If you’re craving something bright, creamy, and irresistibly easy, this Lemon Dump Cake is about to be your go-to dessert.
With layers of lemon Oreo cookie crust, rich cream cheese filling, vibrant lemon pie filling, and a buttery cake mix crumble on top, it’s the kind of dish that gets wiped clean at potlucks and family gatherings. It’s loaded with citrusy flavor, but comes together in just minutes—making it perfect for busy days when you still want to impress.
Why You’ll Love This Recipe
- It Looks Fancy, But It’s So Easy – Dump-and-bake simplicity with layer-cake vibes.
- No Mixing from Scratch – Cake mix and store-bought pie filling keep prep quick.
- Tastes Like Summer – Tangy lemon, creamy cheesecake, and sweet cookie crunch in every bite.
- Great for Make-Ahead or Freezer Prep – Bake, freeze, and pull it out when you need a sunny treat.
- Feeds a Crowd – A full 9×13 pan means plenty to go around.
Ingredients You’ll Need
- 1 (24 oz) package lemon Oreos
- 1 cup (2 sticks) salted butter, softened (divided)
- 2 (8 oz) blocks cream cheese, softened
- ½ cup powdered sugar
- 2 (22 oz) cans lemon pie filling
- 1 (15 oz) box yellow cake mix
Optional Garnishes:
- Lemon slices
- Whipped topping
How to Make Lemon Dump Cake
1. Prep the Pan
Preheat your oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray and set it aside.
2. Make the Crust
In a food processor, crush the lemon Oreos to a fine crumb. Combine with ½ cup (1 stick) softened butter until it resembles wet sand. Press the mixture firmly into the bottom of your baking dish and freeze while you prep the next layer.
3. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Pipe or spread the filling evenly over the cookie crust.
4. Add the Lemon Layer
Spread the lemon pie filling gently over the cream cheese layer, smoothing to the edges with a spatula.
5. Make the Crumb Topping
In another bowl, mix the remaining ½ cup butter with the yellow cake mix until crumbly. Sprinkle this over the lemon layer.
6. Bake
Bake uncovered for 50–60 minutes, or until the top is golden brown and the center is set.
7. Cool, Garnish & Serve
Let the cake cool slightly or chill before serving. Top with lemon slices and a big dollop of whipped topping if desired.
Jessica’s Tips & Tricks
- No Food Processor? Pop the cookies in a zip-top bag and crush them with a rolling pin.
- For Extra Lemon Flavor: Add 2 teaspoons of lemon zest to the cream cheese layer.
- Want a Creamier Lemon Layer? Sub lemon curd for the pie filling—it’s silkier and richer.
- Swap It Up: Try lemon cake mix instead of yellow for an extra lemony punch.
- Freezer Friendly: Make and freeze for up to 3 months—just thaw overnight in the fridge.
FAQ
What does this cake taste like?
It’s like a lemon cheesecake met a cobbler and decided to be extra. Tart, sweet, rich, and layered with texture from creamy filling to crunchy top.
Can I make this in a round dish?
Yes, but a 9-inch round dish won’t hold all the filling. Save extra for no-bake lemon parfaits in cups!
How do I store leftovers?
Refrigerate covered for up to 4 days. It tastes amazing cold, straight from the fridge.
Can I make it ahead and freeze?
Absolutely. Bake, cool, then wrap tightly and freeze up to 3 months. Thaw overnight before serving.
What tools do I need?
- 9×13-inch baking dish
- Food processor (or zip-top bag and mallet)
- Mixing bowls
- Electric mixer
- Rubber spatula
- Piping or zip-top bag (optional)
More Easy Lemon Desserts to Love:
📌 Save this lemony favorite to Pinterest and tag @Fantabulosity when you make it—I’d LOVE to see it!
Recipe
Lemon Dump Cake
Ingredients
- 24 ounce package lemon Oreos
- 1 cup salted butter divided, softened to room temperature
- 16 ounce block cream cheese room temperature
- ½ cup powdered sugar
- 2 – 22-ounce cans of lemon pie filling
- 15 ounce box yellow cake mix
Optional garnishes:
- Lemon slices
- Whipped topping
Instructions
- Preheat and prepare your dish. Preheat the oven to 350°F and spray a 9×13 casserole dish with nonstick cooking spray.
- Crush the cookies. In a food processor, pulverize the Oreo cookies to a fine, sand-like texture. This should only take about 1 minute.
- Combine with butter. In a large bowl, combine the Oreo crumbles with ½ c (1 stick) softened butter, mix well until it’s a wet sand texture.
- Press the crust into the pan. Press the Oreo crumble into the bottom of the casserole dish in an even layer to create the crust and use the bottom of a measuring cup or a flat surface to press the crumbles firmly. Place the dish in the freezer while you make the filling.
- Make the cheesecake layer. In a large bowl, beat the powdered sugar and cream cheese together until smooth and creamy.
- Pipe onto the crust. Place the filling into a piping bag or resealable plastic bag with the corner cut off and pipe the filling over the crust into an even layer. You can also use a rubber or offset spatula to even out this layer.
- Top with the lemon layer. Pour the lemon pie filling over the cream cheese layer and smooth it to the edges with a rubber spatula.
- Make the topping. In another large bowl, combine the remaining ½ cup (1 stick) softened butter with the cake mix. Use a fork or clean hands to crumble the cake mix into the butter. It will appear dry and not formable, that’s ok. Work the butter into the cake mix until it is evenly distributed and has a crumbly texture.
- Sprinkle over the top. Sprinkle this crumble over the lemon pie filling, making sure it reaches all the way to the edges.
- Bake. Bake uncovered for 50-60 minutes or until the crumble topping starts to turn a medium golden brown.
- Cool, garnish, and serve. Remove the cake from the oven and allow it to cool slightly (or chill in the refrigerator) before serving with lemon slices and whipped topping.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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