.
Serving Suggestions
- Classic & Simple: Serve warm with a light dusting of powdered sugar for an elegant yet effortless finish.
- With Ice Cream: Pair with a scoop of vanilla bean or lemon sorbet for a cool, creamy contrast to the warm cake.
- Whipped Cream Topping: A dollop of freshly whipped cream with a sprinkle of lemon zest enhances the cake’s refreshing citrus flavor.
- Brunch Favorite: This cake makes a fantastic addition to a brunch spread alongside fresh fruit, muffins, and coffee.
- Make It Extra Decadent: Drizzle with white chocolate or a lemon glaze for an extra layer of indulgence.
Tips
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor—avoid bottled lemon juice as it lacks the bright, natural citrus notes.
- Enhance the Flavor: If you want an extra punch of lemon, add a teaspoon of lemon extract or mix lemon zest into the cream cheese layer for a more pronounced citrus taste.
- Keep It Moist: Using melted butter instead of just water in the cake mix helps keep the cake moist and rich. You can even replace half the water with milk for a creamier texture.
- Storage & Reheating: Store leftovers in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
- Make It Ahead: This cake actually tastes even better the next day as the flavors meld—bake it the night before and chill it for a firmer, cheesecake-like texture.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 32g
- Cholesterol: 40mg
Frequently Asked Questions
1. Can I use a different cake mix flavor?
Yes! While lemon cake mix gives the best citrus flavor, you can use vanilla, yellow, or white cake mix for a more neutral base. If using white or yellow cake mix, consider adding extra lemon zest or a teaspoon of lemon extract to maintain the bright lemon taste.
2. How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To serve, enjoy it chilled, or warm it in the microwave for 10-15 seconds to bring back that fresh-from-the-oven taste.
3. Can I make this cake ahead of time?
Yes! In fact, this cake tastes even better the next day as the flavors meld together. If making ahead, let the cake cool completely, cover, and refrigerate overnight. Serve chilled or slightly warmed for the best texture.
4. What if I don’t have fresh lemons?
Fresh lemon juice and zest give the best flavor, but if needed, you can substitute bottled lemon juice. However, you may need to add a little extra zest or a teaspoon of lemon extract to maintain the fresh citrus flavor.
5. Can I freeze this cake?
Yes! Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight and warm slices as needed.
Conclusion
This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert that’s perfect for any occasion. With its bright lemon flavor, creamy cheesecake layer, and optional bursts of blueberries, it’s a guaranteed crowd-pleaser. Whether you enjoy it warm with ice cream, dusted with powdered sugar, or chilled for a more cheesecake-like texture, this cake is sure to become a favorite in your recipe collection. Try it for your next gathering or simply as a sweet treat for yourself!
Print
Lemon Cream Cheese Dump Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A bright and tangy lemon dump cake with a luscious cream cheese swirl. This simple, one-pan dessert is made with a cake mix for ease but tastes homemade with fresh lemon zest, juice, and a buttery, golden crust. Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra treat!
Ingredients
- 1 box lemon cake mix
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 1/2 cup fresh blueberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- In a separate bowl, mix the lemon cake mix, water, melted butter, vanilla extract, lemon juice, and lemon zest until well combined.
- Pour half of the cake batter into the prepared baking dish.
- Dollop the cream cheese mixture over the batter and gently spread it with a spatula.
- Pour the remaining cake batter over the cream cheese layer, ensuring an even distribution.
- If using, sprinkle fresh blueberries on top.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Enjoy warm or at room temperature!
Notes
- For extra richness, serve with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can swap blueberries for raspberries or omit them altogether.
- For a more intense lemon flavor, add a teaspoon of lemon extract.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 32g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon dump cake, lemon cream cheese cake, easy lemon dessert, dump cake recipe, lemon dessert, cake mix recipe