Lemon Dump Cake – Craving a burst of sunshine in a dessert? This Lemon Dump Cake Recipe. Is the perfect sweet treat. That’s incredibly easy to make. Featuring a tangy lemon pie filling. Creamy layers of cubed cream cheese. And a buttery, cake-like topping. It’s sure to brighten your day.
The first time I made this Lemon Dump Cake. It was a spontaneous weekend baking adventure. My husband and child. Drawn by the heavenly lemon aroma. Wafting through the house. Eagerly gathered around the kitchen. With every bite. Their eyes lit up with delight. Declaring it the best dessert ever. Since then, it’s become a family favorite. Reminding us of that joyful afternoon. Every time we make it.
What makes this Lemon Dump Cake truly special?
This Lemon Dump Cake. Is a breeze to make. With its simple layering process. Requires no complicated steps. Or advanced baking skills. The tangy lemon pie filling. Pairs perfectly with creamy, cubed cream cheese. Creating a delightful contrast. In every bite. Topped with a buttery, golden cake mix. It offers a perfect balance of sweet. And tart flavors. It’s a versatile dessert. Ideal for gatherings, potlucks, or a quick family treat. Promising to brighten any occasion. With its sunny flavors.
What You Need To Make This Lemon Dump Cake Recipe?
Nonstick cooking spray: Ensures your cake releases easily from the pan. Saving you from a sticky mess.
Lemon pie filling: This canned wonder gives you a tangy, zesty base. That screams lemony goodness.
Lemon cake mix: Adds an extra layer of lemon flavor. And forms a delicious, slightly crunchy top.
Cream cheese: Cubed and layered. It melts into creamy pockets of richness throughout the cake.
Salted butter: When baked, it creates a golden, buttery topping. That’s simply irresistible.
Frozen whipped topping: A light and airy finishing touch. That perfectly balances the cake’s tanginess.
Steps To Make Lemon Dump Cake:
Step 1: Preheat your oven to 350°F (175°C). And generously spray a 9×13-inch baking dish. With nonstick cooking spray.
Step 2: Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
Step 3: Sprinkle half of the lemon cake mix evenly over the pie filling.
Step 4: Scatter the cubed cream cheese evenly over the first layer of cake mix.
Step 5: Cover with the remaining cake mix. Spreading it evenly.
Step 6: Distribute the butter pieces evenly over the top layer of the cake mix.
Step 7: Bake for 35 to 45 minutes. Until the topping is golden brown. And all the cake mix has been absorbed and baked.
Step 8: Serve warm, topped with a dollop of thawed whipped topping.
Tip:
For an extra zesty kick. Add the zest of one lemon to the pie filling layer. This simple addition enhances the lemon flavor. Making each bite even more refreshing. And vibrant. The natural oils in the lemon zest. Release a fragrant aroma. That will waft through your kitchen as the cake bakes. Adding another layer of sensory delight. It’s a small step. That makes a big difference. Elevating the overall experience. Of this already delicious dessert. Plus, the bright yellow flecks of zest. Add a lovely visual appeal. Make each slice of your Lemon Dump Cake. Even more enticing.
Frequently Asked Questions:
Can I use a different flavor of pie filling?
Absolutely! Try this recipe with cherry. Or blueberry pie filling. For a delicious variation.
How should I store leftovers?
Cover the cake. Refrigerate for up to 3 days. Reheat in the oven. Or microwave before serving.
Can I make this ahead of time?
Yes. You can prepare the layers. And refrigerate them before baking. When ready to serve. Bake as instructed.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Dump Cake Recipe
Ingredients
- Nonstick cooking spray
- 1 22 oz can lemon pie filling
- 1 15.25 oz package lemon cake mix
- 1 8 oz package cream cheese, cubed
- 1/2 c salted butter cut into small pieces
- 1 8 oz container frozen whipped topping (such as Cool Whip), thawed
Instructions
- Prepare Your Pan: Preheat your oven to 350°F. Lightly coat a 9x13-inch baking dish. With nonstick cooking spray. To ensure your cake doesn’t stick.
- Layer the Filling: Spread the lemon pie filling evenly across the bottom of your prepared baking dish. Use a spatula. To ensure it’s in an even layer.
- First Cake Mix Layer: Sprinkle half of the lemon cake mix. Over the lemon pie filling. Try to distribute it as evenly as possible.
- Add the Cream Cheese: Place the cubed cream cheese pieces evenly on top of the first layer of cake mix.
- Second Cake Mix Layer: Sprinkle the remaining lemon cake mix over the cream cheese layer. Again trying to distribute it evenly.
- Add Butter: Distribute the small pieces of butter evenly. Over the top layer of the cake mix. This will help create a delicious, golden brown topping.
- Bake the Cake: Place the baking dish in your preheated oven. And bake for 35 to 45 minutes. The cake is done. When the topping is golden brown. And the cake mix is fully baked.
- Cool and Serve: Let the cake cool slightly before serving. Add a dollop of thawed whipped topping. To each serving for a light, creamy finish. Enjoy your Lemon Dump Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
