Description
This lemon dump cake is a low-effort, high-flavor dessert packed with citrusy brightness and creamy richness. With layers of lemon pie filling, a sweet cream cheese swirl, and a buttery lemon cake topping, it’s the kind of dish that tastes like you worked all day when really, you just dumped, baked, and devoured.
Ingredients
Core Ingredients
2 (12 oz) jars lemon pie filling or lemon curd
8 oz cream cheese, softened
1 large egg
¼ cup granulated sugar
1 (15.25 oz) box lemon cake mix
½ cup unsalted butter, melted
Instructions
-
Preheat and Prep Pan
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. -
Layer Lemon Filling
Spread the lemon pie filling or curd evenly across the bottom of the dish. -
Mix Cream Cheese Filling
In a bowl, beat softened cream cheese with the egg and sugar until smooth. Drop spoonfuls over the lemon filling. -
Add Cake Mix
Sprinkle the dry lemon cake mix evenly over the dish. Do not stir. -
Top with Butter
Drizzle melted butter evenly across the cake mix to moisten. -
Bake and Cool
Bake for 40–45 minutes, until the top is golden and edges are bubbling. Cool for 15–20 minutes before serving.
Notes
Let it cool slightly before serving so the layers set and scoop cleanly.
For extra lemon punch, add lemon zest to the cream cheese mixture.
You can store leftovers covered in the fridge for up to 4 days great cold or reheated.
Add fresh berries before baking for a fruity twist.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: lemon dump cake, cream cheese lemon cake, lemon dessert, easy lemon cake, lemon cobbler, dump cake with cream cheese, summer dessert, 3 ingredient cake