I can still taste the lemony perfume that floated through my grandmother’s kitchen on summer afternoons, the way a simple pan of layered dessert could gather everyone to the table. I remember the clink of mixing spoons and the quiet conversation that rose and fell while a warm, sweet pan cooled on the windowsill. That feeling comfort, company, and easy baking led me to this bright, forgiving dessert.
I started cooking at my mother’s elbow, flipping through church cookbook pages and scribbling notes in the margins. Those early lessons taught me to keep things simple, practical, and welcoming. I’m Maggie Hart, a home cook in Louisville who believes comfort should be uncomplicated. I test recipes in real weeknight kitchens, not perfect studio setups, so readers can make them work the first time. My approach uses pantry-friendly ingredients and straightforward steps that leave room for family life, naps, and after-school chatter. I share cozy casseroles and nostalgic sweets, always pork-free, and I speak plainly so you can follow along without fuss. If you like easy desserts that still feel homemade and special, you’ll find this recipe fits right in with the kind of food I grew up making and still make today.
This Lemon Cream Cheese Dump Cake brings that same cozy logic to the table. It layers tangy cream cheese, sweet lemon curd, and a cake mix topping into one pan you can pop in the oven while dinner simmers. The method lets you rely on good flavors instead of complicated technique. I’ll walk you through every step so you can serve something that looks like a show-stopper and tastes like a memory. Read on for the simple ingredients and clear directions that will put a bright, creamy dessert within reach any night of the week.
Table of Contents
Table of Contents
Why you’ll love this dish
Ingredients :
1 box lemon cake mix, 1 cup cream cheese, softened, 1 cup sour cream, 1/2 cup sugar, 1 cup lemon curd, 1/2 cup butter, melted, 1/2 cup water, 1 cup powdered sugar (for garnish, optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish., 2. In a medium bowl, beat the softened cream cheese, sour cream, and sugar until smooth., 3. Spread the cream cheese mixture evenly in the bottom of the prepared baking dish., 4. Pour the lemon curd over the cream cheese layer., 5. In another bowl, mix the lemon cake mix with melted butter and water until just combined., 6. Pour the cake mix batter over the lemon curd layer, spreading it gently., 7. Bake for 35-40 minutes or until the top is golden and a toothpick comes out clean., 8. Let it cool for a few minutes, then dust with powdered sugar if desired. Serve chilled or warm.
How to prepare Lemon Cream Cheese Dump Cake
This section walks you through the hands-on part of making the Lemon Cream Cheese Dump Cake so you feel confident from the moment you preheat the oven. Start by softening room-temperature cream cheese so it blends smoothly with the sour cream and sugar. When you beat that filling, aim for a silky texture; you don’t want lumps, and a hand mixer makes the job quick. Spread the cream cheese layer in the prepared pan with an offset spatula or the back of a spoon so you get an even base for the next layer. Dollop or spoon the lemon curd across the cream cheese and gently smooth it no need for perfection. When you mix the lemon cake mix with melted butter and water, stir until just combined; overmixing will take away the crumbly top texture that makes this a dump cake rather than a classic cake.
Scatter the cake mix batter evenly over the curd layer. You can pat it lightly, but leave some airy pockets; they allow the butter to work into the dry mix and create that golden, crisp top. Bake until the top browns and a toothpick in the thickest spot comes out mostly clean with a few moist crumbs. Let the pan rest so the layers settle; the Lemon Cream Cheese Dump Cake benefits from a short cooling period before serving. If you like, dust with powdered sugar or spoon a little extra lemon curd on top after it cools slightly. This method keeps things forgiving and friendly for busy cooks.
(Internal link: If you enjoy creamy layer desserts, try my Churro Cheesecake Bars for another easy crowd-pleaser.)
Serving ideas
This Lemon Cream Cheese Dump Cake dresses up easily for different occasions. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream to play against the cake’s bright citrus. For a lighter finish, a spoonful of Greek yogurt sweetened with just a touch of honey pairs well. If you want to make it look fancier, sprinkle thin lemon zest ribbons over the powdered sugar, or arrange a few fresh berries on each slice for color and contrast. The Lemon Cream Cheese Dump Cake also travels well: keep it in a covered dish and bring it to potlucks, school events, or backyard gatherings without fuss.
For a brunch table, slice the cake into small squares and serve it alongside lemon ricotta pancakes or an almond-lemon ricotta cake to keep a citrus theme. The Lemon Cream Cheese Dump Cake balances rich and tangy notes, so it pairs nicely with coffee or a light, floral tea. If you serve it chilled, let it come to room temperature for a few minutes before cutting; this helps the layers slice cleanly. If you prefer a firmer texture, refrigerate for a couple of hours and slice with a sharp knife. The Lemon Cream Cheese Dump Cake adapts to the pace of your meal, whether you need a quick dessert or a showstopping sweet for company.
(Internal link: For another lemon-forward treat, try the Delicious Almond Lemon Ricotta Cake with Lemon Glaze.)
How to keep leftovers
When you have extra Lemon Cream Cheese Dump Cake, store it to keep the texture and flavor just right. If you plan to eat the leftovers within two days, cover the pan tightly with plastic wrap or transfer slices to an airtight container and refrigerate. The cream cheese layer benefits from the cool, and chilling makes neat slices easier. For longer storage, wrap individual squares in plastic and place them in a freezer bag; the Lemon Cream Cheese Dump Cake freezes well for up to three months. Thaw overnight in the refrigerator before serving and warm briefly in the oven or microwave to revive the softer cake top.
