Lemon Dream Cake
Easy Lemon Dream Cake starts with a boxed cake mix swirled with lemon pie filling. All topped with a creamy, lemony whipped topping!
A CREAMY CAKE FOR LEMON LOVERS
This lemon cake has quickly become one of my favorites (and a favorite of my co-workers!) My co-workers are often my guinea pigs for new recipes. This recipe is definitely for those who love lemon desserts. It is so easy to make but looks like you spent hours making it. If you want a fun new lemon recipe then this is the one for you!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
You can use yellow, white or even a lemon cake mix. I think, however, the lemon cake mix would just be a bit too much but if you want lemon overload, go for it! I think you could maybe even use strawberry for a strawberry lemonade type effect. You could even make this with homemade cake mix if you wanted to. Looking for a homemade white cake mix or a yellow cake mix– I have you covered. The whole thing about this cake is convenience and ease, but if you have the time and energy to make a cake from scratch, go for it!
Yes! You can use whatever pie filling you think would work well with these flavors. I think a blueberry pie filing would be delicious with a lemon cake mix. Lemon and blueberry work really well together.
While I love the frosting combination, if you want to make this a little lighter, you can.
It’s super easy to change it up a bit, just don’t use the lemon frosting in the topping. It can just be the Cool Whip. Or you can add in a teaspoon of lemon extract to the Cool Whip and stir and just spread that on the cake.
Sure thing. Lemon curd would be great in this Lemon Dream Cake. It won’t be as much since lemon pie filling comes in larger amounts than lemon curd but it will still work. You can also mix lemon curd in with the Cool Whip instead of the lemon frosting.
We had a reader ask this, and I figured it’s worth mentioning in here too so you don’t miss the info. I wouldn’t recommend this since this cake can be a bit heavy and I don’t think the layers with the frosting and Cool Whip would hold up well. That being said, if that’s something you want to try, you could… just know that I haven’t tested it that way and don’t think it’s an easy swap to make.
Any leftover Lemon Dream Cake needs to be refrigerated, especially because of the frosting with the Cool Whip. When you aren’t serving this cake, it needs to be kept in the fridge too. So, leftover cake should be covered or placed in an airtight container and can be stored for up to 4 days. As time goes on, the cake will start to change texture from the frosting and pie filling. So, the sooner you can eat it, the better.
You bet and I think this would be a good one to freeze and enjoy later! Freeze it appropriately and enjoy within 2-3 months of freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- vanilla cake mix – see my FAQ’s above about different flavors you can use.
- ingredients needed to make cake (eggs, oil and water)- quantities and required ingredients may vary depending on your cake mix brand. I also think you can go with sugar free options where possible.
- lemon pie filling – you can use the whole can of filling or just a little. This is all up to you and how lemon-y you want to go with this. I use all of it.
- lemon frosting – if you don’t want so much lemon, you could use a vanilla or white frosting.
- whipped topping – most commonly people use Cool Whip, but the store brand works just fine here.
HOW TO MAKE LEMON DREAM CAKE:
Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. Prepare cake mix as directed on the back of the box. Pour batter into baking dish. Place spoonfuls of lemon pie filling all over the batter. Take a knife and swirl it all around to help evenly distribute it better.
Note: The lemon pie filling is heavier than the cake batter. So it will sink to the bottom of the cake as it is cooking. Don’t worry, it won’t burn. This is normal.
Bake at 350F degrees (in center rack) for about 35-40 minutes. Until it springs back to the touch and isn’t jiggly in the center. Let cake cool completely before proceeding to the next step. In a bowl, combine lemon frosting with whipped topping. Mix until thoroughly combined. Spread frosting over cooled cake.
Refrigerate until chilled and keep any leftovers refrigerated. Serve and enjoy.
CRAVING MORE LEMON RECIPES?
