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Close-up of a Zesty Lemon Cheesecake Dump Cake in a glass baking dish showing three distinct layers - a light bottom crust, bright yellow lemon filling, and creamy cheesecake top with golden crumbles dusted with powdered sugar. The cake is garnished with fresh lemon slices, with blueberries visible at the corner and a yellow dish of mixed berries in the background

Zesty Lemon Cheesecake Dump Cake

Imagine the tangy brightness of fresh lemons dancing with velvety cheesecake all nestled in a buttery, crumbly cake layer. This dump cake is sunshine on a cloudy day and perfect for any occasion, from summer BBQs to cozy winter dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9x13 inch baking dish
  • Electric Mixer

Ingredients
  

Cheesecake Layer

  • 2 packages cream cheese 8 oz each, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice about 2 medium lemons
  • 2 tablespoons lemon zest from about 2-3 lemons
  • 1 teaspoon vanilla extract

Cake Layer

  • 1 box yellow cake mix 15.25 oz
  • 1/2 cup unsalted butter melted
  • 1 zest lemon

Optional Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish. Line with parchment if desired.
  • In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy. Beat in eggs one at a time, then add lemon juice, zest, and vanilla. Mix until just combined.
  • Pour the cheesecake mixture into the prepared baking dish and spread evenly.
  • Sprinkle dry cake mix evenly over the cheesecake layer. Drizzle melted butter over the top, followed by additional lemon zest.
  • Bake for 45-50 minutes until the top is golden and the edges are set. Let cool for 1 hour on a wire rack.
  • For the glaze, whisk powdered sugar with lemon juice and zest until smooth. Drizzle over cooled cake before serving.

Notes

This cake is even better after refrigerating overnight. Store covered for up to 5 days, or freeze individual slices for up to 3 months. Serve chilled or slightly warmed. Variations include using lemon cake mix, or substituting lime, orange, or grapefruit for lemon.
Keyword Cheesecake, Dump Cake, Lemon