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Easy Lemon Dump Cake with Cream Cheese

Here’s a little cake mix magic for you lemon-lovers! This Easy Lemon Dump Cake with Cream Cheese is an easy lemon dessert recipe has only four simple ingredients and I think you’re going to love it! The tangy lemon flavor comes through in both the lemon cake mix and the lemon pie filling.

Once you’ve tried this easy dump cake recipe, you’ll want to try my pineapple dump cake, this 3-ingredient cherry dump cake and my viral pumpkin dump cake in the fall!


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This is one of those easy dessert recipes that is nice to have ready when you’re expecting company and short on time to make anything from scratch. This lemon dump cake recipe is prepared in the baking dish and will require little cleanup!

Dump cake has a cake-like topping, similar to a cobbler crust, only softer.

You literally dump everything into the baking dish – hence, ‘dump cake’. If you don’t have ingredients on hand, everything is simple and readily available at the grocery store.

When you’re ready to try a different flavor combination, my peach dump cake is just as quick and easy and calls for canned peaches. It’s the perfect treat!

Ingredients

Labelled ingredients for lemon dump cake on marble board.
  • Lemon pie filling – depending what is available in your area, you can purchase canned lemon filling or the dry powder to make lemon pie filling.
  • Lemon cake mix – One box of lemon cake mix. You can also use a few other flavors of boxed cake mix such as yellow cake mix or vanilla cake mix.
  • Cream cheese – one block of cream cheese is all that you’ll need for this recipe. The combination of lemons and cream cheese is delicious!
  • Butter – use cold butter as it will be easier to slice into squares.

Other Add-ins

  • lemon zest – looking for even more zing from lemon flavor? Stir in the zest from one lemon into the cake mix before sprinkling it on top of the lemon pie filling for more intense lemon flavor.
  • white chocolate chips– sprinkle the top of the cake mix with one cup of white chocolate chips.

How to make Lemon Dump Cake

You can find the full list of ingredients, amounts and instructions on the recipe card at the bottom of this page.

Start by spraying a 13×9-inch baking dish with cooking spray.

Preheat oven to 350°F.

Lemon pie filling spread in 9x13-inch baking dish with blue and white striped cloth on the side.

Step 1 Spread lemon pie filling in the bottom of prepared 13-inch baking dish, smoothing with a spoon to spread evenly.

Sliced cream cheese place on top of lemon pie filling in blue baking dish.

Step 2Slice block of cream cheese into 16 slices and carefully place on top of the pie filling.

Cake mix is spread evenly on top of pie filling in blue baking dish.

Step 3 – Sprinkle the cake mix over top. Try and sprinkle it as evenly as possible.

Pat of butter are arranged on top of cake mix in blue baking dish.

Step 4 – Slice butter into thin pats of butter and place evenly over top of the cake mix. That’s it! How easy is that?!

Baked lemon dump cake, fresh from the oven in blue baking dish with striped blue and white cloth on the side.

Step 5 – Bake in 350°F oven for 45 minutes, or until bubbly and top is light golden brown.

As the cake is cooking and the butter melts, there may be a few dry cake mix spots from the butter not spreading out. You can simple take a pastry brush and move it over to a wet area about 5 minutes before it’s done baking.

Allow the dessert to cool slightly before serving with whipped cream or cool whip or a scoop of vanilla ice cream.

Do I need to refrigerate a dump cake?

Yes, once cooled, the dump cake must be refrigerated and can be refrigerated for up to four days in an airtight container, or baking dish that is covered with plastic wrap.

Can a dump cake be made the day before?

Yes! A dump cake can be made the day before and stored in the fridge for up to four days.

Can you reheat a dump cake?

Yes, you can reheat a dump cake by scooping out a portion onto a plate or into a bowl and microwave for 30 seconds at a time until warm.

Can I use lemon curd instead of lemon pie filling for a lemon dump cake?

Yes, you can substitute lemon curd in equal amounts for the lemon pie filling.

Lemon dump cake on white plate with whipped cream and lemon slices with fork on the side.

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Lemon dump cake with cream cheese on plate with whipped cream.

Easy Lemon Dump Cake with Cream Cheese


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sandra Flegg
  • Total Time: 1 hour
  • Yield: 12 servings

Description

This Easy Lemon Dump Cake with Cream Cheese is an easy lemon dessert recipe has only four simple ingredients and I think you’re going to love it! 

The tangy lemon flavor comes through in both the lemon cake mix and the lemon pie filling. Lemon lovers will be in heaven! 


Ingredients

1 package Lemon Cake Mix

1 package cream cheese (8 oz.)

2 x 15.75 oz cans. lemon pie filling

3/4 cup butter, cold


Instructions

  1. Spray a 9×13-inch baking dish with cooking spray.
  2. Spread lemon pie filling in the bottom of prepared baking dish, spreading evenly.
  3. Cut block of cream cheese into 16 slices and arrange on top of lemon pie filling.
  4. Sprinkle lemon cake mix on top of pie filling/cream cheese layer.  Sprinkle as evenly as possible.
  5. Slice butter into thin pats and place evenly on top of cake mix layer. 
  6. Bake in 350°F oven for 45 minutes, or until light golden brown and lemon filling is bubbly.
  7. Cool slightly and serve warm (or cold) with whipped cream. 

Notes

Storage instructions: Once cooled, the dump cake must be refrigerated and can be refrigerated for up to four days in an airtight container, or baking dish that is covered with plastic wrap. 
If you would like to reheat it, scoop onto microwave-safe plate or bowl and microwave 30 seconds at a time until warm.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 generous helping
  • Calories: 209
  • Sugar: 2 g
  • Sodium: 333.6 mg
  • Fat: 14.5 g
  • Saturated Fat: 8.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.6 g
  • Fiber: 5.1 g
  • Protein: 5.2 g
  • Cholesterol: 37.7 mg

6 Comments

  1. Sooo good! Definitely a family favorite. I usually use yellow cake mix since i always have some in the pantry.






  2. This looks so good I am going to make it and I will let you know how it turned out thank you for this recipe

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