Lemon Dump Cake Recipe
This Lemon Dump Cake Recipe is a simple, tangy, and creamy dessert perfect for lemon lovers. With layers of lemon pie filling, cream cheese, lemon cake mix, and buttery crust, it's a crowd-pleaser that requires minimal effort and delivers maximum flavor.
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 9x13-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.