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Golden-brown Effortless Zesty Lemon Cream Cheese Dream Cake, baked in a 9x13 dish and dusted with powdered sugar.

Effortless Zesty Lemon Cream Cheese Dream Cake

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Imagine a dessert so unbelievably easy to make, yet so decadent and impressive, it feels like cheating! This Lemon Cream Cheese Dump Cake is precisely that. With layers of tangy lemon, luscious cream cheese, and a tender cake base, it comes together with minimal effort and maximum flavor. It’s the perfect treat for last-minute gatherings, weeknight cravings, or anytime you need a sunshine-bright dessert without the fuss. Just ‘dump’ and bake your way to a slice of pure lemon-creamy heaven. Its vibrant citrus notes cut through the rich creaminess, creating a perfectly balanced and utterly irresistible experience.

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 (15.25 ounce) box lemon cake mix
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup milk (any kind)
  • Zest of 1 lemon (optional, for extra zing)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. If using, stir in the lemon zest. Spread this cream cheese mixture evenly over the bottom of the prepared baking dish.
  3. Evenly sprinkle the dry lemon cake mix directly over the cream cheese layer. Do NOT mix or stir.
  4. Drizzle the melted butter evenly over the dry cake mix. Again, do NOT mix.
  5. Pour the milk evenly over the entire surface.
  6. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the cake portion (avoiding the cream cheese layer) comes out mostly clean.
  7. Let the cake cool for at least 15-20 minutes before serving. For best results, allow it to cool completely and even chill in the refrigerator for a few hours, as this helps the cream cheese layer set beautifully.
  8. Dust with powdered sugar before serving, if desired.

Notes

For an extra lemony kick, add 1-2 tablespoons of fresh lemon juice to the cream cheese mixture, or brush a simple lemon syrup (lemon juice + powdered sugar) over the warm cake. This cake is wonderful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers covered in the refrigerator for up to 3-4 days. Try adding a layer of canned pie filling (like cherry or blueberry) on top of the cream cheese layer before the cake mix for a fruity twist!

  • Author: Cook Reel
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8th of cake)
  • Calories: 400
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 60mg

Find it online: https://cookreel.com/easy-lemon-cream-cheese-dump-cake-recipe/

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