5-Ingredients Lemon Dump Cake Recipe
When the summer sun starts warming the porch steps and the scent of blooming jasmine fills the air, I always find myself reaching for a recipe that’s as bright and cheerful as the season itself—lemon dump cake recipe. This delightfully easy dessert has been a staple at our family’s summer gatherings for as long as I can remember. My Nonna used to whip it up in minutes, humming to herself, using just a few pantry staples. It’s zesty, creamy, and irresistibly golden on top—like sunshine in cake form.
Whether you’re hosting a backyard BBQ or craving a sweet treat after dinner, this lemon dump cake recipe is the kind of dish that everyone scoops up seconds of. Let’s dive into the simplest way to add a little zing to your summer!
Table of Contents
📝 What is a Dump Cake?
A “dump cake” may not sound elegant, but don’t let the name fool you—this humble dessert is magic. Named for its method rather than appearance, dump cakes involve dumping a handful of ingredients—often canned pie filling, cake mix, and butter—into a baking dish. There’s no need to mix or fuss, yet what comes out of the oven is warm, bubbly, and loaded with comfort.
🍰 Why You’ll Love This Lemon Dump Cake Recipe
- Quick & Easy: No mixing bowls needed—just layer and bake!
- Minimal Ingredients: Only 5 simple items from your pantry or fridge.
- Perfect for Summer: The bright citrus flavor is refreshing on a hot day.
- Make-Ahead Friendly: Prepare in advance and chill for parties.
- Crowd-Pleaser: Serves 12, great for gatherings!
🛒 Ingredients For Lemon Dump Cake
Here’s everything you’ll need to make this sunshine-in-a-dish:
- Nonstick cooking spray
- 1 (22-ounce) can lemon pie filling
- 1 (15.25-ounce) package lemon cake mix
- 1 (8-ounce) package cream cheese, cubed
- ½ cup salted butter, cut into small pieces
- 1 (8-ounce) container frozen whipped topping (e.g., Cool Whip), thawed
🍽️ Servings and Prep Details
- Yield: 12 servings
- Prep Time: 5 minutes
- Bake Time: 45 minutes
- Cooling Time: 10 minutes
👩🍳 How To Make Lemon Dump Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Step 2: Layer the Lemon Love
Spoon the lemon pie filling into the bottom of the dish and spread it evenly. Top with cubed cream cheese, distributing the chunks evenly throughout.
Step 3: Add Cake Mix
Sprinkle the lemon cake mix evenly over the filling and cream cheese. Don’t stir it—this is the “dump” magic!
Step 4: Butter It Up
Dot the surface with pieces of salted butter. These will melt into the cake mix, creating a golden, crinkly top.
Step 5: Bake to Perfection
Bake for 40–45 minutes, or until the top is bubbly and golden. Let it cool slightly—about 10 minutes—before serving.
Step 6: Serve It Up
Dollop with whipped topping and serve warm or chilled. Each spoonful is creamy, tangy, and melt-in-your-mouth delicious.
🍋 Tips for the Best Lemon Dump Cake
- Use Real Butter: Salted butter adds a savory depth that balances the sweetness.
- Room Temp Cream Cheese: Makes it easier to cube and distribute.
- Don’t Stir It: Resist the urge—layering is key to the texture!
- Add Zest: Sprinkle fresh lemon zest over the top for extra brightness.
- Chill It: It firms up as it chills and makes for a great cold summer dessert.
🌈 Variations to Try
🍓 Lemon Berry Bliss
Add a layer of fresh or frozen blueberries or raspberries before the cake mix for a fruity twist.
🥥 Tropical Lemon Dump Cake
Top the cake mix with shredded coconut for a tropical vibe.
🍑 Peachy Lemon Love
Swap out half the lemon pie filling for canned peaches to mix sweet and tart.
🧊 Make Ahead & Storage
- Fridge: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Yes! Cool completely, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm portions in the microwave or enjoy it chilled straight from the fridge.
🍴 Serving Ideas
- Cool It Down: Serve with a scoop of vanilla ice cream or lemon sorbet.
- Jazz It Up: Garnish with fresh berries and mint leaves.
- Picnic Ready: Pack into jars for a picnic-friendly treat.
❤️ Why My Family Keeps Coming Back to This Recipe
There’s something nostalgic about lemon desserts in the summer. Maybe it’s the way the scent of lemon reminds us of sunlit kitchens, or how Cool Whip seemed to make everything feel a little extra special. This lemon dump cake recipe was the first dessert I ever made by myself as a kid—under my Nonna’s watchful eye—and I still make it the same way today.
It’s these little food traditions that make recipes more than just ingredients. They’re moments and memories, baked in a dish and shared with people we love.
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💡 Final Thoughts
This lemon dump cake recipe is the kind of dessert that you’ll come back to again and again—not just because it’s easy, but because it brings people together. It’s perfect for busy summer days, impromptu potlucks, or simply because you want something sweet without spending hours in the kitchen.
Grab a fork, pour some lemonade, and let this lemony beauty steal the show.
❓FAQs: Lemon Dump Cake Recipe
Can I use a different flavor of cake mix?
Yes, you can! While lemon cake mix enhances the citrus flavor, vanilla, white, or yellow cake mixes work well too. They offer a slightly milder taste but still pair wonderfully with the lemon pie filling.
Do I have to use cream cheese?
Nope! The cream cheese adds richness and a creamy texture, but if you’re not a fan or want to reduce dairy, you can skip it or substitute with a dairy-free cream cheese alternative.
Can I make this lemon dump cake ahead of time?
Absolutely! It’s a great make-ahead dessert. Just cover it and refrigerate for up to 4 days. It’s delicious chilled or slightly warmed in the microwave.
Is this dessert freezer-friendly?
Yes! Let the cake cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What toppings go well with lemon dump cake?
Whipped topping is classic, but you can also try vanilla ice cream, lemon zest, fresh berries, or a dusting of powdered sugar for added flair.
Can I make this recipe gluten-free?
Definitely! Use a gluten-free lemon cake mix and check that your pie filling and whipped topping are certified gluten-free.
What’s the best way to serve it at a party?
You can bake it in individual ramekins or muffin tins for easy single servings. Serve with a small spoon and a mint leaf garnish to impress guests!
Easy Lemon Dump Cake Recipe
Ingredients
- Nonstick cooking spray
- 1 22-ounce can lemon pie filling
- 1 15.25-ounce package lemon cake mix
- 1 8-ounce package cream cheese, cubed
- ½ cup salted butter cut into small pieces
- 1 8-ounce container frozen whipped topping (e.g., Cool Whip), thawed
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Step 2: Layer the Lemon Love
- Spoon the lemon pie filling into the bottom of the dish and spread it evenly. Top with cubed cream cheese, distributing the chunks evenly throughout.
Step 3: Add Cake Mix
- Sprinkle the lemon cake mix evenly over the filling and cream cheese. Don’t stir it—this is the “dump” magic!
Step 4: Butter It Up
- Dot the surface with pieces of salted butter. These will melt into the cake mix, creating a golden, crinkly top.
Step 5: Bake to Perfection
- Bake for 40–45 minutes, or until the top is bubbly and golden. Let it cool slightly—about 10 minutes—before serving.
Step 6: Serve It Up
- Dollop with whipped topping and serve warm or chilled. Each spoonful is creamy, tangy, and melt-in-your-mouth delicious.
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