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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 5 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.