An effortless, bakery-perfect lemon dessert with just four simple ingredients — straight into the pan and ready to wow!
Servings & Timing
- Prep time: 5 minutes
- Cook time: 40 minutes
- Total time: 45 minutes
- Servings: 8 slices
Dietary Badges
- Vegetarian
- No complicated mixing
- Simple pantry ingredients
Ingredients
- Lemon cake mix (boxed)
- Cream cheese (softened)
- Sweetened condensed milk
- Fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread cream cheese evenly in the bottom of the baking dish.
- Pour sweetened condensed milk over the cream cheese layer.
- Sprinkle lemon cake mix evenly over the top.
- Drizzle fresh lemon juice across the cake mix.
- Bake for 35–40 minutes or until golden brown and bubbly around edges.
- Cool slightly before slicing and serving.
Additional Notes
- Use full-fat cream cheese for best creaminess.
- Fresh lemon juice is key for bright flavor—avoid bottled if possible.
- This recipe is naturally gluten-free if using a gluten-free cake mix.
Introduction
Sometimes the simplest recipes are the most impressive—and this Lemon Cream Cheese Dump Cake is proof. I used to shy away from lemon desserts because they never quite turned out right, but this four-ingredient gem changed the game. It’s literally dump, bake, and serve! Inspired by my neighbor’s bakery-perfect version, this cake has a luscious creamy base and a zesty lemon kick that’s perfect for a last-minute dessert or a sweet weeknight treat.
If you love quick, no-fuss desserts that taste like you spent hours baking, this is your new go-to.
Step-by-Step Cooking Guide
Step 1: Prep Your Pan
Preheat your oven to 350°F and grease your baking dish. This prevents sticking and helps the cake brown nicely on the edges.
Step 2: Layer the Cream Cheese
Spread the softened cream cheese evenly on the bottom. It creates a rich, tangy foundation for the cake. You want a smooth, even layer so every bite gets some creaminess.
Step 3: Add Sweetened Condensed Milk
Pour the condensed milk directly over the cream cheese. This will soak into the cake mix and add sweetness and moisture.
Step 4: Sprinkle the Cake Mix
Sprinkle the dry lemon cake mix evenly on top. Resist the urge to stir or mix — it bakes “dump cake” style, meaning no stirring required!
Step 5: Drizzle Lemon Juice
Evenly drizzle fresh lemon juice over the cake mix. This moistens the cake and adds that fresh citrus zing that makes this dessert special.
Step 6: Bake Until Golden
Bake for 35–40 minutes until the top is golden brown and bubbling around the edges. The condensed milk and cream cheese will have melted into a dreamy creamy layer beneath the cake topping.
Step 7: Cool and Serve
Let the cake cool slightly before cutting. This helps it set and makes for cleaner slices. Serve as-is or with a dollop of whipped cream or fresh berries.
Ingredient Details and Substitution Tips
- Cream Cheese: Full-fat gives the best texture and richness. You can use light cream cheese, but expect a less creamy result.
- Lemon Cake Mix: A classic lemon cake mix is ideal. Gluten-free options work too for special diets.
- Sweetened Condensed Milk: Adds sweetness and moisture—no substitute needed for best results.
- Fresh Lemon Juice: For bright flavor, fresh juice is unbeatable. Bottled lemon juice will work but is less vibrant.
Recipe Variations and Serving Suggestions
- Add blueberries: Fold ½ cup fresh blueberries into the cake mix before baking for a fruity twist.
- Coconut topping: Sprinkle shredded coconut on top before baking for extra texture.
- Lime version: Swap lemon juice for lime juice for a tropical flavor change.
- Gluten-free: Use a gluten-free lemon cake mix for a gluten-free dessert.
- Serve with: Whipped cream, vanilla ice cream, or fresh berries to elevate this simple cake.
Storage and Make-Ahead Information
- Storage: Store leftover cake in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm slices briefly in the microwave or oven before serving for a fresh-baked feel.
Nutrition Facts (Per Serving)
- Calories: 320 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 15 g
Note: Values are approximate and depend on specific ingredient brands.
Frequently Asked Questions (FAQs)
Q: Can I use boxed yellow cake mix instead of lemon?
A: Yes, but you’ll lose the lemon flavor that makes this cake special. Consider adding extra lemon zest to the mix.
Q: Is this recipe gluten-free?
A: It can be if you use a gluten-free lemon cake mix. Otherwise, it contains gluten.
Q: Can I make this dairy-free?
A: Not easily, as cream cheese and condensed milk are key. However, dairy-free substitutes for cream cheese and sweetened condensed milk exist but may change texture and flavor.
Q: Can I double this recipe?
A: Yes! Use a larger baking dish and adjust baking time as needed, checking for doneness.
The Story Behind This Recipe
This recipe came from my neighbor, who swears by it for quick, foolproof desserts. I was skeptical at first—how could just dumping ingredients into a pan work? But after trying it, I was hooked. It’s become a staple in my kitchen, perfect for when I want something sweet without the fuss. Plus, it tastes like it came from a bakery, making me feel like a dessert pro.
Final Thoughts
Give this Lemon Cream Cheese Dump Cake a try next time you need a dessert that’s fast, easy, and absolutely delicious. It’s proof that sometimes the simplest recipes create the biggest smiles.
If you make it, I’d love to hear how it turns out or any fun twists you tried—drop a comment below!
Try this recipe and share your results! Don’t forget to rate and tag your photos #LemonDumpCakeLove. Happy baking!
