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Lemon Cream Cheese Dump Cake topped with fresh lemon slices and whipped cream

Lemon Cream Cheese Dump Cake

A delightful dessert combining lemon zest with creamy cream cheese, perfect for gatherings or cozy nights at home.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box lemon cake mix
  • 1 8 oz package cream cheese, softened Make sure it's softened for easy mixing.
  • 1 cup sour cream Can be substituted with plain Greek yogurt or buttermilk.
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 cup water
  • 1 cup lemon pudding mix
  • 1/2 cup powdered sugar (optional for topping) Dust on top just before serving for added sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a bowl, mix the softened cream cheese, sour cream, and sugar until smooth. Set aside.
  3. In a separate bowl, combine the lemon cake mix, melted butter, water, and lemon pudding mix until well blended.
Assembling the Cake
  1. Pour half of the cake batter into the prepared baking dish and spread it evenly.
  2. Carefully layer the cream cheese mixture over the batter.
  3. Pour the remaining cake batter on top, spreading it gently.
Baking
  1. Bake in the preheated oven for 35-40 minutes, or until golden brown and a toothpick comes out clean.
  2. Allow to cool slightly before serving.

Notes

Serve warm or chilled; enjoy it plain or with a scoop of vanilla ice cream or a dollop of whipped cream. For a variation, add a layer of fruit preserves.