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Lemon Dump Cake
Lemon dump cake is a creamy, lip-smacking dessert made with lemon pie filling, lemon cake mix, and a smooth cream cheese filling.
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Lemon dump cake is the perfect treat to make when you are craving an easy dessert that is bursting with lemon flavor. Bright and lemony, lemon dump cake is made with both lemon cake mix and lemon pie filling. The smooth cream cheese filling makes lemon dump cake creamy and delicious.
If you love yummy dump cakes, you’ll want to make Peach Dump Cake, Apple Dump Cake, and Chocolate Dump Cake.
Lemon Dump Cake Ingredients
You will need:
- 2 (15.75-ounce) cans of lemon pie filling
- 8 ounces of cream cheese
- 1 package of lemon cake mix (yellow cake mix also works)
- ½ cup salted butter, cold
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.
How to Make This Lemon Dump Cake Recipe
Pro Tip: When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
ONE: Preheat the oven to 350°F.
STEP TWO: 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″ 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 THREE: Slice the cream cheese over the lemon filling and gently push each slice down to nestle it into the lemon filling.
STEP FOUR: Sprinkle the cake mix evenly over the lemon and cream cheese layers.
STEP FIVE: 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.
STEP SIX: Bake about 30 to 35 minutes until the topping is browned.
STEP SEVEN: 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
Great for barbecues and get-togethers, serve this lemon dump cake with a scoop of vanilla ice cream or a dollop of whipped cream. Add a handful of fresh berries on top for additional flavor and color.
It’s the perfect dessert to enjoy after a hearty bowl of this chili recipe.
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.
Lemon dump cake is filled with sunny citrus flavor, making it a lip-smacking dessert to make for any occasion. There’s nothing complicated about this delightful cake that’s a cinch to put together with just four ingredients. Lemon pie filling and cream cheese make every bite of this lemony cake rich and creamy.
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 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.
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Lemon Dump Cake
Lemon dump cake is a creamy, lip-smacking dessert made with lemon pie filling, lemon cake mix, and a smooth cream cheese filling.
Ingredients
- 31.5 ounces lemon pie filling
- 8 ounces of cream cheese
- 1 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.
- 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.
- Bake about 30 to 35 minutes until the topping is browned.
- Serve warm.
Notes
- When buying the cake mix, 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”x13″ 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.
- 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.
Comments
Connie says
Can I use homemade lemon pudding instead of canned in this recipe
layne says
You’ll need lemon pie filling not pudding for this recipe for it to turn out correctly. Enjoy!
Meg says
This is so easy to make and has a great flavor!
Victoria says
Can I use commercially prepared lemon curd?
layne says
Yes, enjoy!
Linda says
Very good will make again
Sue says
Ok to add fresh blueberries to this recipe?
layne says
I bet that would be yummy!
Olive says
this was delicious.. tasted like a mini lemon cheese cake.I used 1 can of lemon pie filling ( that’s all I had) and extra butter melted and drizzled over after half baked. turned out great. thank you
dixie Cape Martin proulx says
Can I use home made lemon curd? How many ounces would I need. I have a very productive lemon tree. 😁
layne says
Hey, there – you could use lemon curd, I would use the same amount, about 32 ounces. Enjoy!
Beverly says
Sounds delicious. Thanks for sharing!
Harriet Casey says
love it, what a fun and easy way to have a lemon pie dessert.