The Easiest & Most Delicious Lemon Dump Cake with Condensed Milk: A 5-Ingredient Wonder!
Prepare to fall in love with the simplest, most delightful dessert you’ll ever bake: this incredible Lemon Dump Cake with Condensed Milk! Requiring just 5 key ingredients and minimal effort, it stands out as one of the very best lemon dump cake recipes out there. If you’re searching for a quick, easy dessert that delivers a burst of bright, tangy, and sweet flavors, your quest ends here. And for those who love to experiment, we’ll also explore how to effortlessly transform it into a vibrant blueberry lemon dump cake using a simple lemon cake mix!
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Once you’ve savored this perfect lemon cream cheese dump cake recipe, make sure to explore more of my zesty creations. Dive into my Lemon Sour Cream Pound Cake, indulge in my Lemon Curd Cookies, or try the elegantly fragrant Lemon Lavender Cupcakes for even more lemony goodness!
Lemon Dump Cake with Condensed Milk: Why You’ll Love This Foolproof Dessert
Craving a sweet, tart, and utterly satisfying treat? This lemon dump cake is the answer to your dessert dreams! It’s incredibly simple to assemble with just 5 core ingredients, yet delivers a flavor profile that’s anything but basic. Imagine layers of creamy, bright lemon curd, the rich, tangy complexity of softened cream cheese, all topped with a golden, buttery crust made from vanilla cake mix. It’s a harmonious blend of textures and tastes that will impress even the most discerning palate.
Dump cakes are renowned for their straightforward approach – as the name suggests, you literally “dump” the ingredients into a baking pan. There’s no fussy mixing, creaming, or sifting involved, making them an ideal choice for beginner bakers, a fun activity to do with kids, or simply for anyone who appreciates a delicious dessert without the usual kitchen fuss. The beauty of a dump cake lies in its consistent deliciousness and minimal cleanup.
This particular recipe elevates the classic dump cake concept by introducing a luscious combination of lemon curd and sweetened condensed milk, with the added bonus of cream cheese for an irresistibly rich, cheesecake-like texture. It’s a true standout among dump cake recipes, promising a dessert that’s both effortless to make and wonderfully satisfying to eat.
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Why is it Called a Dump Cake? The Secret to Simple Baking
While this recipe focuses on our bright and tangy lemon dump cake, the world of dump cakes is wonderfully diverse! You can find many fun varieties, from my seasonal mini pumpkin pecan dump cake to the classic fruit combinations like cherry-pineapple and peach dump cakes. But for true citrus aficionados, this lemon-centric version is an absolute must-try!
Lemon Curd Dump Cake Ingredients: Essential Elements for Flavor
Below in the recipe card, you’ll find the precise measurements for each ingredient. However, let’s take a moment to explore the simple yet powerful components that make this lemon dump cake truly special:
- Lemon Curd: Unlike many lemon dump cake recipes that call for lemon pie filling, I chose lemon curd for its intensely juicy, bright, and authentic lemon flavor. Using lemon curd provides a more sophisticated and vibrant citrus punch. It’s also a fantastic way to use up any leftover lemon curd you might have! Feel free to whip up your own with my Simple Lemon Curd Recipe, or conveniently grab somehigh-quality store-bought lemon curd. Don’t forget to check below for exciting variations like a lemon blueberry dump cake! For more ways to enjoy this tangy delight, see my Lemon Blueberry Mascarpone Cake and my full collection of recipes with lemon curd.
- Sweetened Condensed Milk: This magical ingredient is key to achieving a beautifully creamy and wonderfully sweet base that perfectly contrasts the tartness of the lemon curd. It melts into the lemon layer, creating a luscious, smooth filling that’s simply irresistible.
- Cream Cheese: The addition of cream cheese transforms this into a “lemon cheesecake dump cake,” offering a delightful creamy tanginess that balances the sweetness and enriches the overall texture. For the best results, always opt for full-fat cream cheese and ensure it’s softened to room temperature before dicing to ensure it blends seamlessly into the filling.
