Description
This Lemon Cream Cheese Dump Cake is a bright and creamy dessert that comes together with minimal effort. A tangy lemon cheesecake-like base is topped with a buttery, golden cake crust, making every bite rich and refreshing. It’s the perfect crowd-pleaser for spring gatherings, potlucks, or when you’re craving something sweet and citrusy without the fuss.
Ingredients
For the Base
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 2–3 lemons)
Zest of 1 lemon
1 block (8 oz) cream cheese, softened
1 teaspoon vanilla extract
For the Topping
1 box yellow cake mix (about 15–18 oz)
1/2 cup unsalted butter, melted
Optional: 1/2 cup chopped pecans or walnuts for crunch
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2️⃣ In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest, cream cheese, and vanilla extract. Whisk until smooth and creamy. Pour this mixture evenly into the prepared baking dish.
3️⃣ Evenly sprinkle the dry yellow cake mix over the lemon layer. Do not mix it in. Drizzle the melted butter over the top, covering as much of the surface as possible. Use a spatula to spread if needed, but avoid stirring. If using, sprinkle chopped nuts over the top.
4️⃣ Bake for 45 to 50 minutes, until the top is golden and bubbly. The edges should be firm and the center may have a slight jiggle.
5️⃣ Let the cake cool in the pan for at least 20 to 30 minutes before serving. For added presentation, dust with powdered sugar or garnish with lemon slices.
Notes
For a stronger lemon flavor, you can add an extra teaspoon of lemon zest to the filling. This dessert is best served slightly warm or at room temperature. It can also be chilled for a firmer texture and served like a bar. Leftovers should be stored covered in the refrigerator for up to 4 days.