Ingredients
Serves 8–10
1 (16 oz) can lemon pie filling (not lemon curd—pie filling is thicker, sweeter, and perfect here!)
1 (15 oz) box yellow cake mix (Betty Crocker or Duncan Hines—don’t omit the dry mix!)
4 oz (½ block) cream cheese, softened and cut into small cubes
½ cup (1 stick / 115g) unsalted butter, cold, thinly sliced (not melted!)
Optional garnish:
• Powdered sugar, sifted
• Fresh lemon zest
• Whipped cream or vanilla ice cream
✅ Joye’s Pro Tip: Don’t stir! The magic is in the layers: lemon on the bottom, cream cheese in the middle, cake and butter on top. As it bakes, the butter melts down, the cake mix hydrates, and the cream cheese swirls into luscious pockets of tangy richness.
Step-by-Step Instructions
1. Prep & Preheat
→ Preheat oven to 350°F (175°C).
→ Lightly grease a 9-inch square baking dish (or 8x8)—glass or ceramic works best.
2. Layer with Love (No Mixing Needed!)
→ Bottom layer: Pour lemon pie filling evenly into the dish.
→ Middle layer: Sprinkle half the cake mix (about ¾ cup) over the filling.
→ Cream cheese layer: Scatter cubed cream cheese evenly (don’t press down!).
→ Top layer: Sprinkle remaining cake mix over the top—cover as evenly as possible.
→ Butter layer: Arrange thinly sliced butter in a single layer over the cake mix (like shingles on a roof).
✅ Pro tip: Leave small gaps—butter will melt and seep down, creating crisp, buttery pockets.
3. Bake to Golden Perfection
→ Bake 35–40 minutes, until:
✓ Top is golden-brown and crisp at the edges
✓ Center is set (a toothpick inserted into the cake layer—not the lemon—comes out clean)
✓ You smell warm butter and lemon—the best part.
4. Cool & Serve
→ Let cool 15–20 minutes in the dish (this allows the lemon layer to set slightly—no runny slices!).
→ Serve warm—straight from the dish or on plates.
→ Optional: Dust with powdered sugar and lemon zest; add a dollop of whipped cream or scoop of vanilla ice cream.
Tips for Perfect Dump Cake (Joye-Approved!)
🔸 Use full-fat cream cheese. Low-fat can make the center too soft.
🔸 Butter must be cold and sliced—not melted. Melted butter = greasy top; cold butter = crisp, flaky crust.
🔸 Don’t overbake. 40 minutes max—edges should be golden, center soft.
🔸 Cool before slicing. Patience = clean wedges and cohesive layers.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make dessert sweeter.
Delicious Variations to Try
Berry-Lemon Swirl
Add ½ cup fresh blueberries to lemon layer
Sweet-tart contrast—stunning color
Coconut-Lime
Swap lemon for lime pie filling + ½ cup toasted coconut in cake layer
Tropical, refreshing,
so
giftable
Peach Melba
Use peach pie filling + ½ cup raspberries + almond extract in cake mix
Elegant, summery,
so
Kentucky
Gluten-Free Joy
Use GF yellow cake mix (like King Arthur)
Safe, buttery, still deeply satisfying
Serving Suggestions (Joye’s Favorites!)
🍦 Classic pairing: Vanilla ice cream and fresh berries
☕ Brunch darling: With coffee and fresh-squeezed orange juice
🍋 Summer dessert: Top with lemon curd and mint leaves
🎁 Potluck star: Transport in the dish—garnish with lemon slices before serving
Storage & Make-Ahead Tips
Fridge (covered): Up to 4 days. Reheat gently in microwave (20 sec) or oven (325°F, 10 mins).
Freezer (unbaked): Assemble, cover tightly, freeze. Thaw overnight, bake +5 mins.
Freezer (baked): Slice, wrap individually, freeze. Thaw at room temp 30 mins.
Frequently Asked Questions
Q: Can I use homemade lemon pie filling?
A: Yes! Use 2 cups thick, cooled filling (simmer 1 cup sugar + ½ cup cornstarch + 1 cup water + zest + juice until thickened).
Q: Why is my cake soggy?
A: Likely underbaked or too much liquid. Next time: bake until center is just set, and use full-fat cream cheese.
Q: Can I make it dairy-free?
A: Yes! Use DF cream cheese, plant-based butter, and DF yellow cake mix.
Q: Can I use white cake mix?
A: Yes—for a lighter, more delicate crumb. Yellow gives richer flavor.
Q: Is it gluten-free?
A: Not as written—but GF cake mix works beautifully.
Allergy Information
Contains: Dairy (cream cheese, butter), eggs, wheat (in cake mix)
Gluten-free option: Yes—with GF cake mix
Nut-free: Yes (naturally)
⚠️ Always verify cake mix and filling labels.
Nutrition Facts (Per Serving — 8 servings)
| Calories | 380 |
| Fat | 16g |
| Saturated Fat | 10g |
| Carbs | 56g |
| Fiber | 0g |
| Sugar | 36g |
| Protein | 4g |
| Sodium | 320mg |
Values are estimates. Varies by brands.
Final Thought
This cake doesn’t arrive with fanfare.
It bakes quietly in the oven—butter sizzling, lemon scent rising—until the kitchen smells like summer and ease.
You scoop a portion. The top is crisp and golden. The center is tender, swirled with creamy lemon.
And someone at the table sighs and says:
“Now that’s how you turn ordinary into unforgettable.”
That’s the magic of dump cakes:
They don’t demand perfection.
They ask only for a can, a box, a stick of butter, and a little faith.
