Also known as a cobbler with cake mix, this effortless dessert recipe is a crowd-pleaser with a layer of canned 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.
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 a sweet casserole dish. From an apple dump cake with caramel to a blackberry dump cake (our latest addition), they are perfect desserts for potlucks and barbecues.
And who doesn't love them served with a dollop of whipped cream on top?
As lovers of lemon desserts, we happily added this lemon cream cheese dump cake to the list of new recipes to make often. And we certainly hope you become a fan as we did.
Why is it called a dump cake?
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.
This lemon version is a modern twist on the original dump cake recipe, and it's a winner. Similar to the pumpkin dump cake that might not be considered traditional but is a delicious dessert that belongs in this cobbler-style category.
Why make this recipe
- Quick and easy. I can't emphasize enough how simple it is to make this lemon cobbler. It comes together fast and can be on the table in under an hour.
- Make-ahead. You can make it up to 2 days before and have it in the refrigerator. Or freeze it for several weeks.
- Flavor: it's sweet and tangy, similar to lemon bars, but without the hassle. Play with the amount of filling and topping to make it as puckery or as sweet as you like.
- Crowd-pleaser. It's especially good for picnics, potlucks, and other gatherings where you must feed many. We make pans of classic dump cake and peach dump cake, that are huge hits at family gatherings.
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. I use yellow cake mix or white cake mix for this recipe. Betty Crocker and Duncan Hines are popular ones. A lemon cake mix can be used 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. I always use Philadelphia original cream cheese, but other premium brands work fine.
See the recipe card at the end of this post for quantities.
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 different 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.
Filling: the cans of pie filling or lemon curd are dumped in the baking dish. The cream cheese is then added in mounds or dollops.
Topping: the boxed cake mix and melted butter are lightly mixed until you get a crumble. It's then sprinkled on the lemon filling.
Baking
This is like a sweet casserole dish; you should treat it as one.
The top will bake to a golden brown, and the filling will bubble.
Vintage Kitchen tip: 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.
Family style desserts
Dump cake recipes are baked in ceramic or glass dishes and then taken to the table. They are not removed from the pan. Similar to fruit cobblers.
What type of dish to use
Choose a nice baking dish you like to showcase on the table.
For me, ceramic ones are the best. I use my favorite Emile Henry small ceramic rectangular dish or the medium Emile Henry ceramic dish whenever possible, but they can be pricey.
There are several others, from rectangular ceramic dishes, and porcelain bakeware sets, to glass baking dishes or round ceramic baking dishes, that work just fine.
Also, a cast-iron skillet fits this type of dessert if you like a Southern style.
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.
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.
- 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.
Related recipes you might like:
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Easy Lemon Dump Cake (with cream cheese)
Also known as a cobbler with cake mix, this effortless dessert recipe is a crowd-pleaser with a layer of canned 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.
- Total Time: 50 minutes
- Yield: 8 servings
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.
- 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.
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.
- Dry cake mix: the type you find in the supermarket or grocery store, whatever brand you want. I use yellow cake mix or White cake mix for this recipe. Betty Crocker and Duncan Hines are popular ones.
- Lemon filling: use canned lemon pie filling, purchased or homemade lemon curd (my favorite).
- More lemon: for a more tangy lemon flavor, add extra lemon zest to the filling or the topping.
- 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 ideal proportion 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
Nutrition
- Serving Size: â…›
- Calories: 576
- Sugar: 38.7 g
- Sodium: 273.4 mg
- Fat: 36.4 g
- Trans Fat:
- Carbohydrates: 55.2 g
- Fiber: 0 g
- Protein: 7.2 g
- Cholesterol: 295.1 mg
Keywords: lemon dump cake
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.