- Vanilla Boxed Cake Mix: This forms the buttery, golden crust of our dump cake. While I typically use vanilla cake mix, you can easily substitute it with yellow cake mix or white cake mix. For an extra boost of citrus flavor, a lemon cake mix works wonderfully and intensifies the lemony profile. Any standard basic cake mix available at your grocery store will work perfectly here.
- Salted Butter: Crucial for creating that perfectly crisp, golden-brown topping. Melted butter is drizzled generously over the dry cake mix, allowing it to soak in and bake into a rich, crumble-like crust. I prefer salted butter as it helps to cut through some of the sweetness, providing a balanced flavor. If you’re using unsalted butter, simply add about ¼ teaspoon of salt to the cake mix for a similar effect. While you can meticulously lay thin pats of butter, melting and drizzling is often quicker and ensures more even coverage.
- Optional Toppings: Elevate your quick dessert even further with a scoop of creamy vanilla ice cream, a dollop of Cool Whip or freshly whipped cream, or a sprinkle of fresh lemon zest for an aromatic finish. A dusting of powdered sugar also adds a touch of elegance.
Equipment Needed: Minimal Tools for Maximum Flavor
One of the best aspects of this easy lemon dump cake recipe is its minimal equipment requirement – no need for multiple mixing bowls or electric mixers! The ONLY essential piece of equipment you’ll need is an 8×8 baking pan. This is the one I use and recommend for perfect results. If an 8×8 pan isn’t available, you can also use a 9×9 baking pan; just note that your dump cake will be slightly thinner and may bake a bit faster, so keep a closer eye on it.
A rubber spatula for gently combining the lemon curd and condensed milk is also helpful, and standard measuring cups and spoons ensure accuracy, though with a dump cake, a little flexibility is always welcome!
Blueberry Lemon Dump Cake and Raspberry Lemon Dump Cake Recipe: Delicious Variations
If you’re already a fan of this incredible lemony dump cake, you absolutely have to try these fantastic twists! Creating a blueberry lemon dump cake using lemon cake mix is one of my all-time favorite variations on dump cake recipes. The sweet burst of blueberries perfectly complements the tart lemon. Simply replace the lemon curd with a can of blueberry pie filling or my easy homemade blueberry filling recipe, and sprinkle in some fresh lemon zest for that unmistakable citrus aroma. A blueberry lemon dump cake with cream cheese offers a delightful blend of flavors and textures, making it truly the best easy dessert for any occasion!
For another vibrant option, consider a raspberry lemon dump cake recipe. Achieve this by swapping out the lemon curd for raspberry pie filling. Alternatively, you can follow the original lemon curd dump cake recipe as written and simply toss in a handful of fresh raspberries with the lemon-cream cheese filling for little pockets of tart-sweet fruit. When it comes to dump cake recipes, your imagination is the limit – the possibilities for delicious flavor combinations are truly endless!
Tips and F.A.Q. for Your Perfect Lemon Dump Cake
Your lemon dump cake is perfectly baked when its buttery crust turns a beautiful golden brown and the lemon filling beneath is visibly bubbling around the edges. This indicates that the filling is hot, set, and ready to be enjoyed. Once it reaches this stage, you can confidently remove it from the oven and serve your delicious dessert warm!
While this dump cake is absolutely divine served warm, any leftovers should be stored properly. Once it has completely cooled down to room temperature, transfer it to an airtight container or cover it tightly with plastic wrap. It will keep well in the refrigerator for up to 4 days, ready for you to enjoy another slice whenever a craving strikes.
Don’t worry if lemon curd isn’t readily available! You have a couple of great options. You can easily make your own lemon curd from scratch with just a few simple ingredients – often, homemade tastes even better than store-bought! Alternatively, you can use a can of lemon creme pie filling as a direct substitute for both the lemon curd and the sweetened condensed milk in this recipe. Just be mindful of the sweetness and adjust accordingly.
While many traditional dump cake recipes famously instruct you not to stir the layers at all, this specific lemon dump cake recipe has a slight nuance. You will need to gently stir the lemon curd and condensed milk together after they’ve been “dumped” into the pan. This ensures that your creamy, tangy lemon filling is perfectly combined and evenly flavored throughout the entire cake. However, once you’ve done that initial stir, no further mixing is required for the subsequent layers – simply dump and spread!
