When life is giving you too many lemons and you’re craving a little zest, you must make this Lemon Dump Cake! Your sour days will disappear as you dip your fork into this refreshingly creamy, richly citrusy, emphatically fluffy treat. Nothing can bring you down after something so delightful! Bring the light back into your life with this bright and shiny Lemon Dump Cake!

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  • 1 (22-ounce) can lemon pie filling
  • 1 (15.25-ounce) package lemon cake mix
  • 1 (8-ounce) package cream cheese, cubed
  • 1/2 cup butter, cut into small pieces
  • 1 (8-ounce) container frozen whipped topping, such as Cool Whip®, thawed
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 9×13-inch baking dish with nonstick cooking spray.

Step 3 –Use a spatula to evenly spread the lemon pie filling into the bottom of the prepared baking dish.

Step 4 –Evenly sprinkle 1/2 of the cake mix over the lemon pie filling.

Step 5 –Add the cream cheese cubes over the cake mix and top with a layer of the remaining cake mix.

Step 6 –Top the cake mix with the butter pieces.

Step 7 –Bake the cake until the topping is browned and the cake mix is set, about 35-45 minutes.

Step 8 –Serve the cake topped with the whipped topping.