Go Back
If you're looking for a dessert that effortlessly marries tangy flavors with a creamy texture, then look no further than the Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust. This delightful recipe is a wonderful treat for any occasion, boasting a refreshing lemon zing that brightens up your palate, combined with the rich creaminess of cream cheese.

Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust

Discover the refreshing delight of Tangy Lemon Cream Cheese Dump Cake with a buttery crust. This easy-to-make dessert combines the zesty flavor of fresh lemons with a rich cream cheese filling, all wrapped in a golden crust. Perfect for any occasion, this dump cake requires minimal effort—just layer your ingredients and let the oven work its magic. Enjoy a slice of this creamy, citrusy treat that’s not only delicious but also offers some health benefits. Bring joy to your baking with this simple, satisfying recipe!
Print Recipe Pin Recipe

Ingredients
  

1 package (8 oz) cream cheese, softened

1 cup granulated sugar

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

2 large eggs

1 teaspoon vanilla extract

1 box (15.25 oz) lemon cake mix

1/2 cup unsalted butter, melted

1 cup powdered sugar

1 teaspoon lemon extract (optional)

Fresh lemon slices and mint leaves for garnish (optional)

Instructions
 

Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

    Mix the Cream Cheese Filling: In a medium bowl, using a hand mixer or a whisk, blend the softened cream cheese with granulated sugar until smooth. Add the fresh lemon juice, lemon zest, eggs, and vanilla extract. Mix until thoroughly combined and creamy. Set aside.

      Prepare the Cake Layer: In another bowl, combine the dry lemon cake mix and melted butter. Stir until everything is evenly moistened and crumbly.

        Layer the Ingredients in the Dish: Spread half of the cake mixture on the bottom of the prepared baking dish. Pour the cream cheese mixture over the cake layer, making sure to cover it evenly. Finally, sprinkle the remaining half of the cake mixture on top of the cream cheese layer.

          Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

            Make the Lemon Glaze: While the cake is baking, prepare the lemon glaze. In a small bowl, mix the powdered sugar with lemon extract and enough water (around 1-2 tablespoons) to create a smooth, pourable glaze.

              Cool and Drizzle: Once the cake is done, remove it from the oven and let it cool for about 15 minutes. Drizzle the lemon glaze over the warm cake.

                Serve: Cut into squares and serve warm or at room temperature. Garnish with fresh lemon slices and mint leaves if desired.

                  Prep Time, Total Time, Servings: 15 min | 55 min | 12 servings