Lemon Dump Cake

Here’s what you’ll need to make Lemon Dump Cake (the exact measurements and full recipe instructions are below in the easy to print recipe card):

Lemon pie filling – you can make our easy homemade lemon curd if you prefer.
Cream cheese – use one block of cream cheese and soften to room temperature so it blends easily.
Egg – the egg will help the cream cheese mixture bake into a cheesecake-like filling.
Granulated sugar
Lemon cake mix – you can use vanilla boxed cake mix instead if you prefer, but won’t be as lemony.
Butter – we used regular salted butter.

How to Make Lemon Dump Cake

• Preheat the oven to 350°F. Spread the lemon pie filling into the bottom of a 9×13-inch baking dish.
  In a medium mixing bowl, beat the cream cheese, egg, and granulated sugar with an electric mixer until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
• Sprinkle the dry cake mix evenly over the pie filling and cream cheese layer.
• Slice thin pats of butter and place evenly over the entire top of the cake mix.

• Bake the dump cake for 40 minutes or until the top is turning golden brown. Remove the cake from the oven and allow to rest for 15 minutes at room temperature before serving.

What to Serve with Lemon Dump Cake

• Whipped cream – try our easy homemade whipped cream recipe or us Cool Whip!
• A scoop of vanilla ice cream
• Fresh lemon slices or wedges
• Powdered sugar

How to Store Leftovers

Keep the leftover dump cake covered tightly with plastic wrap (or in an airtight container) and fridge for up to a week. The leftovers can be served cold or heated until warm in the microwave.