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Lemon Dump Cake

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close up shot of a plate of lemon dump cake
This amazing lemon dump cake brings a lovely citrusy flavor to the dessert for a simple recipe to make for any occasion.
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Table of Contents
  1. Lemon Dump Cake Ingredients
  2. Substitutions And Additions for This Easy Dump Cake Recipe
  3. How To Make This Lemon Dump Cake Recipe
  4. Troubleshooting Tips for This Lemon Dump Cake Recipe
  5. How To Serve This Lemon Dump Cake With Lemon Curd
  6. When to Serve a Lemon Dump Cake
  7. Storing This Lemon Cream Cheese Dump Cake
  8. Frequently Asked Questions
  9. More Lemon Recipes You’ll Love
  10. JUMP TO RECIPE
  11. Even More Recipes You’ll Love

This bright and sunny lemon dump cake will become one of your favorite lemon desserts. It is filled with the tangy freshness of lemon, featuring lemon curd that is baked with cake mix and velvety cream cheese filling for a cake that is hard to resist.

close up shot of a plate of lemon dump cake

Lemon Dump Cake Ingredients

lemon dump cake raw ingredients that are labeled
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Simple ingredients help make this family favorite dessert come together in no time. The cake-like topping is the perfect complement to the creamy, juicy lemon filling.

This lemon version is so easy to make with the minimal ingredients you’ll have in your pantry. It’s the perfect treat to make with kids!

You’ll need:

  • 2 (12-ounce) jars of lemon curd
  • 8 ounces of cream cheese, softened
  • 1 large egg, room temperature
  • ¼ cup of granulated sugar
  • 1 (15.25-ounce) box of vanilla, lemon, yellow, or white cake mix (we used white)
  • ½ cup salted butter, 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 for This Easy Dump Cake Recipe

LEMON ZEST: Add lemon zest to the cream cheese or on top of the cake for a more tangy lemon flavor.

CAKE MIX: Lemon cake mix will take the citrus up a level in this tasty cake but white, yellow, or vanilla cake mix works just fine.

CURD: Try adding strawberry curd to this delicious dump cake for added flavor. You could also experiment with other flavors of fruit curds like orange or lime.

You’ll find curd in the jam and jelly aisle of your grocery store or you can make your own homemade.

GRANULATED SUGAR: Brown sugar can be a good substitute for granulated sugar, adding a deeper, caramel-like sweetness to the cream cheese mixture.

SALTED BUTTER: Unsalted butter can be used in place of salted butter. If doing so, consider adding a pinch of salt to the cake mix to balance the flavors.

BLUEBERRIES: For a fruity addition, sprinkle a layer of fresh or frozen blueberries over the lemon curd before adding the other layers. This adds a nice burst of flavor and texture while creating an irresistible lemon blueberry dump cake.

COCONUT: Sprinkle some shredded coconut over the cake mix layer for a tropical twist. It toasts nicely in the oven, adding both flavor and crunch.

POPPY SEEDS: Adding a tablespoon of poppy seeds to the cake mix can give a slight crunch and a unique appearance to your cake.

ALMOND EXTRACT: A few drops of almond extract mixed into the cream cheese layer can add a nutty depth to the overall flavor of the cake.

OUR RECIPE DEVELOPER SAYS

Don’t toss out the pie crust lid. You can use it as a domed lid for the finished pie. 

How To Make This Lemon Dump Cake Recipe

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Spread the lemon curd into the bottom of a 9×13-inch baking dish that has been sprayed with non-stick cooking spray.

OUR RECIPE DEVELOPER SAYS

You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right.

I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

lemon curd spread at the bottom of the pan

STEP THREE: In a medium bowl, use a hand mixer to combine cream cheese, egg, and granulated sugar until smooth.

cream cheese, egg, and sugar blended together in a bowl

STEP FOUR: Drop spoonfuls of the cream cheese mixture over the lemon curd.

spoonfuls of cheese cream mixture placed on top of the lemon curd in the baking dish

STEP FIVE: Sprinkle the cake mix evenly over the first two layers.

cake mix sprinkled on top of the cream cheese mixture in the baking dish

STEP SIX: 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.

