This easy lemon custard dump cake recipe combines lemon pie filling, cake rni& cream cheese and
butter for a sweet and tangy dessett. It requires minimal efon but delivers maximum flavor.
This lemon custard dump cake is an easy dessert that comes together in just minutes. Its the perfect
treat for gatherings or anytme you want something sweet wifiout a lot of fuss.
What kind of pan do I need for this recjpe?
YOLÉII 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 wont 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 tie recipe. Make sure it
is thawed completely before using. You may need to drain off some excess liquid from the frozen filing
so the cake isn’t too soggy.
What if I don’t have yellow cake mix?
W/hite 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 vhll stay fresh covered at room temperature for up to 5 days. For longer storage,
wrap tightly in plastic vaap or foil and freeze for up to 3 months. Thays’ overnight in the refrigerator before
serving.
Ingredients
1 (15 oz) can lemon pie filing
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
1. Preheat the oven to 350ZE Grease a 9×9-inch baking pan.
2 Spread the can of lemon pie filling evenly over the bottom of the prepared baking pan.
3_ Sprinkle half of the yellow cake mix evenly over the lemon filling layer Press down lightly Vith your
hands or a spatula to create an even layer.
4. Dot the cream cheese chunks evenly over the cake mix layer.
5. Sprinkle the remaining yellow cake mix evenly over the cream cheese layer. Press down bghtly to
create an even layer_
6. Dot the butter chunks evenly over the top cake mix layer. Press down lightly.
7. Bake for 45-55 minutes unti 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!