Lemon Dump Cake

Embrace the zesty brightness of lemon in every bite with this irresistibly simple Lemon Dump Cake recipe. Bursting with citrus flavor and layered with creamy richness, this dessert is a delightful treat for any occasion, whether you’re hosting a gathering or simply satisfying a sweet craving. With just a handful of ingredients and minimal effort, you can create a dessert masterpiece that will have everyone asking for seconds. Let’s dive into the recipe and discover how to make this mouthwatering Lemon Dump Cake!


  • 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


  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when you’ve finished preparing the cake.
  2. Layer the Lemon Filling: Spread the lemon pie filling or lemon curd evenly into the bottom of a 9×13-inch baking dish, covering the entire surface.
  3. Prepare the Cream Cheese Mixture: In a medium mixing bowl, beat the softened cream cheese, egg, and granulated sugar together using an electric mixer until smooth and creamy.
  4. Add the Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the lemon pie filling layer, distributing it evenly across the surface.
  5. Sprinkle with Cake Mix: Evenly sprinkle the dry lemon cake mix over the cream cheese layer, covering it completely.
  6. Top with Butter: Slice the butter into thin pats and place them evenly over the top of the dry cake mix, ensuring each part of the cake is covered.
  7. Bake to Perfection: Place the prepared dump cake in the preheated oven and bake for approximately 40 minutes, or until the top is turning golden brown and the edges are bubbling with lemony goodness.
  8. Let it Rest: Once baked, remove the cake from the oven and allow it to rest for 15 minutes at room temperature before serving. This helps the flavors meld together and makes for easier slicing.

Nutritional Information:

  • Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 8
  • Calories: (Calories may vary depending on serving size and ingredients used)

Serving and Storage Tips:

Serving Tips:

  1. Add a Dollop of Whipped Cream: Serve slices of Lemon Dump Cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delicious contrast of flavors and textures.
  2. Garnish with Lemon Zest: Before serving, garnish each slice of cake with a sprinkle of freshly grated lemon zest for an extra pop of citrus aroma and flavor.
  3. Serve with Fresh Berries: Accompany the Lemon Dump Cake with a side of fresh berries such as strawberries, raspberries, or blueberries for a colorful and refreshing addition to the dessert.
  4. Drizzle with Lemon Glaze: For an added burst of lemon flavor, drizzle a homemade lemon glaze over the top of the cake just before serving. Simply combine powdered sugar with lemon juice until smooth and pourable, then drizzle over the cooled cake.
  5. Pair with Hot Tea: Enjoy a slice of Lemon Dump Cake alongside a cup of hot tea, such as Earl Grey or chamomile, for a cozy and comforting dessert experience.

Storage Tips:

  1. Refrigeration: Store any leftover Lemon Dump Cake covered or in an airtight container in the refrigerator for up to 3-4 days. Ensure it’s cooled completely before storing to prevent condensation.
  2. Freezing: While Lemon Dump Cake can be frozen, it’s best to freeze individual slices wrapped tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating or serving.
  3. Use within Timeframe: Consume frozen Lemon Dump Cake within 1-2 months for the best taste and texture. Beyond that, the quality may begin to degrade.
  4. Reheating: To reheat refrigerated or frozen Lemon Dump Cake, place it in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Alternatively, microwave individual slices on high for 30-60 seconds until heated to your liking.


  1. Blueberry Lemon Dump Cake: Substitute one jar of lemon pie filling with blueberry pie filling for a delightful blueberry lemon flavor combination.
  2. Lemon Raspberry Dump Cake: Add fresh raspberries to the lemon pie filling layer before adding the cream cheese mixture for a burst of tartness and color.
  3. Lemon Coconut Dump Cake: Mix shredded coconut into the dry cake mix before sprinkling it over the filling layers for a tropical twist on the classic recipe.
  4. Lemon Almond Dump Cake: Stir almond extract into the cream cheese mixture for an almond-infused flavor profile that pairs beautifully with the lemon.
  5. Lemon Cream Dump Cake: Substitute the cream cheese mixture with prepared lemon pudding or lemon-flavored Greek yogurt for a lighter and tangier version of the dessert.
  6. Lemon Cheesecake Bars: Press a mixture of crushed graham crackers, butter, and sugar into the bottom of a baking dish to create a crust, then layer with lemon pie filling and cream cheese mixture to make lemon cheesecake bars.
  7. Lemon Blueberry Coffee Cake: Swirl lemon pie filling and fresh blueberries into a coffee cake batter for a decadent breakfast or brunch treat.
  8. Lemon Muffins: Spoon lemon pie filling into the center of lemon muffin batter before baking for a surprise burst of lemony goodness in each muffin.
  9. Lemon Parfait: Layer Lemon Dump Cake with whipped cream or Greek yogurt and crushed graham crackers in individual serving glasses to create a refreshing lemon parfait dessert.
  10. Lemon Trifle: Cube Lemon Dump Cake and layer it with whipped cream and fresh berries in a trifle dish for an elegant and visually stunning dessert centerpiece.

FAQs :

  1. Can I use homemade lemon pie filling instead of store-bought? Yes, you can use homemade lemon pie filling if you prefer. Just ensure it’s thick enough to spread evenly in the baking dish.
  2. Can I use a different flavor of cake mix? While lemon cake mix complements the flavors of this recipe, you can experiment with other flavors such as vanilla or yellow cake mix for a different taste profile.
  3. Can I make this recipe without cream cheese? Yes, you can omit the cream cheese layer if desired. Simply spread the lemon pie filling directly in the baking dish before adding the cake mix.
  4. Can I use margarine instead of butter? While butter adds richness and flavor to the cake, you can use margarine as a substitute if preferred. However, the taste and texture may vary slightly.
  5. Can I make this recipe gluten-free? Yes, you can use a gluten-free lemon cake mix and ensure that all other ingredients used are gluten-free to make this recipe suitable for those with gluten sensitivities.
  6. Can I make this recipe vegan? Yes, you can make a vegan version of this recipe by using dairy-free cream cheese, egg replacer, and vegan butter substitutes.
  7. Can I add nuts or coconut to the cake mix? Absolutely! Feel free to customize the cake by adding chopped nuts, such as pecans or walnuts, or shredded coconut to the cake mix for added texture and flavor.
  8. Can I make individual servings of this cake? Yes, you can divide the ingredients among individual ramekins or muffin tins to make individual servings of Lemon Dump Cake.
  9. Can I use lemon zest instead of lemon pie filling? While lemon zest adds bright citrus flavor, it may not provide enough moisture for the cake. You can use lemon zest in addition to lemon pie filling for enhanced flavor.
  10. Can I serve this cake warm or cold? Lemon Dump Cake can be served warm, cold, or at room temperature, depending on personal preference. Enjoy it however you like best!

With its tangy lemon filling, creamy cheesecake layer, and buttery cake topping, this Lemon Dump Cake is a dessert sensation that’s sure to please any palate. Whether enjoyed warm out of the oven or chilled from the refrigerator, each bite is a burst of citrusy sweetness that will leave you craving more. So gather your ingredients, preheat your oven, and get ready to savor the simple pleasure of this delectable Lemon Dump Cake!