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Delicious Lemon Cream Cheese Dump Cake served on a white plate with lemon slices.

Lemon Cream Cheese Dump Cake

A simple and luscious one-pan dessert that combines lemon cake mix with a creamy cheese layer, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 package lemon cake mix
  • 1 package (8 oz) cream cheese, softened Room temperature for easy mixing
  • 1/2 cup butter, melted
  • 2 cups lemon-lime soda For adding fizz and flavor
  • 1 cup powdered sugar Adjust to taste if you prefer less sweetness
  • 1 teaspoon vanilla extract
  • 1 unit Zest of 1 lemon Optional, adds fragrance
Garnish (optional)
  • to taste units Fresh berries For serving
  • to taste units Whipped cream For serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a mixing bowl, blend the cream cheese, melted butter, powdered sugar, and vanilla extract until smooth.
  3. Spread this creamy mixture evenly over the bottom of your prepared dish.
  4. Pour the lemon cake mix evenly over the cream cheese layer.
  5. Pour the lemon-lime soda over the top of the cake mix layer — don’t stir!
Baking
  1. Bake for about 30 to 40 minutes or until the top is golden brown and a toothpick comes out clean.
  2. Let it cool slightly before serving. Optionally, top with fresh berries or whipped cream before serving.

Notes

Store leftovers in the fridge for about 3 to 5 days, or freeze for up to three months. Thaw in the fridge overnight before serving.