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Lemon Dump Cake

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close up shot of a serving of lemon dump cake on a plate with a fork
This amazing lemon dump cake brings the lovely citrusy flavor to the dessert for a simple recipe to make for any occasion.
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Lemon desserts are always a hit, and this bright and sunny lemon dump cake is no exception. It is filled with the tangy freshness of lemon, featuring both lemon pie filling and lemon cake mix baked with a velvety cream cheese filling for a cake that is hard to resist. With only four simple ingredients, it is a snap to throw together.

We can offer lots of help with variations on this dump cake recipe. Try our apple dump cake and cherry dump cake for more easy recipes. If you are a lemon lover, try our lemon lasagna or lemon lava cake for more easy lemon dessert recipes.


MORE DUMP CAKE RECIPES:
Peach Dump Cake | Blueberry Dump Cake


LEMON DUMP CAKE INGREDIENTS

You will need:

  • 2 (15.75-ounce) cans of lemon pie filling
  • 8 ounces cream cheese
  • 1 box of lemon cake mix (yellow cake mix also works)
  • ½ cup salted butter (1 stick, 113 grams), cold

Pro Tip: When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

SUBSTITUTIONS AND ADDITIONS

Pie Filling: If you prefer to make your own pie filling, you can substitute that for the canned pie filling. You could also completely change up the flavor of pie filling. Try adding blueberry pie filling to make a lemon blueberry dump cake instead. 

Lemon Zest: Add lemon zest to the pie filling or on top of the cake for a more tangy lemon flavor.

Lemon Curd: You could also use lemon curd in place of the lemon pie filling if you prefer.

Cake Mix: If you can’t find lemon cake mix or prefer a more subtle hint of lemon, you can use a yellow cake mix instead.

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HOW TO MAKE THIS LEMON DUMP CAKE RECIPE

STEP ONE: Spread the lemon filling from both cans in the bottom of a 9”x13” baking dish sprayed with non-stick cooking spray.

PRO TIP: You’ll want to use a 9”x13″ cake pan so that the texture and consistency are right. I’ve used an 11″ x 7″ pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

STEP TWO: Slice the cream cheese over the lemon filling and gently push each slice down to nestle it into the lemon filling.

STEP THREE: Sprinkle the dry cake mix evenly over the lemon and cream cheese layers.

STEP FOUR: Slice very thin pats of butter and spread in a single layer over the entire top of the dry cake mix. Cover as much of the cake mix as possible.

PRO TIP: Using cold butter makes it easier to get the slices very thin. When the dump cake cooks, the butter melts and blends with the dry cake mix, but it won’t spread, so if parts of the cake mix are left uncovered, they may come out of the oven still dry and powdery.  

PRO TIP: You can also use melted butter and drizzle it over the top of the cake mix.

STEP FIVE: Bake in an oven at 350°F for about 30 to 35 minutes until the topping is golden brown. Serve warm.

PRO TIP: Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

HOW TO SERVE

Serve this yummy 4-ingredient lemon cream cheese dump cake with a big scoop of vanilla ice cream and homemade whipped cream or Cool Whip. Add fresh blueberries on top of cake for a pop of color. Enjoy a glass of our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.

STORAGE

IN THE FRIDGE: Store this delicious dessert in the refrigerator, covered with plastic wrap or a lid, for up to 3 days.

IN THE FREEZER: Store this lemon dump cake in an airtight container for up to 3 months. Let it thaw in the fridge overnight when you are ready to serve it.

A dump cake makes baking easy, just dump all your ingredients in a single pan and bake. This means no clean-up afterwards and a tasty cake to enjoy. The tart lemon flavor from the delicious pie filling makes this lemon cream cheese dump cake a refreshing choice for a quick dessert anytime.

FAQ

What is a dump cake?

A dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked. Usually, they use a boxed cake mix and a handful of additional ingredients.

Can you make lemon dump cake ahead of time?

This is a great recipe to make ahead. You can make lemon dump cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.

Can I switch a yellow cake mix for the lemon?

You can substitute yellow or even white cake mix for the lemon. It will give you a less intense lemon flavor but will work fine in the recipe.

MORE RECIPES YOU’LL LOVE

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close up shot of a serving of lemon dump cake on a plate with a fork

Lemon Dump Cake

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This amazing lemon dump cake brings the lovely citrusy flavor to the dessert for a simple recipe to make for any occasion.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 cans lemon pie filling (15.75-ounce cans)
  • 8 ounces cream cheese
  • 1 package lemon cake mix yellow cake mix also works
  • ½ cup salted butter cold

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the lemon filling from both cans in the bottom of a 9”x13” baking dish.
    Pro Tip: You’ll want to use a 9”x13″ cake pan so that the texture and consistency are right. I’ve used an 11″ x 7″ pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
  • Slice the cream cheese over the lemon filling and gently push each slice down to nestle it into the lemon filling,
  • Sprinkle the cake mix evenly over the lemon and cream cheese layers.
  • Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
    Pro Tip: Using cold butter makes it easier to get the slices very thin. When the dump cake cooks, the butter melts and blends with the dry cake mix, but it won’t spread, so if parts of the cake mix are left uncovered, they may come out of the oven still dry and powdery.
    Pro Tip: You can also use melted butter and drizzle it over the top of the cake mix.
  • Bake about 30 to 35 minutes until the topping is browned.
    Pro Tip: Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
  • Serve warm.

Nutrition

Calories: 291kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 442mg | Potassium: 49mg | Fiber: 1g | Sugar: 19g | Vitamin A: 490IU | Calcium: 112mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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