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A delicious slice of lemon crumble bars topped with whipped cream on a white plate, with fresh lemons in the background.

Zesty Lemon Cream Cheese Dump Cake

This incredibly easy and wonderfully delicious Lemon Cream Cheese Dump Cake features a creamy, tangy lemon cream cheese layer topped with a buttery, golden cake crumble. It's the perfect dessert for any occasion, requiring minimal effort for maximum flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cream Cheese Layer
  • 2 packages cream cheese 8 oz each, softened
  • 1 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest from 1-2 lemons
  • 1 tsp vanilla extract
  • 2 large eggs
For the Cake Topping
  • 1 box yellow cake mix 15.25 oz, dry mix only
  • 1 1/2 sticks unsalted butter 12 tbsp, melted
  • 1 tbsp turbinado sugar optional, for extra crunch

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Electric mixer (handheld or stand)
  • Rubber spatula

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
Make the Lemon Cream Cheese Layer
  1. In a large mixing bowl, combine the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Add the eggs one at a time, beating just until each is incorporated. Do not overmix after adding eggs.
  3. Pour the lemon cream cheese mixture evenly into the prepared baking dish.
Add the Cake Topping
  1. Evenly sprinkle the dry yellow cake mix over the cream cheese layer. Make sure to cover the entire surface.
  2. Drizzle the melted butter evenly over the dry cake mix. Try to cover as much of the cake mix as possible; the butter helps it to brown and form a crust.
  3. If desired, sprinkle the turbinado sugar over the butter for an extra crunchy top.
Bake and Serve
  1. Bake for 45-55 minutes, or until the top is golden brown and the cream cheese layer is set around the edges (it may still be slightly jiggly in the very center). A wooden skewer inserted into the cake topping should come out clean.
  2. Remove from the oven and let cool on a wire rack for at least 30 minutes. For best results and a fully set cream cheese layer, chill in the refrigerator for at least 2-3 hours before slicing and serving. This dump cake is wonderful served cold.

Notes

This Lemon Cream Cheese Dump Cake is even better the next day after it has had time to fully set and for the flavors to meld. Store any leftovers covered in the refrigerator for up to 3-4 days. Serve plain or with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream.