This easy lemon custard dump cake recipe combines lemon pie filling, cake mix, cream cheese and butter for a sweet and tangy dessert. It requires minimal effort but delivers maximum flavor.
This lemon custard dump cake is an easy dessert that comes together in just minutes. It’s the perfect treat for gatherings or anytime you want something sweet without a lot of fuss.
What kind of pan do I need for this recipe?
You’ll need an 8×8 inch square baking pan to make this lemon custard dump cake. The size is important – if the pan is too large, the filling and cake mix won’t combine properly while baking. Stick with an 8×8 inch pan for best results.
Can I use frozen lemon pie filling instead of canned?
Yes, you can substitute frozen lemon pie filling for the canned filling called for in the recipe. Make sure it is thawed completely before using. You may need to drain off some excess liquid from the frozen filling so the cake isn’t too soggy.
What if I don’t have yellow cake mix?
White or vanilla cake mix can be used instead of yellow cake mix for this recipe. You may also use a homemade yellow cake batter in place of the boxed mix. Just prepare 2 cups of batter and use it in the recipe as directed. The flavor will be slightly different but still tasty!
How long will the baked cake last?
This lemon dump cake will stay fresh covered at room temperature for up to 5 days. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Ingredients
- 1 (15 oz) can lemon pie filling
- 1 (16.5 oz) box yellow cake mix
- 8 oz cream cheese, cut into chunks
- 1 stick unsalted butter, cut into chunks
- 9×9-inch baking pan
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan.
- Spread the can of lemon pie filling evenly over the bottom of the prepared baking pan.
- Sprinkle half of the yellow cake mix evenly over the lemon filling layer. Press down lightly with your hands or a spatula to create an even layer.
- Dot the cream cheese chunks evenly over the cake mix layer. Recipe by Ineskohl.info
- Sprinkle the remaining yellow cake mix evenly over the cream cheese layer. Press down lightly to create an even layer.
- Dot the butter chunks evenly over the top cake mix layer. Press down lightly.
- Bake for 45-55 minutes until the top is golden brown. Allow to cool for at least 1 hour before serving.
- Cut into squares and serve. Store any leftovers covered in the refrigerator for up to 5 days.
This easy lemon dump cake has a delicious sweet and tangy lemon custard flavor. The cream cheese adds a nice richness while the cake gives it structure. It’s sure to be a hit at potlucks, parties or anytime you need a fast and tasty dessert. Enjoy!
