If you’re in the mood for a dessert that bursts with sunshine and sweetness, let me introduce you to Lemon Dump Cake. This simple dish has become a treasured favorite in my kitchen, perfected through multiple attempts. Each time, the bright lemon flavors mingle beautifully with creamy layers, creating a comforting treat that’s truly delightful. I once brought it to a friend’s gathering, and it vanished in minutes! For another easy dessert idea, check out my No-Bake Cherry Cheesecake.
About Lemon Dump Cake
Lemon Dump Cake is a nostalgic favorite, cherished for its ease and bright flavors. This cake delivers a delicious blend of tart lemon and creamy goodness, making it a perfect treat for sunny days or casual family gatherings. During my testing, I delighted in how different baking times produced various textures, from crispy tops to gooey centers. The versatility of this recipe also means it’s approachable for any cook, seasoned or novice alike!
- Quick prep – ready in under an hour!
- Budget-friendly – only a few ingredients are needed
- Family favorite – universally loved for its bright flavor
- Did you know? Lemon desserts are popular in many cultures, symbolizing freshness and positivity.
Key Ingredients & Their Roles
- Lemon Pie Filling: Provides the tangy base; you can use homemade if desired!
- Yellow Cake Mix: The foundation of the cake; offers light texture.
- Cream Cheese: Adds richness and a creamy layer; consider substituting with Greek yogurt for a lighter option.
- Butter: Ensures a moist, flavorful cake; use unsalted for better control over seasoning.
How to Make Lemon Dump Cake
- Preheat your oven to 350°F (175°C) and lightly coat a 9×13 pan with cooking spray. The smell of the spray signals the start of something delicious!
- Spread both cans of lemon pie filling evenly across the bottom of the pan, creating a bright, citrus foundation.
- Sprinkle half of the cake mix over the lemon filling, covering it evenly for a delightful balance of flavor.
- Distribute small squares of cream cheese over the cake mix; this will create lovely pockets of creaminess as it bakes.
- Finish with the remaining cake mix on top, then drizzle the melted butter evenly across the surface. The buttery aroma already hints at the sweetness to come!
- Bake for 50-55 minutes, or until the top turns a lovely golden brown color and the kitchen fills with mouthwatering scents.
- Remove from the oven and allow to cool for about 10 minutes before serving—patience really makes this worth it!
Pro Tips & Troubleshooting
- During prep, I found that softening the cream cheese in advance helps it blend better into the cake.
- If the top browns too quickly, you can tent it with foil to prevent burning.
- Consider adding blueberries for an extra fruity twist that perfectly complements the lemon.
- This recipe can easily be scaled; simply halve or double the ingredients without issue!
Storage & Make-Ahead Guide
Store leftover Lemon Dump Cake in the fridge for up to 5 days. It also freezes well for up to 2 months—just make sure it’s tightly wrapped. Reheat in a 350°F oven for about 15 minutes for the best texture. From my tests, I’ve found that freezing doesn’t compromise the flavor at all!
What to Serve With Lemon Dump Cake
Serve your Lemon Dump Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. For a full meal, consider pairing it with my Cottage Cheese Cloud Bread or a refreshing salad like my Watermelon Feta Salad.
Frequently Asked Questions
- How do I know when the Lemon Dump Cake is done? When the top is golden brown and the edges pull slightly away from the pan.
- Can I make this in advance? Absolutely! It keeps well in the fridge and tastes great after a day or two.
- Can I use other pie fillings? Yes, you can substitute with other flavors like cherry or blueberry!
- What can I use instead of cream cheese? Greek yogurt or ricotta can work as a lighter alternative.
- How should I serve it? It’s delightful warm or at room temperature, topped with whipped cream or ice cream.
Final Thoughts
I love enjoying my Lemon Dump Cake with a cup of tea, savoring each sweet, citrusy bite. It offers a taste of summer, no matter the season. I hope you try it and share your experience—I can’t wait to hear how it turns out for you!
More Recipes You’ll Love
- Key Lime Pie Recipe – a zesty citrus companion
- Lemon Chicken Pasta – complements with a touch of lemon
- Two Ingredient Lemon Bars – easy, lemony dessert pairing
Lemon Dump Cake
Ingredients
Main Ingredients
- 2 cans lemon pie filling 21 ounces each
- 1 box yellow cake mix
- 8 ounce cream cheese sliced into small squares
- 1 cup butter melted
Instructions
Baking Instructions
- Preheat the oven to 350 degrees and prepare a 9×13 pan with a light coating of cooking spray.
- Spread the lemon pie filling evenly across the bottom of the prepared pan.
- Carefully distribute half of the cake mix over the lemon filling in an even layer.
- Place the sliced cream cheese evenly over the cake mix, then top with the remaining cake mix and pour the melted butter evenly.
- Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving.