What exactly is a lemon dump cake?

Lemon dump cake is a no-fuss dessert where ingredients are "dumped" into a baking dish in layers—no mixing required. It typically starts with lemon pie filling, topped with dry cake mix and slices of butter, then baked until golden and bubbly. The result? A soft, custardy base with a crisp, sweet topping.

Do I need to stir or mix the layers?

Nope! That’s the magic of a dump cake—each ingredient is layered as-is. When it bakes, the butter melts through the cake mix, creating a golden topping over the creamy lemon filling.

Can I use homemade lemon filling instead of canned?

Absolutely. If you prefer homemade, combine lemon juice, zest, sugar, egg yolks, and cornstarch to make a thick lemon curd-style filling. Just make sure it’s cooled and spreadable before layering it in the dish.

Why is my dump cake dry or powdery on top?

That usually happens when the butter isn't evenly distributed. To prevent this, place thin slices of butter evenly over the entire surface of the cake mix, or melt the butter and drizzle it to cover the top thoroughly.

Is lemon dump cake best served warm or cold?

It's delicious both ways! Serve it warm with a scoop of vanilla ice cream or chilled for firm, custard-like texture. Either way, it's a crowd-pleaser.

The 5-Minute Lemon Dump Cake That’s Shockingly Delicious

Description

This lemon dump cake recipe is the ultimate no-fuss dessert. With tangy lemon filling, buttery topping, and just 4 ingredients, it’s a sweet citrus treat!

Ingredients

Scale

2 (21-ounce) cans lemon pie filling
1 box (15.25-ounce)
8 ounces cream cheese, cut into small cubes (or softened to swirl)
½ cup (1 stick) unsalted butter, sliced thin

Optional Add-ins

1 teaspoon lemon zest (for extra brightness)
½ cup shredded coconut (for texture)
A small handful of fresh or frozen berries (blueberries and raspberries pair especially well)

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Instructions

Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spoon the lemon pie filling into the dish and spread evenly.
Scatter cream cheese cubes over the lemon filling.
Sprinkle the dry cake mix evenly on top—do not stir.
Distribute the butter slices evenly over the cake mix.
(Optional) Add lemon zest, shredded coconut, or berries.
Bake for 45 to 50 minutes, until golden and bubbly.
Let rest for 15 minutes before serving.

Prep Time: 10–15 minutes
Cook Time: 35–45 minutes
Category: Breakfast
Method: Baking
Cuisine: American