This lemon dump cake offers a delightful symphony of flavors. The filling is a perfect balance of tangy lemon and sweet creaminess, while the cake mix topping bakes into a buttery, slightly crisp, and wonderfully flavorful crust. Each bite delivers a burst of bright citrus, complemented by the rich undercurrents of condensed milk and cream cheese. It’s absolutely divine with a generous dollop of whipped cream or a scoop of vanilla ice cream! If you adore lemon desserts, you should also check out my Blueberry and Lemon Pound Cake for another fantastic option.
The filling of this lemon dump cake with condensed milk should indeed be wonderfully rich, thick, and almost custardy – not runny, but definitely luscious. The cake mix topping, however, should provide a beautiful contrast. It will be buttery, cakey in texture, and achieve a slightly crispy, golden-brown finish on top, creating a perfect balance of soft, gooey filling and a pleasant crumble.
As mentioned, for this particular recipe, you absolutely should stir the lemon curd and the sweetened condensed milk together in the baking pan to ensure a uniform and delicious filling. However, beyond that initial step, there’s no need for further stirring. The dry cake mix and butter layers are meant to bake undisturbed, forming that characteristic dump cake crust. Most dump cake recipes will guide you on whether a small amount of stirring is needed for even distribution of the base ingredients.
If you’re a devoted lemon lover, I have an abundance of recipes to satisfy your cravings! For a cool and creamy treat, try my Lemon Icebox Pie. For a stunning dessert perfect for celebrations, my Lemon and Blackberry Cake is a showstopper. If you’re looking for a delightful vegan option, my Vegan Olive Oil Cake with Lemon and Pistachio is fantastic. For the ultimate lemony brunch idea, you simply must try my Lemon Poppyseed Scones. And for all you cookie enthusiasts, don’t miss out on my Lemon Blueberry Cookies or my fragrant Lemon Lavender Cookies!
If you try this incredibly easy and delicious recipe, I would absolutely love it if you could leave a star review rating and comment below! Your feedback is so wonderful to hear and helps me immensely! And don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Lemon Dump Cake
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Equipment you may need
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8×8 baking dish
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rubber spatula
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measuring cups and spoons
Ingredients
- 1 cup (226 g) lemon curd – storebought lemon curd works too
- 14 oz. (397 g) sweetened condensed milk
- 8 oz. (227 g) cream cheese – diced into small cubes, softened
- 1 box vanilla cake mix – 15.25 oz, or yellow/white cake mix
- ½ cup (114 g) salted butter – sliced into thin pieces, or melted and drizzled
Optional Toppings
- lemon zest
- powdered sugar
- whipped cream or vanilla ice cream
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
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Into the prepared baking pan, add the lemon curd and the sweetened condensed milk. Use a rubber spatula to gently mix them together until well combined and smooth.1 cup lemon curd, 14 oz. sweetened condensed milk
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Evenly scatter the diced, softened cream cheese over the lemon mixture. Then, evenly sprinkle the vanilla cake mix over the entire surface of the pan.8 oz. cream cheese, 1 box vanilla cake mix
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Carefully arrange the thin slices of salted butter evenly over the dry cake mix, ensuring as much of the surface is covered as possible. Alternatively, drizzle melted butter evenly over the cake mix layer.½ cup salted butter
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Bake in the preheated oven for 30-35 minutes, or until the cake mix topping is a beautiful golden brown and the lemon filling beneath is visibly bubbling around the edges.
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Remove from the oven and let cool slightly before serving. Serve warm with your preferred toppings, such as whipped cream or vanilla ice cream, and optionally garnish with fresh lemon zest and a dusting of powdered sugar. Enjoy!lemon zest, powdered sugar, whipped cream
Video
Notes
Lemon Curd: If you’re feeling adventurous and want to make your own lemon curd from scratch, check out my Lemon Curd Cookies post for a simple and delicious homemade recipe!
Nutrition
Nutrition Disclaimer
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