- Classic Lemon Bars
- Starbucks Lemon Loaf
- Lemon Layer Cake
- Lemon Lava Cake
- Lemon Drop Cake
- Lemon Blueberry Poke Cake
- 3-Ingredient Lemon Crumble Bars
- Lemon Poke Cake
- Lemon Icebox Cake
- Lemon Magic Cake
Originally published: July 2012
Updated photos & republished: April 2024
Lemon Dream Cake
Ingredients
- 1 box vanilla cake mix
- ingredients needed to make cake: eggs, oil & water (according to the back of the cake mix box)
- 1 can lemon pie filling
- 16 ounce tub lemon flavored frosting
- 8 ounce tub whipped topping (COOL WHIP) thawed
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare cake mix as directed on the back of the box. Pour batter into baking dish.
- Place spoonfuls of lemon pie filling all over the batter.
- Take a knife and swirl it all around to help evenly distribute it better.
- Bake at 350F degrees (in center rack) for about 35-40 minutes until cake springs back to the touch and isn’t jiggly in the center.
- Let cake cool completely before proceeding to the next step.
- In a bowl, combine lemon flavored frosting with whipped topping. Mix until thoroughly combined.
- Spread frosting over cooled cake.
- Slice and serve or place in the refrigerator to chill slightly before serving.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This cake is fantastic. I used Duncan Hines lemon cake mix and icing Then I added zest and juice from a large lemon to the icing. I could eat the whole thing
Can you put fresh blueberries in this cake?
Hi Karen! I don’t see why not. You may just want to roll them in a bit of flour first so they don’t all sink to the bottom (honestly – not that it matters, I love blueberries any way I can get them! LOL)
I have a question , I could only find a 22 ounce can of lemon pie filling, but once I measured it out into a measuring cup it only came to almost 16 ounces anyway.. will this be ok or too much? I’ve already put it into the oven so hopefully it will be ok. Thanks!
Ater frosted how long can you keep in frig.before cutting cake.
A very good cake! Not overly sweet.
Thanks so much Renée!
Could you use 9in pans and layer instead of sheet cake?
Technically I suppose you could although I haven’t tested it. This cake is pretty delicate and my only concern would be that it would be so moist and tender that it would fall apart as you tried to release it from the pan…
I have a question, I’m baking this cake now and it’s done everywhere else but the center is still coming out like it’s got the lemon filling or the cake. I hate to cook it any longer. What should I do?
I LOVE YOUR RECIPES!!!
I made this lemon cake on Sunday (I used lemon cake, not vanilla), to celebrate my mother’s birthday, and also made your Ground beef Stroganoff recipe (To.Die.For!) They were both such a big hit!
Anyways, the cake is a creative idea, with pie filling. Whilst I was making it, I was thinking I wanted to try more flavors, and was thinking of all the pie filling flavors and cake combos I could do. Tonight, I used your idea, and made a chocolate box cake (devils food), the eggs, oil and water that it calls for, and cherry pie filling. I put it together just as you did with the lemon cake, and baked it for 35 minutes. For the frosting, I used chocolate store frosting and cool whip. SO DELICIOUS!!!
Keep doing what you’re doing! Your recipes are FANTASTIC. (Seriously though, that Stroganoff recipe you have… Possibly the best thing I’ve ever tasted.)
Thank you for sharing such amazing recipes!
Woo hoo! What an awesome comment!! Thank you so much!! I love that you got creative and made something fun with it. That sounds like a delicious black forrest cake (but so much easier to make – ha!) Thank you for taking the time to come back and leave such a sweet note!
Would i be able to bake this in a metal cake pan or does it have to be a glass pan?
Wonder if using cream cheese instead of whipped topping would work?
I don’t see why not. I haven’t tried it but let me know if you do! 🙂
Definitely making this this weekend
Thank you, I was concerned about using the lemon filling
Sounds delicious I’ll have to try this. Thank you
Could I use lemon curd instead of lemon pie filling?
I don’t see why not.
Okay, I used the lemon curd instead of the lemon pie filling and everyone loved it. A few days later my granddaughter came with her boyfriend who she said hates anything lemon. Surprise surprise….he couldn’t stop eating what was left. He loved it!
