Also known as lemon cobbler with cake mix, this effortless dessert recipe features a layer of lemon pie or curd filling and a cake mix topping. This version for lemon lovers is a bright change from the usual fruity ones. It's creamy and sweet, comes together in minutes and freezes well.
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One of the easiest lemon desserts
As a lemon lover, I happily added this lemon cream cheese dump cake to the list of new recipes to make often. And I certainly hope you become a fan too.
Dump cakes are a family favorite around here and a growing category on this blog, and with good reason: they're one of the easiest desserts with simple ingredients.
They're like sweet casserole dishes and perfect desserts for potlucks, large gatherings and barbecues. And who doesn't love them served with a dollop of whipped cream on top?
This lemon version is a modern twist on the original dump cake recipe, and it's a winner. Similar to the pumpkin dump cake, it might not be considered traditional but is a delicious dessert that belongs in this cobbler-style category.
FAQ
This vintage recipe uses cans of fruit filling, a box of cake mix, and cold butter pieces.
The first two are opened and dumped into the baking dish, literally (hence the name), and the butter slices are arranged on top of the cake mix in an even layer, covering it. Or drizzled if using it melted.
A simple dessert recipe that became very popular among busy moms decades ago.
Not immediately. You can leave it at room temperature for up to 2 days, covered. Refrigerate or freeze for longer storage.
Yes, you can! And it's a great way to plan a dessert for a gathering. The baked dump cake keeps in the refrigerator for 4-5 days (covered in plastic wrap). Simply let it come to room temperature before serving, or slightly warm it in a medium oven and serve it with a big scoop of vanilla ice cream.
Absolutely! And it keeps for a month. Cover it well, first in plastic wrap and then in aluminum foil, and label it. Thaw at room temperature and warm slightly in a medium oven before serving.
Ingredient list
This quick dessert, in its original form, uses all store-bought ingredients.
- Dry cake mix: the type you find in the supermarket or grocery store, whatever brand you want. Any vanilla cake mix works, or use lemon cake mix for an extra dose of citrus.
- Unsalted butter.
- Lemon filling: use canned lemon pie filling, purchased or homemade lemon curd (my favorite).
- Cream cheese: the regular type, full-fat cream cheese.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Chocolate and lemon: this flavor combination will surprise you if you never tried it. Use a chocolate cake mix and serve it with whipped cream.
- Nuts: add crunch by incorporating chopped nuts into the topping. Pecans, walnuts, or almonds work well. Sprinkle them over the cake batter halfway through baking so they don't brown too much. They will provide a texture contrast and an extra layer of flavor to your dessert.
- Lemon blueberry dump cake: add a cup of fresh blueberries (frozen also work) to the lemon filling before adding the topping. Raspberries also work.
How to assemble a lemon dump cake
As the name implies, this is a dump-and-bake type of recipe.
Butter: there are two ways of using it, melted or sliced and cold. Drizzling melted butter over the cake mix doesn't blend well, and you get floury patches that never bake well. So we stir it with the dry cake mix.
Lemon layer
The cans of pie filling or lemon curd are dumped in the baking dish. The cream cheese is then added in mounds or dollops. You could lightly swirl it. I normally don't.
Unique topping
The classic dump cake has a topping that includes thin pats of butter placed over the cake mix. We do it differently and use melted butter. It bakes faster and can be crunchier if you want to.
Topping
The cake mix is stirred with melted butter to create a floury crumble. Sprinkle it without completely covering the surface.
Baking
The top will bake to a golden brown, and the filling will bubble. This is like a sweet casserole dish; you should treat it as one.
⭐️ Vintage Kitchen Tip
The dump cake topping can brown before the interior is fully baked. It may be golden brown and bubbling around the edges, but lift some of the dough here and there to check that it's not still wet inside.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Baking dish: this dessert is spooned directly from the dish, so choose one you like to take to the table. For ideas, check out the family-style dishes page.
- Ratio: a lower ratio of topping to filling is ideal because the former crisps up and tastes fantastic without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
- Storing: treat it like a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating.
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Lemon Cream Cheese Dump Cake
Ingredients
- 2 ½ cups one 21oz can lemon pie filling or lemon curd (homemade or store-bought)
- ½ cup cream cheese
- 2 cups yellow or white cake mix
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a square 8-inch baking pan.
- Dump the can of lemon filling into the prepared baking dish and spread it evenly.
- Scatter the cream cheese cubes or dollops on top of the lemon.
- Combine the dry cake mix with the melted butter until crumbly in a mixing bowl.
- Sprinkle over the lemon layer. Don't stir it.
- Bake in the preheated oven for about 40 minutes, until the top is golden brown and the filling is bubbling around the edges.
- Store leftovers covered or in an airtight container in the refrigerator for 3-4 days or frozen for a month. Warm slightly before eating.
Joyce says
This came out so good. Most of the recipes were for a 9X12, which is just way too much for us. This was just perfect. When it first came out of the oven, the top felt soft but as it cooled it developed the nice crust.
Paula Montenegro says
So happy to know it worked so well Joyce! Have a great weekend.