A Lemon Lover's Dream (and My Go-To Lazy Weekend Bake)
Alright, let me just get this off my chest before we properly begin: I am not the world's tidiest baker. My countertops are basically a flour crime scene whenever I'm in the kitchen. But that's exactly why I adore a good dump cake—zero fuss, zero stand mixers, just layers of deliciousness (and the first time I made this lemon cream cheese dump cake, I'll admit, I didn't even believe it would work). I was introduced to it by my friend Carla, who swears by her mom's highly unofficial method of just "dump and don't overthink it, love." Wise words.
There was this one Sunday where I had less than 15 minutes before some friends crashed my place. I threw this cake together with whatever bits I had in the pantry—and yes, I panicked and used vanilla cake mix instead of yellow, but hey, no one complained. The smell from the oven? Unreal, and even if it looks a little ramshackle in the dish, folks always ask for seconds.
Why You'll Love This Messy Marvel
I make this whenever I want to look like I've tried a lot harder than I actually have (don't tell my family). My little ones go bonkers for the gooey lemony bites, and my husband once tried to hide the leftovers “so the flavor could really deepen,” but more likely so he didn’t have to share. It's my fix for those unpredictable moments when my afternoon sweet tooth hits and there's no bakery nearby (I live pretty far out—if you’re in the countryside, you get me). Plus, I barely have to wash up afterward, which feels like winning the baking lottery. Seriously, the only thing tricky is resisting the urge to eat the topping straight off the spoon. And if you’ve ever been frustrated by dry, overcomplicated cakes, I promise this one's here to make peace.
Gather Up These Ingredients (Swaps Welcome!)
- 1 box lemon cake mix (or vanilla in a pinch—honestly, generic brands work just fine, despite what my Aunt June says)
- 1 can (about 590g) lemon pie filling (sometimes I sub in homemade curd when I'm feeling fancy, but that's rare)
- 225g cream cheese, softened (okay, some people swear by the "brick" style, but spreadable works if that's what you've got, just use a little less)
- 120g unsalted butter, melted (sometimes I just eyeball it—it’s about a stick)
- ⅓ cup milk
- ½ cup granulated sugar (optional, but I add it if I want it sweeter; totally skip if you prefer tart)
- Zest from 1 lemon (optional, but man, it perks up the flavor)
- Pinch of salt (I read somewhere it “rounds out” the flavors; I do it, but honestly, I don’t know)
Here's What I Usually Do (But You Do You)
- Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking dish. Or just use a glug of oil, if you're not a fan of aerosol sprays.
- Spread the lemon pie filling over the bottom of your dish. This is where I sneak a spoonful—don't act like you don't.
- In a bowl, mix the softened cream cheese, milk, sugar, and lemon zest until it looks smooth-ish. Don't agonize over lumps, they melt in the oven anyway.
- Spoon (or blob, actually) the cream cheese mix over the pie filling. Try to cover most of it, but no stress if it's patchy. My layers are always a bit rogue anyway.
- Sprinkle the entire cake mix on top—right from the box, dry. I always worry at this stage that I've ruined it because it looks, well, weird. Trust the process.
- Drizzle the melted butter over the whole shebang. Don't panic if the coverage is spotty; once it's baking, it'll all sort itself out. Promise.
- Bake about 45-50 minutes, until the top’s golden with some gooey spots. Sometimes, if I'm distracted (which is often), I give it an extra five mins for extra crispiness.
- Let it cool for at least 20 mins... or dig in with a big spoon and burn your tongue like I always do (not recommended, but, ya know... living on the edge).
Notes (aka Learning from My Mess-Ups)
- If your cake mix is still a bit powdery on top after baking, just dot over extra melted butter next time. The first time, mine had a dry patch in one corner—no big deal.
- This is one of those desserts that, weirdly, tastes even better the next day. Or maybe that's just because I'm eating it straight from the fridge at midnight?
