Delicious Lemon Dump Cake Without Cream Cheese

Sometimes you just need a no-fuss dessert that doesn’t require a trip to the store or complicated steps in the kitchen. After all, baking should be fun and relaxing, not a source of stress when you’re trying to whip up something sweet for your family or last-minute guests.

That’s where this lemon dump cake comes in – it’s as simple as it gets, using basic pantry ingredients (and no cream cheese!), yet still delivers that perfect balance of sweet and tangy flavors that’ll make everyone think you spent hours in the kitchen.

What Kind of Lemon Pie Filling Should I Use?

Store-bought lemon pie filling is the key to making this recipe super simple, and you’ve got several good options at the grocery store. Duncan Hines and Wilderness are popular brands that work well, but any canned lemon pie filling you find will do the job nicely. The filling should be thick and ready to use – don’t confuse it with lemon curd or lemon pudding, which have different textures and sweetness levels. If you’re watching the shelf at your store, look for pie filling that’s bright and has a good balance of sweet and tart flavors. While homemade lemon pie filling can be used, it might change the consistency of the dump cake since store-bought versions are specifically formulated to hold their shape when baked.

Options for Substitutions

This simple dump cake can be tweaked with a few easy substitutions:

• Lemon pie filling: If you can’t find lemon pie filling, you can use any other fruit pie filling like cherry, apple, or blueberry. You could also make your own lemon filling using 2 cups of lemon curd mixed with 1 can of crushed pineapple (drained).
• Yellow cake mix: White cake mix works just as well here. You could also try lemon cake mix for extra citrus flavor, or vanilla cake mix. Just make sure to stick to the same size box (15.25 oz).
• Butter: While butter gives the best flavor, you can use margarine as a substitute. If using salted butter instead of unsalted (or vice versa), no other changes are needed. For a dairy-free option, try coconut oil – just make sure it’s solid when you slice it.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon dump cake is unevenly distributing the butter slices, which can leave dry patches of cake mix on top – make sure to cover every inch of the dry cake mix with butter slices, placing them about ½ inch apart.

Temperature control is crucial here: using melted butter instead of cold slices might seem like a shortcut, but it actually creates a less desirable texture and can make your cake too dense and soggy.

When layering your ingredients, resist the urge to mix them together – the magic of a dump cake happens when the layers stay separate during assembly and then meld together while baking.

For the crispiest top layer, avoid covering the cake while it’s cooling, as trapped steam can soften that perfectly golden crust you worked so hard to achieve.

What to Serve With Lemon Dump Cake?

This sweet and tangy lemon dessert pairs perfectly with a scoop of vanilla ice cream – the cold, creamy contrast really makes the warm cake shine! If you’re not in the mood for ice cream, a dollop of fresh whipped cream works great too, especially with some fresh berries scattered on top. For a morning or afternoon treat, serve it alongside a hot cup of coffee or tea to balance out the sweetness. I also like to add a sprinkle of powdered sugar on top just before serving for a pretty finishing touch.

Storage Instructions

Keep Fresh: Once your lemon dump cake has cooled down completely, cover it with plastic wrap or aluminum foil. You can keep it at room temperature for up to 2 days, but I prefer storing it in the fridge where it stays good for up to 5 days. The cake actually tastes amazing when it’s chilled!

Freeze: This cake is perfect for freezing! Cut it into portions, wrap each piece in plastic wrap, and place in a freezer bag. It’ll stay fresh for up to 3 months. Just remember to label the bag with the date – trust me, it’s easy to forget when you made it!

Serve Again: When you’re craving a slice from the fridge, you can eat it cold or let it come to room temperature for about 30 minutes. For frozen pieces, thaw overnight in the refrigerator. Want it warm? Pop it in the microwave for 15-20 seconds, and it’ll taste almost like it’s fresh from the oven!

Preparation Time	10-15 minutes
Cooking Time	45-50 minutes
Total Time	55-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3200
• Protein: 20-30 g
• Fat: 180-200 g
• Carbohydrates: 400-420 g

Ingredients

• Two 21 oz cans of lemon pie filling
• One 15.25 oz box of yellow cake mix
• 1½ sticks of butter, cut into thin slices

Step 1: Preheat and Prepare Baking Dish

Start by preheating your oven to 350°F (175°C).

While the oven is heating up, grease a 9×13-inch baking dish with butter or a non-stick spray to prevent sticking and to ensure easy serving later on.

Step 2: Add Lemon Pie Filling

Spoon lemon pie filling into the prepared baking dish.

Use a spatula to spread the filling evenly over the bottom of the dish, ensuring a consistent layer for an evenly baked dessert.

Step 3: Add Cake Mix

Open the package of dry cake mix and sprinkle it evenly over the lemon pie filling.

Use a spatula or the back of a knife to gently spread and level out the cake mix, so it completely covers the lemon filling without any gaps.

Step 4: Add Butter and Bake

Cut pats of butter and arrange them in neat rows over the top of the cake mix layer.

This will help the cake mix bake up crisp and golden.

Place the dish, uncovered, into the preheated oven and bake for 45 to 50 minutes.

Check for a golden-brown top and hot, bubbly filling to ensure it’s fully cooked.

Step 5: Cool and Serve

Once baking is complete, carefully remove the dish from the oven and let it cool slightly before serving.

This dessert can be served warm or at room temperature, and pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.