Few desserts capture the essence of comfort and simplicity like a classic lemon dump cake recipe. With its bright, tangy flavor and irresistibly soft texture, this beloved treat is perfect for anyone seeking a quick yet delightful dessert. Whether you’re a seasoned baker or just starting your culinary journey, this lemon dump cake recipe guarantees a dessert that’s as effortless to prepare as it is satisfying to enjoy.
A Brief History of the Lemon Dump Cake
Dump cakes trace their origins back to the mid-20th century, a time when convenience foods like canned pie fillings and boxed cake mixes became household staples. The simplicity of the recipe made it a favorite for busy homemakers looking for quick yet satisfying desserts.
While the classic dump cake started with ingredients like cherry or apple pie filling, the lemon variation gained popularity for its bright and zesty twist. Over the years, it has become a beloved dessert for spring gatherings, summer picnics, and any time you need a sweet pick-me-up.
Why You’ll Fall in Love with This Lemon Dump Cake Recipe
This lemon dump cake recipe is a game-changer for dessert lovers, and here’s why:
- Ease of Preparation: You don’t need fancy tools or advanced skills—just layer, bake, and enjoy.
- Zesty and Refreshing Flavor: The combination of lemon pie filling and cake mix creates a perfectly balanced citrusy sweetness.
- Minimal Ingredients: With just a handful of pantry staples, you’re ready to bake.
- Customizable: Add fruits, nuts, or toppings to suit your taste.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a potluck, this cake is always a hit.
Ingredients for Lemon Dump Cake Recipe
Here’s what you’ll need to whip up this delightful dessert:
- 1 can (16–22 oz.) lemon pie filling or lemon curd
- 8 oz. (226 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 lemon, zested
- 1 box (15.25 oz.) lemon cake mix
- ½ cup (113 g) salted butter, chilled and sliced
How to Make Lemon Dump Cake: Step-by-Step Instructions
1. Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish using a bit of butter to ensure easy cleanup later.
2. Layer the Lemon Filling
Spread the lemon pie filling evenly across the bottom of the dish. This forms the gooey, flavorful base of your cake.
3. Add the Cream Cheese Mixture
In a small bowl, combine the softened cream cheese, sugar, and lemon zest. Mix until smooth and creamy. Drop spoonfuls of this mixture over the lemon filling, then gently swirl or spread it to cover most of the surface.
4. Sprinkle the Cake Mix
Open your box of lemon cake mix and evenly distribute the dry mix over the filling and cream cheese layers. Avoid stirring—this is a dump cake, after all!
5. Top with Butter
Cover the cake mix layer with slices of chilled butter. If any dry cake mix is exposed, melt a few tablespoons of butter and drizzle it over those areas to ensure even baking.
6. Bake to Perfection
Place the dish in the oven and bake for 35–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
7. Cool and Serve
Allow the cake to cool for about 30 minutes before serving. Scoop into bowls and enjoy it warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Expert Tips for the Perfect Lemon Dump Cake Recipe
- Room Temperature Cream Cheese: Let your cream cheese soften for smoother mixing and easier spreading.
- Check for Even Coverage: Ensure all dry cake mix is covered with butter to avoid powdery spots.
- Use Fresh Zest: Lemon zest adds a burst of fresh flavor that elevates the dish.
- Adjust the Sweetness: For a less sweet cake, reduce the sugar in the cream cheese mixture or use unsweetened lemon curd.
Common Mistakes to Avoid When Making Lemon Dump Cake Recipe
- Skipping Preheating: Starting with a cold oven can result in uneven baking.
- Not Covering the Cake Mix Completely: Dry spots on top can ruin the texture.
- Overbaking: Keep an eye on the oven to avoid a burnt crust.
Variations to Try
- Berry Burst: Add a layer of fresh blueberries or raspberries over the lemon filling.
- Tropical Twist: Swap lemon pie filling with pineapple for a sunny, tropical flavor.
- Nutty Delight: Add a handful of chopped almonds or pecans on top before baking for an extra crunch.
Vegan Adaptations for Lemon Dump Cake Recipe
Making this dessert vegan is easy:
- Substitute regular cream cheese with a plant-based alternative.
- Use dairy-free butter and an eggless cake mix.
- Opt for vegan lemon curd or pie filling.
Opt for Vegan Lemon Curd or Pie Filling
- Replace traditional lemon curd with a vegan version, which is typically made with cornstarch, lemon juice, sugar, and water.
- Alternatively, check for store-bought vegan lemon pie fillings to save time.
Serving Suggestions for Lemon Dump Cake
- Serve with a scoop of vanilla ice cream to create a delicious contrast between the warm cake and the cold, creamy ice cream.
- Serve with a drizzle of honey or lemon glaze for added sweetness.
- Garnish with fresh mint leaves and a slice of lemon for an elegant presentation.
How to Store Lemon Dump Cake
Proper storage is key to maintaining the freshness and flavor of your Lemon Dump Cake recipe. Whether you’re saving leftovers or planning to make it ahead, here’s how to store it effectively:
In the Fridge
To keep your Lemon Dump Cake fresh for a few days:
- Cool Completely: Allow the cake to cool fully before storing it to prevent condensation, which can make the topping soggy.
