This blog post is all about a lemon dump cake recipe.
This post may contain affiliate links. Please read our disclaimer HERE.
Jump to RecipeA lemon dump cake is a great way to enjoy delicious and tangy flavor without any hassle. My family and I love this recipe for its bright and sunny taste.
This lemon dump cake is so good in the warmer months. I love making this in the springtime because of the delightful lemony zing. It’s the perfect Easter dessert.
This citrusy delight paired with the cream cheese makes this a crowd-pleaser. And it’s a dump cake, so you know there’s very little prep time.
What makes this dish so good is the lemon pie filling making this recipe open to endless variations.
The cream cheese in this recipe is sweetened adding depth to the dish without making it overly creamy.
And that’s only the base!
The sweet and tart bottom is topped off with a soft, buttery, golden brown cake is a match made in kitchen heaven. This combo is perfect for any time you are craving lemon flavor.
What is a Dump Cake?
A dump cake is a dessert that requires simple ingredients that you simply “dump” it into a pan. There’s not much mixing, stirring, or measuring involved in the preparation process making it so easy.
The idea of a dump cake is to make something so good that it tastes like it took a long time to prepare.
Some other ideas for dump cakes are cherry, pineapple, strawberry, and caramel apple. But in this post, we will talk about why lemon takes the cake (LOL).
More Dump Cakes to Try
Peach Dump Cake
Easy Lemon Dump Cake Recipe
You can make your own filling by using a lemon curd. I like to use lemon pie filling because it’s the most convenient for me.
I use yellow cake mix in this recipe because it’s what I had in my pantry, but you could use your favorite flavor that works for you.
How to Make a Lemon Dump Cake
Here is an easy dump cake recipe with 4 main ingredients. As we mentioned there are several variations to some of the items in this recipe.
Preheat oven to 350 degrees.
Spray a 9×13-inch pan with cooking spray.
Pour in 1 cans of lemon pie filling into the pan and spread evenly.
Cut your block of cream cheese and place bits on top of the pie filling.
Sprinkle on the cake mix as evenly as possible.
Cut a stick of butter into thin slices and cover the entire top of the cake mix.
Bake in the oven for approximately 35-45 minutes. Let cool then serve!
Serving Lemon Dump Cake
Lemon dump cake is typically served warm. It is topped with whipped cream or vanilla ice cream. If you really want to be fancy you could add a little lemon zest.
Recipe Variations
Lemon Pie Filling: The lemon pie filling amount depends on the size of your pan and if you are adding cream cheese. If you are not adding cream cheese then you could 1 and a half or 2 cans of lemon pie filling,
Cream Cheese: This part of the recipe is optional so the amount of cream cheese you add can vary. Making a cream lemon cream cheese dump cake.
I would reccomend 1 block of cream cheese, but you could do a little less.
You want to make sure you add cream cheese before the cake mix so that it blends with the lemon pie filling.
Distribute the cream cheese evenly by using a butter knife to section it. Cut 1 block of cream cheese. Cut in half then cut into 8 so that you have 16 pieces altogether.
Cake Mix: There are different methods of adding dry cake mix to the pan. You can add half of the cake mix after you spread the lemon pie filling and then the other half after you add cream cheese.
Or you could just add the cake mix to the top like a traditional dump cake. They both have the same result, but you may have a little more texture throughout the cake with the half-and-half method.
The flavor of the boxed cake mix could also vary. I’ve seen this recipe done with white cake mix but I prefer yellow cake mix. If you enjoy lemon desserts you could also use lemon cake mix.
Toppings
This tart dessert deserves a creamy topping. I personally used Cool Whip because it was what I had in the fridge. But you can make it supreme with a scoop of vanilla ice cream. Ice cream or whipped cream is the best topping for this recipe.
Leftover Lemon Cream Cheese Dump Cake
Fridge It Up: Once you’ve had your fill of Lemon Dump Cake (if that’s even possible!), simply cover your baking dish with plastic wrap or aluminum foil. Pop it into the fridge, and it’ll stay good for up to five days.
Freeze for Later: Wrap your baking dish tightly with multiple layers of plastic wrap or foil. Better yet, slice it into individual portions and wrap them separately. Now, your Lemon Dump Cake will be freezer-friendly for up to three months.
Use Airtight Containers: Want to switch out the baking dish? Transfer your leftover Lemon Dump Cake into an airtight container. This method works wonders for extending its freshness.
Lemon Dump Cake FAQs
How do I prevent my Lemon Dump Cake from being too soggy?
If you don’t want a soggy dump cake, spread the butter evenly, and don’t overdo it. Ensure that you spread the cake mix evenly as well. For an extra crispy top, you can sprinkle a thin layer of cake mix over the butter.
What are some variations of lemon dump cake?
Lemon Dump Cake is a canvas for your culinary creativity. Try adding shredded coconut, chopped nuts, or even blueberries for a twist. You can also experiment with different flavors of pie filling or cake mix for a unique treat.
Lemon Dump Cake – Crazy easy recipe
Course: RecipesCuisine: American12
servings30
minutes45
minutes300
kcalIngredients
16 oz Lemon Pie Filling
1 Yellow Cake Mix
4 oz Cream Cheese diced into small blocks
Whipped Cream
Directions
- Preheat oven to 350 degrees.
- Spray a 9×13-inch pan with cooking spray.
- Pour in 1 can of lemon pie filling into the pan and spread evenly
- Sprinkle on the cake mix as evenly as possible.
- Cut your block of cream cheese and place bits on top of the pie filling.
- Cut a stick of butter into thin slices and cover the entire top of the cake mix.
- Bake in the oven for approximately 35-45 minutes. Let cool then serve!
This blog post was all about a lemon dump cake recipe.