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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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Wonderful And delicious! Preparing to make this for the 3rd time in two weeks. Everyone who has tasted this cake are hooked. I’m splitting the recipe into 2 8in square cake pans this time. Fingers crossed that it works out.
Thank you Connie!
Sounds like a plan I have mine in the oven knowledge me know hw it turned out
Sounds yummy
Was so delicious. Thank you for the recipe.
Made it with blueberry filling and vanished cake mix. Was also good.
Yum! So glad you loved it!
I copied the recipe down and now I’m going to make it sounds wonderful and My granddaughter loves anything lemon
Just wondering if you can make this on a Bundt pan?
Hi Krissy. I haven’t tried it in a Bundt pan but I would recommend using the 9×13 as I don’t think it would do as well in the Bundt.
I will be making this, except instead of pre-made lemon pudding I prefer using my own to control the amount of sugar
Fabulous and so easy!
Thank you Lynette!
Can I use a box of lemon pie filling, would I make it like the directions on the box? I can’t buy bottles of lemon pie filling
Hi Kim. Yes the box of pie filling would work as a substitute for the canned filling for this recipe. Just make sure it yields a similar amount of filling.
I love lemon but I don’t like using boxed cake mixes. Have you made this using homemade cake mix?
Hi Lisa. I understand your issue with cake mixes. I haven’t tried using a homemade cake with this recipe because it’s meant to be an easy dessert. You could definitely do that and have great results though!
I use the Betty Crocker sugar cookie mix in place of a cake mix. It is so much better, doesn’t have that “cakey” flavor.
I love lemon desserts. I’m making this for Easter. It’s in the oven right now and smells wonderful. I can’t wait to share it!