When Life Hands You Lemons… (Make This Dump Cake!)
You know how some days, you just want a sweet treat without fussing about with a million bowls? Well, that’s when I reach for this Lemon Cream Cheese Dump Cake recipe. My aunt Becky made a version of this at one of our rain-soaked family picnics and, let me tell you, people were scraping the dish clean before the burgers even hit the grill. Plus, you can’t beat the combo of citrus and creamy richness. Oh, and the name? It always cracks up my cousins—seriously, ‘dump cake’ just sounds like something my nephew would invent. Anyway, here’s how you can whip up your own.
Why You’ll Love Making This (And Eating It…)
- I make this whenever I want something sunny and cheerful on the table without faffing about with fancy steps.
- My family goes absolutely wild for this cake (even my husband, who claims he “doesn’t do dessert”—sure, Steve).
- If you’ve got kids or visitors lurking in your kitchen, it’s almost too easy to rope them into helping.
- OK, confession: I’ve tried skipping the cream cheese swirl to save time, but it’s just not the same. Lesson learned.
Here’s What You’ll Need (Swaps Included!)
- 1 (21 oz) can of lemon pie filling (or two smaller cans, or honestly, sometimes I grab a jar of lemon curd if I can’t find the filling*)
- 1 box yellow cake mix (Lemon cake mix totally works instead, and gives extra zing—my grandmother swore by Duncan Hines, but, like, any brand works)
- 225g (8 oz) cream cheese, cubed and softened (sometimes I use the light version—can’t really tell the difference)
- 125g (1/2 cup) unsalted butter, sliced thin and cold (in a pinch, I’ve used margarine; not my proudest cake but it works)
- 1/2 cup granulated sugar (I leave this out if my filling is super sweet)
- 1 tsp vanilla extract (optional, but I toss it in for a fancy touch)
- Zest from 1 lemon (optional—makes it feel a bit posh)
- Pinch of salt (seems small, makes a huge difference)
*If you want to make your own lemon curd, this recipe from Gemma is killer, but honestly, store-bought is fine.
How to Make It—Let’s Get (A Bit) Messy
- First off, preheat your oven to 175°C (350°F). Spray a 9-inch x 13-inch baking dish with nonstick spray. (I once forgot this part—in short, don’t forget!)
- Open your lemon pie filling and spoon it straight into the dish. Don’t worry about spreading it perfectly—even globs are fine. I sometimes sneak a spoonful at this point; judge me if you must.
- Dot the top with cubes of cream cheese. Try to scatter them across the filling—random is okay, it all melts down together. (And yes, it looks weird now!)
- Sprinkle your cake mix (straight from the box) over the whole thing, like a blizzard of yellow snow. Sounds wrong, tastes right.
- Sprinkle sugar and that lemon zest (if you can be bothered) right over the cake mix. Vanilla can go here too, if you’re using it; just toss it lightly in little dabs.
- Lay the butter slices all across the top, kind of like patching a leaky roof—cover as much as you can. Melting butter and pouring works, but I somehow always end up with patchy yellow dry bits. Maybe that’s just me?
- Bake uncovered for 40-45 mins, until golden and bubbly at the edges. Some days it gets a little browner than I want, but that crunchy top is oddly addictive.
- Let it cool for, oh, at least 15 minutes. Or don’t—just expect lava-hot filling! I know, patience is a virtue and all that jazz.
Some Notes (aka What I Learned the Hard Way)
- Cream cheese straight from the fridge? It’s a pain—let it soften a bit, otherwise it clumps (trust me, I’ve tried every shortcut).
- If you use lemon curd instead of pie filling, the cake’s a bit denser. Still delish, though.
- Don’t flip out if the butter doesn’t completely cover the top; the cake somehow finds a way.
- Actually, I find it works better if you don’t stir the layers together before baking—it’ll look like a hot mess but comes out a cozy, sweet wonder.
Variations I’ve Messed Around With
- Swapped in blueberry pie filling instead of lemon—huge hit (especially with vanilla ice cream on the side; see Sally’s blueberry dump cake for inspo)
- Tried chocolate cake mix with the lemon filling. Hmm. Wouldn’t do it again—sounded better in my head!
- Added raspberries between the cream cheese and cake mix—looked fancy but the berries sunk, so maybe just sprinkle on top after baking.
About the Equipment…Or Not
I use a basic glass baking pan, but I’ve baked this in a disposable foil tray at my neighbor’s barbecue—worked fine. No stand mixer needed—just your trusty hands (or a butter knife, if the butter’s extra stubborn!). If you really don’t have a 9×13 dish, honestly, two smaller ones will do; just keep an eye on them so they don’t overbake.
How to Store It (If You Actually Have Leftovers)
Store leftovers in the fridge, covered, up to 3 days. (Although I’ll level with ya: in our house, it rarely survives past breakfast the next morning. I may or may not have eaten it cold straight from the dish… but, you do you!)
How We Serve It (Traditions and Personal Quirks)
We plop messy spoonfuls into bowls, piping hot, then add a scoop of vanilla ice cream or a big dollop of whipped cream on top—the contrast of cold and hot is pure bliss. Some folks add extra lemon zest or berries. My cousin Jess actually dunks her piece in black coffee, Midwest-style, which is…an acquired taste, let’s say.
What I’ve Learned the Hard Way (Pro Tips-ish)
- I once tried rushing the cool-down because I was too impatient. Big mistake: molten filling everywhere, like a pie lava flow. Maybe let it set a tad longer than you think you need, especially if serving guests.
- Don’t skip the butter or try to use oil instead—trust me, I’ve tried. The crust just isn’t the same. Butter is sort of the glue here.
- If you sprinkle too much sugar on top, it can get a bit sticky. I actually shaved back the sugar the last time, and it was just right for my taste.
Real Questions I Get About This Dump Cake
- Can I use homemade cake mix?
- Sure! I haven’t tried it, but a friend says it works as long as it’s not too heavy. Let me know if you pull it off (and save me a slice).
- Do I have to use cream cheese?
- Nope, but you’ll miss that creamy layer. Someone suggested ricotta, which is… interesting? On second thought, maybe stick to cream cheese unless you’re feeling extra adventurous.
- Is it meant to be gooey in the middle?
- Yep, the bottom is meant to be soft and a little gooey, while the top gets crisp-ish. It’ll firm up in the fridge, but I think it tastes better freshly baked.
- Can you make this gluten-free?
- I’ve used a gluten-free cake mix before (Betty Crocker’s, I think?), and it worked just fine, so go for it!
- Can I double the recipe?
- If you have a crowd and two baking pans, absolutely. Or just make two in a row—one for now, one as “backup” for later. Not that there’s ever any left…
By the way, if you want more easy lemon desserts, the lemon bar recipe at Preppy Kitchen is a crowd-pleaser too.
That’s pretty much it! If you’ve got a few lemons knocking about and a box of cake mix in the pantry, you’re halfway there. Hope you’ll give it a go and maybe create a few happy (and zesty) family memories of your own.
Ingredients
- 2 cans (21 oz each) lemon pie filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup milk
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
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3In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, lemon zest, and milk until smooth. Drop spoonfuls of the cream cheese mixture over the lemon filling.
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4Sprinkle the dry yellow cake mix evenly over the top.
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5Pour the melted butter evenly over the cake mix, making sure to cover as much of the surface as possible.
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6Bake for 40-45 minutes, or until the top is golden and the edges are bubbling. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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