Buttery Lemon Dump Cake is the perfect dessert for anyone who craves the bright, zesty flavors of lemon in a buttery, comforting cake. Imagine every bite wrapping you in a warm hug, with the indulgent cream cheese mingling seamlessly with the tangy pie filling, all enveloped in a light golden cake crust. It’s the kind of dessert that beckons you to the kitchen, tempting you with its irresistibly sweet aroma of baking lemons and butter, almost like a gentle reminder of backyard picnics and sunshine.

Pin this for later!

I discovered this delightful dessert while looking for something quick to satisfy a sudden craving for lemony goodness. With just a pack of lemon cake mix and a few pantry staples, I whipped up this Buttery Lemon Dump Cake in no time, and it quickly became a family favorite. The best part? You don’t need to be a baking maestro to create this masterpiece, making it a guilt-free indulgence.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Buttery Lemon Dump Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Buttery Lemon Dump Cake

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 54 minutes, with only 10 minutes of prep time!
Irresistible Flavor: The perfect balance of tangy lemon and creamy richness will have you coming back for seconds.
Eye-Catching Appeal: Golden edges and bubbly filling make it a showstopper at any gathering.
Flexible Serving: Ideal for any occasion—serve warm for dessert or chilled as a refreshing snack.
Diet-Friendly Options: Easily adapted for gluten-free diets by using gluten-free cake mix!

Ingredients You’ll Need

1 pack lemon cake mix: This is the foundation of your dump cake, providing the sweet, cake-like texture.
2 cans (15.75 oz) lemon pie filling: Adds a tart punch and moisture that complements the cake beautifully.
8 oz cream cheese (slightly cold): Cut into cubes, it melts into delightful creamy pockets throughout the cake.
1 cup unsalted butter (cold): Adds richness; using unsalted gives you control over the saltiness.
½ tsp vanilla extract: Just a hint of sweetness to round out the flavors.
Pinch of salt: Enhances all the flavors in the cake and balances the sweetness.

How to Make Buttery Lemon Dump Cake

Prepare the baking dish: Lightly spray a 9×13-inch baking dish with cooking spray. For an extra buttery touch, rub a bit of butter into the corners to promote golden edges.
Spread the filling: Spoon the lemon pie filling into the dish, spreading it gently. It’s okay if it’s not perfect; we want every bite featuring that bright, tangy goodness. If the filling feels thick, let it sit at room temperature for a few minutes for easier spreading.
Add cream cheese: Dice the cream cheese into small cubes and dot them across the lemon filling, including some around the edges. These creamy pockets are the secret to the indulgent texture.
Layer the cake mix: Evenly sprinkle the lemon cake mix over the top, ensuring some filling peeks through here and there. This rustic look adds to the homemade charm.
Dot with butter: Slice the cold butter into thin pats and dot them generously on top of the cake mix for a rich finish.
Season it: Add a pinch of salt and drizzle the vanilla extract across the surface. This little addition makes a world of difference in flavor.
Bake it: Place the dish in a preheated oven at 350°F for about 40 to 44 minutes. Look for a lightly golden top and bubbling edges to know it’s done.
Cover if needed: If the top is browning too quickly while baking, cover it loosely with foil in the last few minutes to prevent over-browning.

Storing & Reheating

Store your Buttery Lemon Dump Cake at room temperature for up to 2 days. If you want it to last longer, transferring it to the refrigerator will keep it fresh for about a week in an airtight container. For longer storage, you can freeze it for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight, then reheat in the oven at 350°F for about 10-15 minutes. Keep in mind that the texture might change slightly, but refreshing it in the oven brings back that homemade warmth.

Chef’s Helpful Tips

Avoid over-mixing the cake mix; a few lumps are totally okay for the rustic finish.
Ensure the cream cheese is cold to keep it in distinct pockets rather than blending entirely into the filling.
If using a dark baking dish, consider lowering the temperature to 325°F to prevent the bottom from over-browning.
For a little extra zest, add lemon zest to the cream cheese for an extra punch of citrus.

This Buttery Lemon Dump Cake could quickly become your go-to dessert for gatherings and family dinners, delivering delightful simplicity along with mouthwatering flavors. Make it for your next event, or simply because you deserve a treat, and watch how quickly those slices disappear!

Recipe FAQs

Can I use a different flavor of pie filling?

Absolutely! While lemon is a favorite, you can experiment with other fruit pie fillings, such as cherry or blueberry, to create a variety of delicious dump cakes. Just keep in mind that the flavor profile will change.

How can I make this cake gluten-free?

To make this recipe gluten-free, look for a gluten-free lemon cake mix. The rest of the ingredients remain the same, making it an easy swap!

Is it necessary to use cream cheese?

While cream cheese adds creamy richness, you can substitute it with Greek yogurt or even a dairy-free cream cheese alternative if you prefer. The flavor will vary, but it’ll still be delicious!

Can I make this ahead of time?

Yes! You can assemble the cake and store it in the refrigerator before baking. When ready to serve, simply pop it in the oven. Enjoying it freshly baked is the best way to experience the delightful texture.

More Cakes Recipes

👉 If you make my Buttery Lemon Dump Cake recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.

Buttery Lemon Dump Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: 10 minutes
Cook Time: 54 minutes
Total Time: 1 hour 4 minutes
Yield: 9 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

Print Recipe

Description

This Buttery Lemon Dump Cake is a delightful blend of tangy lemon and creamy goodness. With a simple prep and rich flavors, it’s an ideal choice for dessert lovers seeking easy homemade treats.

Ingredients

Scale

1 pack lemon cake mix
2 cans 15.75 oz lemon pie filling
8 oz cream cheese slightly cold
1 cup unsalted butter cold
½ tsp vanilla extract
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Lightly spray a 9×13-inch baking dish with cooking spray. For extra flavor, rub some cold butter into the corners.
Spoon the lemon pie filling into the dish, spreading it evenly for a nice, tangy base.
Cut the cream cheese into small cubes and distribute them across the filling, ensuring a creamy surprise in every bite.
Sprinkle the lemon cake mix evenly on top of the filling, allowing bits of the filling to show through for a homemade touch.
Slice the cold butter into thin pats and place them all over the cake mix.
Add a pinch of salt and drizzle vanilla extract over the top.
Bake in a preheated oven at 350°F for 40-44 minutes or until the top is golden and edges are bubbling with flavor.
If the top browns too quickly, cover it loosely with foil during the last cooking minutes.

Notes

Ensure your cream cheese is slightly cold for easy cutting.
Let the lemon pie filling sit at room temperature if it’s too thick to spread easily.
Covering with foil can prevent over-browning while baking.