- Transfer to an Airtight Container: Use an airtight container or cover the baking dish tightly with plastic wrap to lock in moisture and flavors.
- Refrigeration Time: Store the cake in the fridge for up to 3–4 days. While the topping may lose some crispness over time, the flavors will remain delightful.
- Reheating: Warm individual servings in the microwave for 20–30 seconds to revive its fresh-out-of-the-oven appeal.
In the Freezer
- Cool Completely: Just like with refrigeration, ensure the cake has cooled fully to avoid freezer burn or excess ice crystals forming.
- Wrap Securely: Wrap the cake tightly in plastic wrap, ensuring no areas are exposed to air. Next, cover it with a layer of aluminum foil to provide additional protection.
- Freezing Duration: The Lemon Dump Cake recipe can be frozen for up to 2 months without compromising its taste or texture.
- Reheating Instructions: Thaw the cake overnight in the fridge. To reheat, place it in an oven preheated to 350°F (177°C) and bake for 15–20 minutes or until warmed through. This will help restore the buttery, golden crust.
FAQ: Everything You Need to Know About Lemon Dump Cake Recipe
What Happens When You Add Lemon Juice to Cake?
Adding lemon juice to your cake recipe does more than just enhance the flavor—it plays a significant role in the baking process. Lemon juice brings natural acidity to the batter, which reacts with baking soda or baking powder to create carbon dioxide. This reaction helps the cake rise, giving it a light and fluffy texture. Additionally, the acidity tenderizes the gluten in the flour, resulting in a softer, more delicate crumb.
For a Lemon Dump Cake recipe, the citrusy tang of lemon juice amplifies the dessert’s zesty profile, making every bite refreshingly flavorful. Whether it’s used in the filling or as a drizzle after baking, lemon juice adds a vibrant, unmistakable character to the cake.
What Else Can Be Made From Lemon Cake Mix?
Lemon cake mix is a treasure trove of possibilities! Its bright, citrus flavor serves as a versatile base for numerous desserts.
- Lemon Cookies: Combine lemon cake mix with eggs and oil to make soft, chewy cookies with a burst of citrus flavor.
- Lemon Bars: Use the cake mix as the crust for tangy lemon bars with a creamy filling.
- Lemon Pancakes: Mix lemon cake mix into your pancake batter for a sunny twist on breakfast.
- Lemon Muffins: Create moist and flavorful lemon muffins by incorporating yogurt or cream cheese into the batter.
- Lemon Truffles: Blend lemon cake mix with cream cheese to roll into truffles, then coat them in powdered sugar or white chocolate.
For those who love experimenting in the kitchen, the possibilities with a Lemon Dump Cake recipe or its mix are practically endless. From quick snacks to elegant desserts, this ingredient can transform any dish into a citrus masterpiece.
How Do You Know When a Dump Cake is Done?
Timing and visual cues are key to ensuring your Lemon Dump Cake recipe is baked to perfection. Unlike traditional cakes, a dump cake doesn’t require a toothpick test. Here’s what you should look for:
- Golden-Brown Top: The top layer, which typically consists of cake mix and butter, should develop a golden-brown crust. This indicates that the butter has melted and baked evenly with the dry mix, creating a crunchy topping.
- Bubbling Edges: The filling underneath, often made with lemon pie filling or lemon curd, should be bubbling around the sides of the dish. This shows that the layers are fully cooked and the flavors have melded together.
- Firmness: While the center will still be slightly gooey (a hallmark of dump cakes), it should not jiggle excessively when you gently shake the dish.
Once you observe these signs, remove the cake from the oven and allow it to cool for about 30 minutes. This resting time lets the layers set, ensuring you get the perfect balance of textures in every bite.
More Cake recipes you will love!
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Old fashioned apple cobbler with cake mix
Lemon Dump Cake Recipe
Ingredients
- 1 can 16–22 oz. lemon pie filling or lemon curd
- 8 oz. 226 g cream cheese, softened
- ¼ cup 50 g granulated sugar
- 1 lemon zested
- 1 box 15.25 oz. lemon cake mix
- ½ cup 113 g salted butter, chilled and sliced
Instructions
Prepare Your Oven and Baking Dish
- Start by preheating your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish using a bit of butter to ensure easy cleanup later.
Layer the Lemon Filling
- Spread the lemon pie filling evenly across the bottom of the dish. This forms the gooey, flavorful base of your cake.
Add the Cream Cheese Mixture
- In a small bowl, combine the softened cream cheese, sugar, and lemon zest. Mix until smooth and creamy. Drop spoonfuls of this mixture over the lemon filling, then gently swirl or spread it to cover most of the surface.
Sprinkle the Cake Mix
- Open your box of lemon cake mix and evenly distribute the dry mix over the filling and cream cheese layers. Avoid stirring—this is a dump cake, after all!
Top with Butter
- Cover the cake mix layer with slices of chilled butter. If any dry cake mix is exposed, melt a few tablespoons of butter and drizzle it over those areas to ensure even baking.
Bake to Perfection
- Place the dish in the oven and bake for 35–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Cool and Serve
- Allow the cake to cool for about 30 minutes before serving. Scoop into bowls and enjoy it warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.