If you are in the mood for a dessert that captures the bright, tangy essence of citrus with an irresistible, buttery crust, you have to try this Lemon Dump Cake Recipe. It’s one of those magical dishes that feels both comforting and refreshing at the same time, combining luscious lemon pie filling with a creamy cheesecake layer, all topped with a golden, crumbly cake crust. This easy-to-make, no-fuss dessert is perfect when you want something impressive but don’t want to spend hours in the kitchen.
Ingredients You’ll Need
Getting this Lemon Dump Cake Recipe just right is all about combining simple ingredients that work beautifully together to create layers of flavor and texture. Each component adds its own magic—whether it’s the zesty lemon filling, the smooth cream cheese, or the buttery cake topping.
- Lemon pie filling (2 jars, 12 oz each): The star of the show, adding a sweet and tangy base that bursts with fresh lemon flavor.
- Cream cheese (8 ounces, softened): Brings richness and creaminess that balances the tartness perfectly.
- Large egg (1): Helps bind the cream cheese mixture for a smooth, velvety texture.
- Granulated sugar (¼ cup): Just enough sweetness to enhance the cream cheese without overpowering the lemon.
- Dry lemon cake mix (1 box, 15.25 oz): Creates a light, crumbly topping that bakes into a golden crust.
- Butter (½ cup): Thinly sliced over the cake mix, it melts during baking to give the top an irresistible crisp and buttery flavor.
How to Make Lemon Dump Cake Recipe
Step 1: Prepare Your Oven
Start by preheating your oven to 350°F. This ensures that by the time your batter is ready, the oven is perfectly hot for an even bake that will develop that golden crust.
Step 2: Layer the Lemon Base
Spread the lemon pie filling evenly across the bottom of a 9×13-inch baking dish. This layer is where all the juicy, zesty flavor lives and acts as the moist foundation of your dump cake.
Step 3: Mix the Cream Cheese Layer
In a medium bowl, beat together the softened cream cheese, egg, and granulated sugar until smooth using an electric mixer. This creamy mixture will add a luscious counterpoint to the tangy lemon filling when dolloped over the top.
Step 4: Add Cream Cheese Dollops
Drop spoonfuls of the cream cheese mixture all over the lemon filling. These pockets create delicious melting pockets of richness that everyone will swoon over when they bite into the cake.
Step 5: Sprinkle the Cake Mix
Evenly sprinkle the dry lemon cake mix right over the cream cheese and lemon pie filling. The dry mix will absorb moisture as it bakes, forming a delightfully crumbly and slightly crisp topping.
Step 6: Top with Butter
Slice thin pats of butter and arrange them evenly across the top of the cake mix. As it melts in the oven, the butter transforms the cake mix into a buttery, golden crust that’s simply heavenly.
Step 7: Bake Until Golden
Bake your dump cake for 40 minutes or until you see the top turn a gorgeous golden brown. The aroma filling your kitchen at this point is absolutely irresistible and a perfect preview of what’s to come.
Step 8: Cool Before Serving
Once baked, remove from the oven and let the cake rest at room temperature for about 15 minutes. This resting time allows the layers to set slightly, making it easier to cut and even more delicious to eat.
How to Serve Lemon Dump Cake Recipe
Garnishes
To make your Lemon Dump Cake Recipe shine even brighter, consider a few fresh garnishes. A light dusting of powdered sugar, a sprinkle of finely grated lemon zest, or some fresh rosemary sprigs can add visual appeal and a complementary burst of fragrance. For a touch of texture contrast, a small handful of toasted almonds or pecans sprinkled on top just before serving brings a nutty crunch.
Side Dishes
This dump cake is perfect on its own, but pairing it with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or even a tangy Greek yogurt can elevate the dessert experience. These creamy sides add a cool, smooth contrast to the warm, tangy cake, balancing each bite beautifully. If you want a fruity pairing, try fresh berries or a simple berry compote for extra brightness.
Creative Ways to Present
Serving this dessert in individual ramekins instead of a large dish is a fun way to impress guests, offering personalized portions that feel extra special. You can also layer it in a trifle bowl with lemon curd and whipped cream for a show-stopping presentation. For outdoor gatherings, serve it in clear cups with a mini spoon, making it easy for everyone to grab and enjoy without fuss.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Dump Cake Recipe is best stored in an airtight container in the refrigerator. It will keep fresh for up to 4 days. The flavors actually meld beautifully overnight, so leftovers often taste even better the next day—just make sure to cover it well so it doesn’t absorb any fridge odors.
Freezing
This dump cake freezes very well, making it a great dessert to prepare in advance. After baking and cooling completely, wrap the dish tightly with plastic wrap and then aluminum foil to protect it from freezer burn. It will keep in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and briefly reheat before serving.
Reheating
To reheat your Lemon Dump Cake Recipe, place a portion on a microwave-safe plate and warm it for about 20-30 seconds or until heated through. Alternatively, you can reheat in a 325°F oven for 10-15 minutes, covered loosely with foil to prevent the top from over-browning. Reheating brings back that fresh-baked warmth and makes the cake soft and gooey again.
FAQs
Can I use lemon curd instead of lemon pie filling?
Yes! Lemon curd works wonderfully in this recipe and will give an even more intense lemon flavor and creamy texture. Just make sure to spread it evenly as you would with the pie filling.
Is it necessary to use cream cheese in the recipe?
The cream cheese adds a luscious richness and a soft layer that balances the tartness of the lemon. While you could skip it, the cake’s texture and flavor depth would be less complex and indulgent.
Can I make this cake gluten-free?
To make a gluten-free version of this Lemon Dump Cake Recipe, simply substitute the lemon cake mix with a certified gluten-free lemon cake mix. The rest of the ingredients should already be gluten-free.
What can I use if I don’t have an electric mixer?
You can mix the cream cheese, egg, and sugar using a sturdy whisk or a fork, but it will take a bit more effort to get completely smooth. Make sure the cream cheese is very soft before starting for easier mixing.
How thick should I slice the butter for the topping?
Thin pats or slices about 1/8 inch thick are ideal so the butter melts evenly and creates that perfect golden crust. Too thick and the butter might pool, too thin and it may bake away too quickly.
Final Thoughts
This Lemon Dump Cake Recipe is truly a keeper for anyone who loves a simple yet stunning dessert packed with bright citrus flavor and creamy, buttery texture. It’s quick to throw together, perfect for any occasion, and guaranteed to become a family favorite. I hope you give it a try and enjoy every delightful bite as much as I do!
