Lemon Dump Cake


This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.

Lemon Dump Cake
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
1 dump cake


  • nonstick cooking spray

  • 1 (22 ounce) can lemon pie filling

  • 1 (15.25 ounce) package lemon cake mix

  • 1 (8 ounce) package cream cheese, cubed

  • ½ cup salted butter, cut into small pieces

  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed


  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.

  2. Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.

  3. Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.

  4. Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.

  5. Serve topped with Cool Whip®.

Nutrition Facts (per serving)

517 Calories
25g Fat
67g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 517
% Daily Value *
Total Fat 25g 32%
Saturated Fat 14g 72%
Cholesterol 118mg 39%
Sodium 412mg 18%
Total Carbohydrate 67g 24%
Dietary Fiber 1g 2%
Protein 6g
Potassium 93mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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