Description
This lemon dump cake with cream cheese is a perfect blend of tangy citrus, creamy pockets of cheese, and soft buttery cake. It’s incredibly easy to make—layer, pour, bake—and yet delivers a dessert that looks and tastes like it took hours to prepare. The cream cheese adds richness, the lemon keeps it bright and fresh, and the buttery top gives it that irresistible texture. Perfect for family dessert nights, brunches, or even as a make-ahead treat for guests, this cake is a keeper for any home baker.
Ingredients
Scale
- 1 block (8 oz) cream cheese, softened
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 1 box lemon instant pudding
- 1 box yellow cake mix (dry)
- ½ cup unsalted butter, melted
- Juice of 1–2 lemons (optional for drizzle)
- Optional: powdered sugar for garnish, fresh berries, whipped cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Beat cream cheese, sugar, and lemon zest until smooth; spread evenly in pan.
- Sprinkle lemon pudding over cream cheese layer.
- Evenly distribute dry cake mix over pudding.
- Drizzle melted butter over top, covering as much as possible.
- Bake for 35–40 minutes or until golden and bubbly.
- Cool 10–15 minutes before serving. Optionally, drizzle with lemon juice mixed with powdered sugar.
Notes
- Use fresh lemons for best flavor.
- Don’t overmix cream cheese to avoid lumps.
- Serve with ice cream or berries for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg