Amazing Citrusy Lemon Dump Cake

Lemon cake mix made with lemon pie filling with whipped cream.

4.58 from 7 votes

Amazing Citrusy Lemon Dump Cake

Lemon dump cake is quick and easy to make with just 4 ingredients. Each bite is loaded with lemon flavor and so luscious and rich from the butter and cream cheese. This is a family favorite.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: people

Calories: 291kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 Package Lemon Cake Mix may substitute yellow cake mix
2 cans Lemon pie filling 15.75-ounce size cans
8 ounces Cream Cheese
½ cup Salted Butter very cold

Instructions

Preheat the oven to 350℉.
Spray the bottom and sides of the baking pan with non stick cooking spray.
Spread both cans of the lemon filling into the bottom of a 9"X13" baking dish.
Slice the cream cheese over the lemon filling and gently push each slice down into the lemon filling.
Evenly sprinkle the cake mix over the lemon and cream cheese layers.
Spread thin pats of butter over the entire top of the dry cake mix. Make sure as much of the cake mix is covered as possible. ** see notes
Bake about 30 to 35 minutes, until the topping is browned.
Serve Warm and with a dollop of whipped cream or vanilla ice cream.

Notes

When purchasing the cake mix at the store, make sure it doesn't already have a pudding mix in it. You want a plain lemon cake mix.

Make sure your butter is VERY cold so that you can easily slice the pats thin. You want as much of the cake mix covered with the butter as possible. The butter will melt down into the cake and not spread out. If there are large gaps, the cake mix that's not covered will be dry and powdery.

** You can also use melted butter drizzled over the top of the cake mix. I find it's easier to get coverage by using the pats of butter.

STORE: Store the cake covered with a lid or plastic wrap in the fridge for 5 to 7 days. More storage instructions are in the post above.

Nutrition