Some people use melted butter or shredded butter instead of slices of butter.

I’ve found using the sliced butter to be my preference, but you can experiment with this if you wish.

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.

If parts of the cake mix are left uncovered, they may come out of the oven still dry and powdery.  

slices of butter placed on top of the cake mixture in a baking dish

STEP SEVEN: Place the baking pan in the preheated oven. Bake for 40 minutes or until the topping is golden brown and the filling is bubbling around the edges.

PRO TIP:

You may end up with some dry cake mix spots on the top of the dump cake. This is normal and is where the butter did not saturate into the cake mix.

If you prefer, you can add additional pats of butter over the dry area – check the dump cake after about 30 minutes to determine if the melting pats of butter missed any areas.

lemon dump cake after being baked in a baking dish

STEP EIGHT: Allow dump cake to rest for 15 minutes before serving this sweet and tart dessert.

PRO TIP:

Allowing the dump cake to rest for a bit before serving will give the lemon curd time to cool just a bit so that it is not super runny when you scoop into it.

Troubleshooting Tips for This Lemon Dump Cake Recipe

My cake mix is not cooking through.

Solution: If you find that the cake mix isn’t fully cooked in some spots, ensure that the butter is evenly distributed over the top of the cake mix. Thin, evenly spaced pats of butter help the cake mix cook more uniformly.

My cake is too dense.

Solution: To avoid a dense cake, ensure not to press down the cake mix after sprinkling it over the cream cheese layer. Keeping it loose allows for a lighter texture.

The lemon curd is too runny.

Solution: If the lemon curd layer is too runny after baking, let the cake cool for a bit before serving. This allows the lemon curd to set slightly and thicken up.

There are dry spots in my cake.

Solution: It’s normal to have some dry spots where the butter didn’t saturate into the cake mix. If preferred, you can add additional pats of butter over these dry areas about 30 minutes into the baking.

My cake is browning too quickly.

Solution: If the top is browning too fast, loosely cover the cake with aluminum foil to prevent it from getting too dark while the rest of the cake finishes cooking.

How To Serve This Lemon Dump Cake With Lemon Curd

If serving the cake warm, allow it to rest for about 15 minutes after baking. This rest period helps the layers set slightly for easier serving.

A great way to serve this yummy lemon cream cheese dump cake is with a big scoop of vanilla ice cream and homemade whipped cream or Cool Whip.

You can serve this easy lemon dump cake recipe warm or cold.

Add fresh blueberries, strawberries, or raspberries on top of the cake for a pop of color.

If you want another amazing citrus-flavored dump cake to serve with this lemon dump cake, try our peach dump cake.

If you are a lemon lover, try our lemon lasagna or lemon lava cake for more easy lemon dessert recipes.

When to Serve a Lemon Dump Cake

Your lemon dump cake is a versatile dessert that can suit a variety of occasions.

Here are some ideas on when to serve it:

Summer Gatherings: The bright, citrusy flavor of lemon makes it perfect for summer picnics, BBQs, or poolside parties. It’s refreshing and can be served cold for a cool treat.

Afternoon Tea Parties: Serve your lemon dump cake at afternoon tea gatherings. Its light and zesty nature pairs wonderfully with a variety of teas.

Potluck Events: This cake is an excellent choice for potlucks because it’s easy to transport and generally loved by many. It’s also a great conversation starter due to its unique ‘dump cake’ preparation.

Holiday Celebrations: Lemon dump cake can be a delightful addition to holiday menus, especially during springtime celebrations like Easter or Mother’s Day. Its sunny flavor and appearance bring a cheerful touch to the table.

Birthday Parties: For those who prefer a fruitier dessert over traditional birthday cake, this lemon dump cake can be a great alternative. You can even decorate it with some whipped cream and candles to make it festive.

