Tangy Lemon Cream Cheese Delight

Indulge in the tangy sweetness of our Lemon Cream Cheese Dump Cake recipe. With layers of zesty lemon cake, creamy cream cheese, and a buttery topping, this easy-to-make dessert is a delightful treat for any occasion. Perfect for satisfying your sweet tooth with minimal effort required.


4 eggs
1/3 cup vegetable oil
1/2 cup (1 stick) butter, melted
8 oz cream cheese, softened
1 box lemon cake mix
1 box (3.4 oz) instant lemon pudding mix
1 cup water
1/2 cup powdered sugar
1 teaspoon vanilla extract
Optional: chopped nuts or coconut flakes for topping


Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the lemon cake mix, lemon pudding mix, water, eggs, and vegetable oil. Mix until well combined.
Spread the cake batter evenly into the prepared baking dish.
In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Drop spoonfuls of the cream cheese mixture over the cake batter.
Use a knife or spatula to gently swirl the cream cheese mixture into the cake batter, creating a marbled effect.
Drizzle the melted butter over the top of the cake batter.
If desired, sprinkle chopped nuts or coconut flakes over the top.
Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

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