Lemon Dump Cake

 

close up shot of a slice of lemon cake on a plate with a fork
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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Table of Contents
  1. Lemon Dump Cake Ingredients
  2. Substitutions and Additions
  3. How to Make This Lemon Dump Cake Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

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.

close up shot of a slice of lemon cake on a plate with a fork

Lemon Dump Cake Ingredients

Lemon Dump Cake raw ingredients that are labeled

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.

lemon filling spread on the bottom of a baking dish

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

lemon filling topped with pieces of cream cheese

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

lemon cake mix spread over the top of the cream cheese

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.

pieces of butter placed on top of the lemon cake mix

STEP SIX: Bake about 30 to 35 minutes until the topping is browned.

cake after being baked in a baking dish

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.

overhead shot of a baking dish of lemon cake with a piece taken out of it with a spoon

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.

More Recipes You’ll Love

close up shot of a slice of lemon cake on a plate with a fork

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.
5 from 4 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 servings

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.

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  1. Olive says

    5 stars
    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

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