Dinner Parties: As a dessert at casual dinner parties, it offers a balance of sweet and tart flavors, which can be a pleasant end to a savory meal.

Family Dessert Night: It’s simple enough to involve kids in the baking process, making it a fun family activity followed by a delicious treat.

Bake Sale Contribution: Lemon dump cake is a great item to contribute to bake sales. It’s different from the usual cookies and brownies, and likely to catch people’s attention.

Remember, this cake is versatile and can be adapted to fit the theme or style of your event, making it a reliable go-to dessert for almost any occasion.

Storing This Lemon Cream Cheese Dump Cake

If you have leftover lemon dump cake, you can use these tips to help keep it fresh:

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

IN THE FREEZER: Store this lemon dump cake in an airtight container for up to one month in the freezer.

Let it thaw in the fridge overnight when you are ready to serve it.

A delicious lemon dump cake makes baking easy. Just add a handful of ingredients in a single pan and bake. This means no clean-up afterward and a tasty cake to enjoy.

The tart lemon flavor from the bright lemon curd makes this lemon dump cake a refreshing choice for a quick dessert anytime.

Frequently Asked Questions

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 two days ahead of time. Just store it in the fridge until you are ready to serve.

Can I use a lemon cake mix instead of white?

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

How can I tell when the dump cake is perfectly baked?

The dump cake is done when the topping is nicely browned, and the filling is bubbling around the edges. It usually takes about 40 minutes in the oven.

Is it necessary to serve this cake warm?

While this lemon dump cake can be served warm, it’s also delicious when served cold. It’s a matter of personal preference.

Can I use margarine instead of butter for this recipe?

Yes, you can use margarine as a substitute for butter. However, the flavor and texture might be slightly different.

More Lemon Recipes You’ll Love

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close up shot of a plate of lemon dump cake

Lemon Dump Cake

5 from 57 votes
This amazing lemon dump cake brings a lovely citrusy flavor to the dessert for a simple recipe to make for any occasion.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12

Ingredients
  

  • 2 (12-ounce) jars lemon curd
  • 8 ounces cream cheese, softened
  • 1 large egg, room temperature
  • ¼ cup granulated sugar
  • 1 (15.25-ounce) box vanilla, lemon, yellow or white cake mix (we used white)
  • ½ cup salted butter, cold

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the lemon curd into the bottom of a 9×13-inch baking dish that has been sprayed with non-stick cooking spray.
  • In a medium bowl, use a hand mixer to combine cream cheese, egg, and granulated sugar until smooth and combined.
  • Drop spoonfuls of the cream cheese mixture over the lemon curd.
  • Sprinkle the cake mix evenly over the first two 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.
  • Bake for 40 minutes or until the topping is browned and the lemon curd filling is bubbling around the edges.
  • Allow dump cake to rest for 15 minutes before serving.

Notes

  • 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.
  • You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
  • 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.  
  • You may end up with some dry cake mix spots on the top of the dump cake. This is normal and is where the butter did not saturate into the cake mix. If you prefer, you can add additional pats of butter over the dry area – check the dump cake after about 30 minutes to determine if the melting pats of butter missed any areas. 
  • Allowing the dump cake to rest for a bit before serving will give the lemon curd time to cool just a bit so that it is not super runny when you scoop into it.

Nutrition

Calories: 157kcal | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 127mg | Potassium: 33mg | Fiber: 1g | Sugar: 5g | Vitamin A: 513IU | Calcium: 23mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Gloria McGork says

    5 stars
    This looks delicious. Can’t wait to try it!
    As for leaving comments, it’s extremely difficult since there are so many pop-up ads. I can’t see what I have typed.

  2. Jill says

    I was thinking about splitting this recipe into two different Pyrex pans. One to take to a party one to keep at home. Do you think the consistency will be OK I would divide everything evenly.

  3. Michele - vintage home designs says

    This sounds delicious! I would like to feature your post on my Saturday Morning Gather post tomorrow.

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