Pin it
Quick 10 Minute Zesty Lemon Cake
This simple lemon treat is my go-to fix for rushed dessert needs. Just toss together a box mix, some cream cheese, and canned lemon filling and you're all set. When combined, these ingredients create a wonderfully tart-sweet cake that gives off the impression of kitchen mastery. The best thing? You'll only spend about 10 minutes putting it all together.
Ideal Warm Weather Treat
During hot months and springtime, I can't help but whip up this bright citrusy cake. The layer of cream cheese adds something truly special, and guests always think I've done something complicated. Whenever I need a fast option for surprise visitors or community gatherings, this treat comes through every time.
Why It's So Simple
A dump cake lives up to its name - you literally dump stuff in a pan and let your oven handle the rest. There's no need for mixing bowls since you just stack your ingredients and bake. I always smile when people look shocked after learning how basic the process is. Add a dollop of whipped cream or cold ice cream on top and no one will guess you threw it together so quickly.
Ingredients List
- Lemon Pie Filling: Grab the premade kind or use homemade lemon curd if you're feeling fancy
- Cream Cheese: You'll need one softened package
- Egg: A single egg creates that wonderful cheesecake texture
- Sugar: Plain white granulated adds the sweetness
- Lemon Cake Mix: My favorite shortcut for amazing taste
- Butter: I prefer the salted variety for better flavor
Pin it
Creating Dessert Wonder
- First Steps
- Warm your oven to 350°F and dump the lemon filling across the bottom of your dish
- Creamy Middle
- Mix your softened cream cheese with the egg and sugar until it's creamy then drop dollops over your lemon base
- Cake Layer
- Just scatter the dry cake mix right on top without stirring anything
- Finish With Fat
- Cut your butter into thin pieces and lay them across everything for a golden crispy finish
Fancy Serving Ideas
This dessert tastes amazing warm with cold vanilla ice cream on top. I sometimes add real whipped cream and sliced lemons as garnish for a prettier look. A light sprinkle of powdered sugar makes everyone think you bought it from a fancy shop.
Storing Extras
Any leftover cake can go in your fridge and stay good for about a week. I actually enjoy eating it cold straight from the refrigerator, but you can warm it up for a few seconds if you want that fresh-baked feeling again.
Change It Up
- Different Cake: Yellow or white mix works just as nicely
- New Flavors: I've used blueberry filling with fresh fruit on top too
- Easy Swap: When you're out of options, lemon pudding works fine with some fresh zest added
Other Simple Treats
If you enjoy how quick this is, check out my other dump cakes too. The apple caramel version hits the spot in autumn while the cherry pineapple one feels like you're on vacation. My summer peach version is absolutely delightful and the pina colada style tastes like you're in dessert heaven.
Frequently Asked Questions
- → How did it get the name dump cake?
Because you layer everything straight into the pan without stirring—except for blending the cream cheese mix.
- → Can I replace pie filling with lemon curd?
Absolutely, lemon curd works wonderfully and provides a strong citrus punch.
- → What does butter on top do?
The butter melts into the dry cake mix, giving a crisp and golden finish.
- → Can this be prepped beforehand?
Yes, you can make it 1–2 days ahead, keep it chilled, and reheat a bit before serving.
- → Why give it time to rest after baking?
The 15-minute resting period helps everything set, so it’s easier to cut neat servings.