When you reheat chilled slices, a quick blast in the microwave for 10–20 seconds brings back that fresh-baked warmth, or pop slices in a 325°F oven for 8–10 minutes until warmed through. If the cake develops a bit of condensation after refrigeration, blot gently with a paper towel before serving to keep the surface from getting soggy. Proper storage keeps the dessert tasting bright and creamy; the lemon curd and cream cheese hold their flavor well, so you get nearly the same delight on day two as you did fresh from the oven. The Lemon Cream Cheese Dump Cake makes reliable leftovers that still feel special.
Simple tips for success
A few simple habits make the Lemon Cream Cheese Dump Cake turn out consistently well. First, bring your cream cheese to room temperature so it blends without lumps. Second, spread the cream cheese mixture evenly so the lemon curd has a flat surface and the cake mix can sit on top without sinking into pockets. Third, don’t overwork the cake mix when you add melted butter and water; stir until just combined to keep that crumbly, golden top. Keep an eye on the oven after 30 minutes every oven runs a little different, and you want a golden top, not a dark one.
Use a light hand when smoothing layers; rustic is fine here. If you love more lemon punch, stir a teaspoon of lemon zest into the cream cheese layer or add a little lemon extract to the cake mix. When serving, consider temperature warm gives a softer bite, chilled gives cleaner slices. For a kid-friendly version, skip any extra lemon zest and serve with whipped cream so children enjoy the creamy sweetness. These small moves help the Lemon Cream Cheese Dump Cake become a dependable favorite in your weeknight repertoire.
(Internal link: If you like experimenting with lemon in breakfast and dessert, check out my Easy Lemon Ricotta Pancakes.)
Easy twists you can try
The Lemon Cream Cheese Dump Cake adapts to whatever you have in the pantry. Swap lemon curd for a raspberry jam for a berry twist, or add a tablespoon of poppy seeds to the cake mix for texture and a hint of crunch. For a nutty note, sprinkle sliced almonds over the top during the last five minutes of baking for toasty flavor. To make it gluten-free, use a gluten-free lemon cake mix; the method stays the same and the Lemon Cream Cheese Dump Cake will still bake up with a golden, slightly crisp top.
If you want to make it more elegant, pipe whipped lemon mascarpone over cooled slices and let it set briefly before serving. For a lighter dairy option, replace half the sour cream with Greek yogurt to reduce richness while keeping tang. Add seasonal fruit on top thinly sliced strawberries or a scattering of pitted cherries when lemons are at their peak for a fresh presentation. These small swaps let you make the Lemon Cream Cheese Dump Cake your own without losing the simple comfort that makes it such a winner.
(Internal link: Try the Italian Almond Ricotta Cheesecake for another ricotta-forward dessert idea.)
Frequently asked questions
Q: Can I make the Lemon Cream Cheese Dump Cake ahead of time?
A: Yes. You can assemble it a few hours before baking and keep it covered in the fridge until you’re ready to bake. For the best texture, bake closer to serving time; if you bake and refrigerate, the cake still tastes great and slices more cleanly after chilling.
Q: Can I use homemade lemon curd?
A: Absolutely. Homemade lemon curd works beautifully in this recipe and gives the cake a bright, fresh flavor. Use about one cup of lemon curd in place of the jarred variety. If your curd is very runny, chill it briefly so it sets a bit before layering.
Q: How do I prevent the cake from getting soggy?
A: Don’t overmix the cake topping and be careful not to press it down into the curd layer. Proper baking time also helps the top set up and create the desired crumbly texture. Let the cake cool a few minutes before serving so the layers settle; refrigeration can also firm it for cleaner slices.
Q: Can I reduce the sugar?
A: You can cut a little sugar from the cream cheese mixture, but remember that the cake mix and lemon curd contribute sweetness, so significant reductions will change the balance. Try reducing the sugar by a quarter and taste the filling before spreading.
Q: Will the Lemon Cream Cheese Dump Cake work with other flavors?
A: Yes swap the lemon cake mix or curd for other flavors like orange or strawberry for a different twist. The basic layering method remains the same.
Conclusion
If you want to compare variations or see another home cook’s take, this linked version of the Lemon Cream Cheese Dump Cake from That Oven Feelin provides a helpful visual and tips: Lemon Cream Cheese Dump Cake – That Oven Feelin.
Print
Lemon Cream Cheese Dump Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A bright, creamy dessert that layers tangy cream cheese and sweet lemon curd with a cake mix topping, perfect for any occasion.
Ingredients
- 1 box lemon cake mix
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 1 cup lemon curd
- 1/2 cup butter, melted
- 1/2 cup water
- 1 cup powdered sugar (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, beat the softened cream cheese, sour cream, and sugar until smooth.
- Spread the cream cheese mixture evenly in the bottom of the prepared baking dish.
- Pour the lemon curd over the cream cheese layer.
- In another bowl, mix the lemon cake mix with melted butter and water until just combined.
- Pour the cake mix batter over the lemon curd layer, spreading it gently.
- Bake for 35-40 minutes or until the top is golden and a toothpick comes out clean.
- Let it cool for a few minutes, then dust with powdered sugar if desired. Serve chilled or warm.
Notes
For a more elegant touch, consider piping whipped lemon mascarpone over cooled slices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American