Pour the batter into the prepared pan and spread evenly. This will be your base layer.
Prepare the Cream Cheese Layer:
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In another bowl, beat the softened cream cheese until smooth and creamy.
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Add sugar, vanilla extract, lemon zest (if using), and lemon juice to the cream cheese. Mix until well combined and smooth.
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The mixture should be pourable but thick. If it's too thick, add a splash of milk.
Assemble the Dump Cake:
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Carefully spoon or pour the cream cheese mixture evenly over the cake batter. Don't stir—just let it sit on top.
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Pour the milk evenly over the top layer. This is the magic ingredient that helps create the fluffy topping layer while baking.
Bake:
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Bake for 45-50 minutes, until the top is golden brown and the center is set but still slightly jiggly (this is normal and correct!).
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The cake will naturally separate into layers as it bakes—that's exactly what you want!
Cool:
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Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) before serving.
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The cake firms up as it cools and the layers become more distinct.
Serve:
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Top each slice with whipped cream, a sprinkle of lemon zest, or a thin lemon slice for garnish.
Pro Tips for Perfect Lemon Cream Cheese Dump Cake
Don't Stir the Layers – The magic of this cake is that it separates into layers as it bakes. Resist the urge to mix!
Use Fresh Lemon Juice – Bottled lemon juice works, but fresh makes a big difference in flavor.
Add Lemon Zest – This adds brightness and authentic lemon flavor throughout.
Refrigerate Before Serving – This helps the layers set and makes slicing cleaner.
Don't Overbake – A little jiggle in the center is perfect. This keeps the cake moist.
Use Room Temperature Cream Cheese – This mixes smoothly without lumps.
Top with Whipped Cream – It adds elegance and balances the tanginess.
Make It Ahead – This dessert actually tastes better the next day as flavors develop!
Variations to Try
Raspberry Lemon – Add ½ cup fresh raspberries to the cream cheese layer for tartness.
Blueberry Lemon – Layer fresh blueberries in the cream cheese mixture.
Lemon Poppy – Add 1 tbsp poppy seeds to the cream cheese layer.
Extra Tangy – Use ½ cup lemon juice and reduce sugar to ¾ cup.
Lime Version – Substitute lime juice and zest for lemon for a tropical twist.
Coconut Lemon – Add ½ cup shredded coconut to the cake mix for tropical flavor.
Storage Tips
Refrigerator – Store covered for up to 4 days. This dessert keeps beautifully and flavors intensify.
Freezer – Cool completely, then cover tightly and freeze for up to 2 months. Thaw in fridge before serving.
Room Temperature – Can sit covered for a few hours, but refrigeration is recommended for best texture and food safety (cream cheese layer).
Serving Suggestions
Serve slightly chilled with a generous dollop of whipped cream and a sprinkle of lemon zest. Perfect for:
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Summer gatherings and picnics
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Potlucks and church socials
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Easter and spring celebrations
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Mother's Day brunches
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Anytime you want impressive but easy dessert
Why It's Called a "Dump Cake"
This recipe earned its name because you literally "dump" all the ingredients into the pan without much fussing or precise layering. The oven does all the work of separating the ingredients into beautiful layers. It's foolproof and forgiving—perfect for beginning bakers or anyone short on time!
Nutritional Information (Approximate)
Yield: 12-15 servings
Prep Time: 15 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour (plus cooling and chilling)
Calories per serving: ~280-320 kcal
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