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This Lemon Dump Cake recipe is an easy dessert made with lemon cake mix, cream cheese and lemon pie filling. This easy dump cake recipe is perfect for Summer and only has 10-minutes or prep!
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Absolutely loved this cake & so surprised it “worked”! Thank you!
Easy Lemon Cake
We love a good dump cake and this lemon version with cream cheese filling is just the best. This lemon dump cake recipe has a fresh lemon flavor and a fantastic dessert for spring and summer. Whenever I need a last minute dessert, this incredibly easy cake is one of my go to recipes to make.
Lemon desserts are always a big hit! We have plenty for you here: Lemon Cupcakes | Lemon Blueberry Cake | Strawberry Lemon Bars | Blender Lemon Pie | Frosted Lemon Cookies | Lemon Loaf Cake (Starbucks Copycat)
What Is A Dump Cake?
A dump cake is exactly how it sounds. Just dump the ingredients in the cake pan and bake – that’s it!
No mixing bowls are needed. Add any type of sweet filling to the bottom of the baking dish and then top with the cake mix, butter and cream cheese.
No mixing is required before baking. Once the cake is finish baking, then you top it off with ice cream or whipped cream. It is just that easy and a favorite easy dessert recipe.
Ingredients Needed:
Here’s what you’ll need to make Lemon Dump Cake (the exact measurements and full recipe instructions are below in the easy to print recipe card):
Lemon pie filling – you can make our easy homemade lemon curd if you prefer.
Cream cheese – use one block of cream cheese and soften to room temperature so it blends easily.
Egg – the egg will help the cream cheese mixture bake into a cheesecake-like filling.
Granulated sugar
Lemon cake mix – you can use vanilla boxed cake mix instead if you prefer, but won’t be as lemony.
Butter – we used regular salted butter.
How to Make Lemon Dump Cake
- Preheat the oven to 350°F. Spread the lemon pie filling into the bottom of a 9×13-inch baking dish.
In a medium mixing bowl, beat the cream cheese, egg, and granulated sugar with an electric mixer until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling. - Sprinkle the dry cake mix evenly over the pie filling and cream cheese layer.
- Slice thin pats of butter and place evenly over the entire top of the cake mix.
- Bake the dump cake for 40 minutes or until the top is turning golden brown. Remove the cake from the oven and allow to rest for 15 minutes at room temperature before serving.
What to Serve with Lemon Dump Cake
- Whipped cream – try our easy homemade whipped cream recipe or us Cool Whip!
- A scoop of vanilla ice cream
- Fresh lemon slices or wedges
- Powdered sugar
How to Store Leftovers
Keep the leftover dump cake covered tightly with plastic wrap (or in an airtight container) and fridge for up to a week. The leftovers can be served cold or heated until warm in the microwave.
Variations for Lemon Cream Cheese Dump Cake
- Different Cake Mixes – try a white or yellow cake mix instead of lemon.
- Filling – You can change out the lemon filling for blueberry pie filling and adding fresh blueberries on top for lemon blueberry dump cake. I have never tried this, but blueberry and lemon always go well together.
- Lemon – if you don’t have any lemon pie filling or lemon curd, you can always use lemon pudding. Sprinkle lemon zest on top for a lovely presentation.
More Easy Dump Cake Recipes:
Add as Google Trusted SourceLemon Dump Cake
Ingredients
- 2 12 oz jars lemon pie filling, or lemon curd
- 8 ounces cream cheese, softened
- 1 large egg
- ¼ cup granulated sugar
- 1 15.25 oz box lemon cake mix
- ½ cup butter
Instructions
- Preheat the oven to 350°F.
- Spread the lemon pie filling into the bottom of a 9×13-inch baking dish.
- In a medium mixing bowl, beat the cream cheese, egg, and granulated sugar with an electric mixer until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
- Sprinkle the dry cake mix evenly over the pie filling and cream cheese layer.
- Slice thin pats of butter and place evenly over the top of the dry cake mix.
- Bake the dump cake for 40 minutes or until the top is turning golden brown.
- Remove the cake from the oven and allow to rest for 15 minutes at room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this dessert with a couple of variations for my daughter’s birthday she loves everything LEMON I made the cream cheese layer with real lemon juice from 3 lemons and the zest and it was just absolutely amazing my family couldn’t get enough and now want this dessert for every birthday I also mixed melted butter with the cake mix for bottom and top layer it was the best dessert I have ever made 100% recommend
Thanks Cindy!
Need to know if you can substitute lemon curd for lemon
Hi Jack. Lemon curd is a great substitute for the lemon pie filling.
My boyfriend the ultimate lemon lover, really liked this! Reminded him of lemon bars. Thanks for the recipe!
Thanks Rhonda!
In the oven now! Can’t wait to try!
I found 2 cans of lemon pie filling. They’re both 21 oz. Is one 21oz can enough or should I open and weigh the other can?
Thank you
Hi Nicole. The two 12 ounce work great but one 21 ounce can will be enough. No need to open the other.
Can’t wait to try it.
Fantastically delicious and easy to make! I have made 5 in the last few weeks. There are never any leftovers. My elderly father has requested 2 of those 5. You won’t be disappointed
Great to hear Connie! Thanks!
Can you make night before?
Hi Yvonne. Yes, this recipe will do well making the night before and reheating or eating cool.
How much sugar and how many bricks of cream cheese. And how many eggs? 2 cans of pie filling?
Hi Mary. The full recipe with the amounts is in the recipe card near the bottom of the post.
5 star. I’m going to make it for my cousin picnic
Thanks Carolyn!