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Lemon Dump Cake Recipe

Megan
This lemon dump cake is bursting with sweet and tart lemon flavor. All you need to make this easy lemon drop cake is a handful of ingredients like lemon cake mix, lemon pie filling, cream cheese and butter. It’s a quick, easy and super simple recipe for a delicious, rich and lemon filled spring or summer dessert.
4.91 from 11 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 9

Equipment

  • 1 9x13 baking pan or casserole dish
  • 1 small bowl
  • 1 zester

Ingredients
  

  • 1 16oz. canned lemon pie filling (up to 22 oz. canned filling)
  • 8 oz. (226 g) cream cheese, softened
  • ¼ cup (50 g) sugar
  • 1 lemon zested
  • 1 15.25 oz. lemon cake mix
  • ½ cup (113 g) salted butter

Instructions
 

  • Preheat the oven to 350 F (177 C). Lightly grease a 9 x 13 inch baking dish using a tablespoon of butter.
  • Evenly spread the canned lemon pie filling or lemon curd across the greased baking dish.
  • In a small mixing bowl, mix the softened cream cheese, sugar and lemon zest until well combined. 
  • Drop tablespoon sized scoops of cream cheese on top of the lemon pie filling. Swirl or spread gently as needed to cover most of the lemon filling.
  • Top the lemon and cream cheese filling with the lemon cake mix. Evenly spread the mix across the pan.
  • Evenly cover the lemon cake mix layer with slices of cold butter. Try to cover as much of the cake mix as possible.
    I recommend melting an additional 4 tablespoon (57 g) of butter to drizzle on any cake mix that is uncovered by the slices of butter.
  • Bake the lemon cobbler dump cake for 35- 45 minutes or until the top is a beautiful golden brown and the lemon pie filling is bubbling around the edges of the baking dish.
  • Cool the lemon dump cake for 30 minutes, scoop into a bowl and enjoy!

Notes

Serve this lemon dump cake warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top.
Store: In an airtight container in the fridge for up to 3-4 days. 
Freeze: Make and bake the lemon pie cake according to the recipe directions. Allow the lemon cobbler to cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the dessert in the freezer for up to 2 months. Thaw it in the refrigerator overnight and reheat the dump cake in the oven at 350 F (177 C) for 15 minutes or until warmed through.
 
Keyword Dump Cake Lemon, Lemon Dump Cake, Lemon Dump Cake Recipe, Lemon Dump Cake with Cream Cheese
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