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Easy 10 Minute Lemon Dream Cake
This lemon dump cake is my secret weapon for last minute desserts. Just grab a cake mix cream cheese and lemon pie filling and you're ready to go. The combination makes the most amazing sweet tangy cake that tastes like you spent hours in the kitchen. Best part is it only takes 10 minutes to throw together.
Perfect Summer Dessert
I love making this bright lemony cake especially during spring and summer. The cream cheese layer makes it extra special and everyone thinks it's way more complicated than it is. When I need something quick for a potluck or unexpected guests this is my go to recipe it never fails to impress.
What Makes it So Easy
The beauty of a dump cake is right in the name just dump everything in your pan and let the oven do the work. No mixing bowls to wash just layer your ingredients and bake. I love watching people's faces when I tell them how simple it is. Top it with some ice cream or whipped cream and nobody will believe it only took minutes to make.
What You Need
- Lemon Pie Filling: Store bought is perfect but sometimes I make my own curd
- Cream Cheese: One block let it get nice and soft
- Egg: Just one makes that cheesecake layer perfect
- Sugar: Regular granulated for sweetness
- Lemon Cake Mix: My shortcut to amazing flavor
- Butter: I use salted gives the best taste
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Let's Make Magic
- Get Started
- Heat your oven to 350°F and spread that lemon filling in your baking dish
- Cream Cheese Layer
- Beat your soft cream cheese egg and sugar until smooth then drop spoonfuls over the lemon layer
- Top it Off
- Sprinkle your cake mix right over everything don't worry about mixing
- Butter Makes it Better
- Slice your butter thin and cover the top this makes everything golden and delicious
Make it Extra Special
I love serving this warm with a big scoop of vanilla ice cream. Sometimes I add fresh whipped cream and lemon slices on top makes it look so pretty. A little dusting of powdered sugar makes it look like it came from a fancy bakery.
Saving Some for Later
Pop any leftovers in the fridge they'll stay good for a week. I actually love it cold straight from the fridge but a quick warm up in the microwave makes it taste fresh baked again.
Mix It Up
- Switch the Mix: White or yellow cake mix works great too
- Try New Fillings: Sometimes I use blueberry filling with fresh berries on top
- Quick Fix: In a pinch lemon pudding works just add some fresh zest
More Easy Favorites
If you love how easy this is try my other dump cakes. That caramel apple version is amazing in fall and the cherry pineapple one tastes like vacation. My peach dump cake is perfect for summer and don't get me started on that pina colada version it's like dessert paradise.
Frequently Asked Questions
- → Why is it called a dump cake?
Because you simply "dump" the ingredients in layers into the pan - no mixing required except for the cream cheese layer.
- → Can I use lemon curd instead of pie filling?
Yes, lemon curd works well as a substitute and gives an even more intense lemon flavor.
- → Why put butter on top?
The butter melts into the dry cake mix during baking, creating a golden, slightly crispy top layer.
- → Can I make this ahead?
Yes, make up to 2 days ahead and store covered in the fridge. Warm slightly before serving.
- → Why let it rest after baking?
The 15-minute rest allows the layers to set up properly, making it easier to serve clean portions.