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Lemon Dump Cake is an easy dessert recipe that is a lot like cobbler. Made with only 4 ingredients! Tart lemon pie filling and cream cheese are hidden between layers of buttery yellow cake. Simple and delicious!

Lemon Dump Cake in a small bowl topped with whipped topping and a lemon slice.

Why do they call it dump cake?

Lemon Dump Cake? Why on earth would they call it that?!

A “dump cake” is an American dessert similar to cobbler, but with a cake-like topping. Its name refers to its simple preparation. By “dumping” ingredients (typically canned fruit or pie filling, followed by a boxed cake mix) into a cake pan without mixing.

It’s so ridiculously EASY! You must try my apple dump cake as well!

Pan of baked lemon dump cake and two individual bowls of it ready to be eaten.

One Pan Dessert

The best part about dump cakes is that they are made in one pan. Less dishes! Yay!!!

Instead of just pie filling (or fruit), cake mix, and butter (or a can of lemon-lime soda), this lemon dump cake has a layer of cream cheese, which adds a rich and creamy taste. Addicting!!!

A bowl of lemon pie filling, cream cheese, and cake mix that was baked together.

Ingredients for Lemon Dump Cake

For this lemon dump cake you will need four ingredients.

Labeled ingredients for Lemon Dump Cake.
  • Lemon Pie Filling
  • Yellow Cake Mix (or white or lemon cake mix)
  • Cream Cheese
  • Butter (or one 12-oz can of lemon lime soda)

You might also like to pick up a tub of Cool Whip or a can of whipped cream to top your lemon dump cake with. It’s a great addition. Vanilla ice cream would also be delicious.

How to Make Lemon Dump Cake

While the name implies you just dump ingredients in a pan, it’s more like layering.

Steps to make lemon dump cake with lemon pie filling, cream cheese, yellow cake mix, and butter.
  1. Spread the lemon pie filling onto the bottom of a lightly greased 8×8 or 9×9-inch pan.
  2. Sprinkle half of the cake mix onto the lemon pie filling.
  3. Top with pieces of cream cheese.
  4. Sprinkle the remaining cake mix over the cream cheese pieces.
  5. Top with thin slices of butter to cover as much of the cake mix as possible. (TIP: Use the long skinny sticks of butter instead of the shorter wide ones to get more slices.)

NOTE: Some like to melt the butter, but I find it’s harder to cover the cake mix completely that way, and no one likes to eat dry cake powder. That’s why I prefer to use thin slices of butter.

Top view of bowls filled with lemon dump cake.

Baking, Serving, and Storing

Bake at 350 degrees Fahrenheit for 35-40 minutes or until the top is lightly browned and the filling bubbles in the center.

Serve lemon dump cake cold or warm, topped with whipped cream or Cool Whip, if desired.

Cover the pan with foil or transfer the dessert to an airtight container. Store this lemon dump cake in the refrigerator up to 1 week.

Scoop leftovers individually into a microwave safe bowl and nuke it for 15-20 seconds to soften and warm it up. Enjoy!

A bowl of lemon pie filling, cream cheese, and cake mix that was baked together.

More Cobbler Recipes

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Lemon Dump Cake in a small bowl topped with whipped topping and a lemon slice.

Lemon Dump Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 9 servings

Layers of lemon filling, cream cheese, and cake make this fruit cobbler a quick and easy dessert.

Ingredients

  • 1 (21 oz) can lemon pie filling
  • 1 box yellow cake mix, dry (not prepared)
  • 4 oz cream cheese, cut into pieces
  • 1/2 cup (1 stick) unsalted butter, cut into thin slices

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray an 8x8 or 9x9-inch baking pan with non-stick cooking spray.
  2. Spread filling onto the bottom of the prepared pan.
  3. Sprinkle half of the cake mix onto the lemon pie filling.
  4. Top with pieces of cream cheese.
  5. Sprinkle the remaining cake mix over the cream cheese pieces.
  6. Top with thin slices of butter to cover as much of the cake mix as possible. (TIP: Use the long skinny sticks of butter instead of the shorter wide ones to get more slices.)
  7. Bake at 350 degrees Fahrenheit for 35-40 minutes or until the top is lightly browned and the filling bubbles in the center.
  8. Serve warm or cool with whipped cream or Cool Whip.

Notes

  • Store leftovers covered in the refrigerator up to 1 week.
  • Scoop leftovers individually into a microwave safe bowl and nuke it for 15-20 seconds to soften and warm it up.
  • To make in a 9x13-inch pan, use 2 cans of lemon pie filling and 8 oz of cream cheese, but the same amount of cake mix and butter. Dollop the cream cheese directly on top of the lemon pie filling, and cover with all of the cake mix, then the butter slices. May take closer to 50-60 minutes to bake.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 474mgCarbohydrates: 50gFiber: 1gSugar: 26gProtein: 3g

This data was provided and calculated by Nutritionix, and is an estimation only.

author: Amber Brady / Cuisine: American / Category: Pies, Cheesecake, and Other Desserts
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