Tangy Lemon Cream Cheese Dump Cake with Buttery Crust is a delightful treat that perfectly balances bright citrus flavor with a rich, creamy texture. The lemon brings a fresh zing that wakes up your taste buds, while the cream cheese adds that smooth, luscious touch. All of this sits on a golden, buttery crust that makes every bite feel like a little celebration in your mouth.
I love making this cake when I want something that feels special but doesn’t take forever to prepare. The “dump” part means you just layer everything without too much fuss, which is perfect for busy days or when I want dessert without a lot of mess. Plus, the lemony tang combined with the cream cheese filling always gets compliments – it’s like a guaranteed hit every time I bring it out.
This cake is wonderful served slightly warm or at room temperature, and I like to pair it with a cup of tea or a cold glass of milk. It’s great for sharing with family or friends, whether it’s a casual afternoon snack or a simple dessert after dinner. Whenever I bake it, the buttery crust adds that perfect crunchy contrast, and I end up sneaking a few extra bites before anyone else notices!
Key Ingredients & Substitutions
Cream Cheese: This ingredient makes the filling rich and creamy. I like to use full-fat cream cheese for the best texture, but you can try reduced-fat if you want a lighter version. Just make sure it’s softened first for easy mixing.
Fresh Lemon Juice and Zest: Fresh lemon juice gives the tang, while zest adds bright citrus notes. Bottled lemon juice won’t give the same fresh flavor, so I recommend fresh lemons if you can. If fresh lemons aren’t available, lime juice can be a fun twist.
Yellow Cake Mix: This dry cake mix is what creates the crumbly crust on top. You can use any yellow or white cake mix. For gluten-free options, try a gluten-free cake mix, but baking times might change slightly.
Butter: Melted butter is key to creating that golden, chewy crust on top. I use unsalted butter so I can control the saltiness, but salted butter works too. Don’t skip this step, as it makes the texture special!
How Do You Get the Perfect Buttery, Crumbly Crust?
The trick to the crust is layering and the melted butter. Here’s how I do it:
- Sprinkle the dry cake mix evenly over the lemon cream cheese layer—make sure you cover the whole surface but don’t mix it in.
- Next, drizzle melted butter slowly and evenly over the cake mix. Using a spoon or a measuring cup with a spout helps control the butter flow.
- As it bakes, the butter melts into the cake mix, creating a moist but crumbly top with crispy edges.
- Don’t stir the layers! This keeps the crust separate and gives you those lovely texture contrasts.
Also, make sure your butter is fully melted and warm, not hot, so it pours smoothly. This simple technique is what makes this dump cake stand out!
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it’s perfect for a good, even layer of cake and filling.
- Mixing bowls – for beating the cream cheese, eggs, and lemon juice, I use a big bowl to make mixing easier.
- Electric mixer or whisk – I find an electric mixer speeds up mixing the cream cheese and eggs smoothly.
- Measuring cups and spoons – for lemon juice, zest, sugar, and butter, precise measurements help get the best flavor.
- Spatula – useful for spreading the cream cheese mixture evenly in the baking dish.
- Rubber spoon or spoon with a spout – to drizzle the melted butter evenly over the cake mix for a nice crust.
Flavor Variations & Add-Ins
- Berry Swirl: Carefully add a handful of fresh or frozen blueberries or raspberries into the cream cheese layer before adding the cake mix. It adds color and extra fruit flavor.
- Coconut Twist: Mix shredded coconut into the cake mix or sprinkle on top before baking for a tropical touch that’s sweet and chewy.
- Extra Citrus: Add a splash of orange juice or a little orange zest along with the lemon for a more layered citrus flavor.
- Ginger Spice: Mix in a teaspoon of ground ginger or cinnamon into the cake mix for a hint of warmth and fall-inspired flavor.
Tangy Lemon Cream Cheese Dump Cake with Buttery Crust
Ingredients You’ll Need:
For the Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from 1 lemon)
For the Crust:
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup (2 sticks) unsalted butter, melted
For Serving (Optional):
- Whipped cream
- Additional lemon zest, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then you’ll bake it for around 45 to 50 minutes. After baking, allow it to cool at room temperature and chill in the fridge for at least 2 hours to let the flavors set and to achieve the best creamy texture. Overall, plan for around 3 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Dish
First, set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray so the cake doesn’t stick.
2. Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese along with the granulated sugar until it becomes smooth and creamy. Then add the eggs one at a time, mixing well each time. Stir in the fresh lemon juice and lemon zest to create a tangy, flavorful filling.
3. Layer the Cake
Pour the cream cheese mixture evenly into your greased baking dish. Next, sprinkle the dry yellow cake mix evenly over the top—cover the filling completely but don’t mix it in. This will later form your crumbly crust.
4. Add the Butter and Bake
Slowly drizzle the melted butter evenly over the top of the cake mix. This step helps the crust become golden and buttery once baked. Place the dish in the oven and bake for 45 to 50 minutes, or until the top turns golden brown and the center is set but still slightly jiggly.
5. Cool, Chill, and Serve
Remove the cake from the oven and let it cool completely at room temperature. Then chill it in the refrigerator for at least 2 hours to help the filling set perfectly. When ready, cut into squares and serve with a dollop of whipped cream and a sprinkle of extra lemon zest if you like a little extra zing.
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use cream cheese that is fully softened to get a smooth, creamy filling. If your cream cheese is frozen, thaw it overnight in the fridge or soften it on the counter for a couple of hours before mixing.
Can I Substitute the Yellow Cake Mix?
Yes! You can use any yellow or white cake mix you prefer. For a gluten-free version, try a gluten-free cake mix, but keep an eye on the baking time as it may vary slightly.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It tastes great chilled and can be enjoyed cold or brought to room temperature before serving.
Can I Make This Cake Ahead of Time?
Absolutely! This cake actually tastes better after chilling overnight as the flavors fully develop, and the texture firms up nicely. Just cover it well and store in the fridge until ready to serve.