- If you want sharper lemon flavor, add a squeeze of fresh lemon juice to the pie filling. Just don't go overboard—it can get runny if you're not careful (ask me how I know).
Variations I've Tried (and One I Wouldn’t Again)
- Swapped out the lemon pie filling for blueberry once, tossed in some frozen berries too—delicious, though a bit messier.
- Tried using chocolate cake mix. It... didn't totally gross me out, but it wasn't quite right. Probably won’t make that switch again!
- Add a packed handful of sweetened coconut over the top before baking for a little tropical vibe. My friend calls it "sunshine cake."
Equipment I Actually Use
- 9x13-inch baking dish (though I once used two smaller pans in a pinch, it cops just fine)
- Medium bowl for mixing—heck, I've mixed the topping together right in the measuring jug when I was feeling lazy
- A whisk or even a big fork for mixing up the filling, doesn't matter—no one’s grading your technique
How to Store It (If You Have Any Left... Ha!)
Cover and keep in the fridge for up to 3 days—supposedly. Honestly, mine never survives more than 24 hours. If you want it warm again, 30 seconds in the microwave does wonders. Or just eat it cold; it’s like lemon cheesecake pudding that way, trust me.
Serving Suggestions (What We Actually Do at Home)
Serve big scoops in bowls—sometimes with vanilla ice cream on the side, or a dollop of whipped cream (the aerosol stuff works fine, shhh, don’t tell the foodies). My sister adds a sprinkle of toasted almonds, but I think that's just to seem fancy.
Pro Tips (Or, What I’ve Messed Up Before)
- I once tried to rush and didn’t let the cream cheese soften properly—biiiig mistake, ended up with weird lumps. So yeah, wait the extra 10 mins.
- Don’t overbake; it’s tempting to leave it until every spot looks dry, but the gooey bits are the best part.
- If you have to skip the zest, fine, but it really does add a lovely zing—give it a go if you can.
FAQ (Somebody Actually Asked Me This!)
- Can I use low-fat cream cheese? Yeah, you probably can, but I think it makes things a bit less rich—depends how decadent you're feeling.
- Is it okay to use a different flavor cake mix? Totally. Try vanilla or white cake mix. I've even seen [Sally’s Baking Addiction](https://sallysbakingaddiction.com/dump-cake-recipes/) mix it up with spice cake, though that’s not my favorite.
- Do I really not need eggs or oil for the cake mix? Nope, not for this recipe! The butter does its magic. Here’s a great rundown, with more dump cake ideas, at [The Kitchn](https://www.thekitchn.com/how-to-make-dump-cakes-247264).
- Can I double it? Well, you can, but don’t try it in a single dish or you’ll get a weirdly undercooked goo puddle in the middle—learned the hard way. Two pans or bust.
- Do you actually eat the leftovers cold? Absolutely! I sometimes think it tastes better the next morning when the flavors have had a proper chinwag overnight.
Alright, before you get started, check your fridge (and maybe the back of your pantry, just in case you’ve got that lonely can of pie filling you forgot about). Dump cakes aren’t fancy, but they’re the sort of cheery, lemony treat that makes an ordinary day feel like a little occasion. If you end up with extra lemon zest, grate it over your morning porridge (that’s "oatmeal" if you’re stateside). Trust me, it’ll perk you right up.
Ingredients
- 2 cans (21 oz each) lemon pie filling
- 1 box (15.25 oz) yellow cake mix
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
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2Spread both cans of lemon pie filling evenly on the bottom of the prepared baking dish.
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3In a medium bowl, mix softened cream cheese, granulated sugar, vanilla extract, lemon zest, and salt until smooth. Drop spoonfuls of the cream cheese mixture evenly over the lemon pie filling.
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4Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers.
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5Drizzle melted butter evenly over the cake mix.
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6Bake for 40-45 minutes, or until the top is golden and the edges are bubbling. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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