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Lemon Cream Dump Cake

Lemon Cream Dump Cake

A simple and delicious Lemon Cream Dump Cake that combines lemon pie filling, heavy cream, and a buttery cake mix topping for a delightful dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cans (21 oz each) lemon pie filling
  • 1 cup heavy cream
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 tablespoon lemon zest
  • Powdered sugar for dusting (optional)

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
  2. Pour both cans of lemon pie filling into the prepared dish and spread it evenly across the bottom.
  3. Drizzle the heavy cream over the lemon filling and gently swirl it in slightly.
  4. Sprinkle the lemon zest evenly over the cream layer.
  5. Dump the dry cake mix over everything and spread it gently to create an even layer.
  6. Drizzle the melted butter evenly over the dry cake mix.
  7. Bake for 45-50 minutes until the top turns golden brown and the edges bubble.
  8. Let the Lemon Cream Dump Cake cool for at least 15 minutes before serving.

Notes

Use quality lemon pie filling for best flavor. Fresh lemon zest is essential for brightness. Let the cake cool to set the filling properly.