And by the way, I had frozen the little bit that was leftover and it was perfect right from the freezer.
Thanks so much. Can’t wait to make it again.
wo what would happen if we pushed the envelope and added holes to the cake after it cooked and put in lemon jello?
Do you think you could use dream whip instead of the dairy whip?
Hi Lois, I haven’t used dream whip before for this recipe but I’m sure it will work just fine. Let us know if you do use it and how it turns out for you.
Sure you can! That’s what I do!
Can a person use a lemon cake mix and add the ingredients to that and then spread lemon pie filling all through it ????
This sounds wonderful! Can you replace Cool
Whip with real whipped cream?
I have made this cake several times and it comes out moist and tastes lemony and good.
Loved it. I did make a change in the cake mix. Instead of the water I used one Meyer lemon and for the remainder of the water I used milk. This was a gluten free cake mix too. The mixing of the icing and cool whip made it seem lighter. I am sharing your recipe on Facebook for my lemon lover friends. Thanks for the great easy dessert.
Thank you so much JoAnn! I love how you took this recipe and really made it your own and to suit your tastes!!
This recipe was very simple and easy to follow!
Absolutely delicious and it was a hit with the family!
Definitely one of our favorite desserts and most requested!
Woo hoo!!! Thank you so very much! Absolutely thrilled that everyone loves it so much! 🙂
Can you freeze this cake after it has been frosted? Made this last night. Delicious!
Woo hoo! Love hearing that – thank you Pam!
Can you freeze this cake once it has been frosted?
I haven’t tried it but it seems like it should freeze ok. 🙂
Would this work for cupcakes with a dollop of pie filling in each cup?
Hi Virginia, I haven’t tried it. Possibly? If you give it a try, please let me know!
Making this today for our Easter dinner with friends tomorrow. Can’t wait to have a piece. Will post a picture and tell you their feedback. I have no doubt it will be awesome. Luv your recipes.
Love it Nancy! Yes, please be sure to let me know what everyone thought!
Awesome cake!! Made this for my family at Easter and they loved it. I did use a lemon cake mix instead of vanilla and it was just the right amount of lemon for all the lemon lovers lovers like us????
That is SO great to read Lois! Thank you for taking the time to come back and leave feedback! I always love to hear about other options that worked out good. It also helps out other people that may wonder if they can switch out for other flavors. Thanks again!
Can you make this in round cake pans and layer it??
Hey Brandi! You could try but here’s the issue, this cake is dense because of the lemon pie filling. My concern is – when you try to layer it, it’s going to crush itself under it’s own weight and won’t stay together for you. I’m sorry, probable not the answer you were looking for. 🙁
This cake was AWESOME!! And so easy! It’s just as good as made from scratch. So, the recipe that reads as a “shopping list” (as one reviewer remarked) ~ wins the 1st prize/blue ribbon. You could make this in a flash and then pretend you slaved over your mixer…
Woo Hoo! Love hearing that Julie! Thanks so much for taking the time to come back and review!
Made this wonderful dessert last night. Easy and delicious! Next day even better.
This sounds incredible! Do you think it would be overkill to use lemon cake? I don’t have a vanilla cake
Mix.
Oh I love anything lemon! This cake looks so yummy. I am going to make this today. I know this is going to be one of my very favorite cake recipes.
I made this cake for a family birthday, & it was a huge hit! It is even better than expected. It’s so easy to make, & absolutely delicious!!! I will definitely make it again!
I wonder if you could use lemon curd instead of pie filling?
I’ve been making this recipe for about 20 years now. But I do not use a box cake mix or box pudding or can filling. I make all of it from scratch. I’m not saying anything is wrong using the box and canned items but you would be surprised at how much better it tastes. I have used pudding from a box but I never us the instant. If you use the cooking method for the pudding just make sure to cool it first before you use it. Also right after you pour it in a bowl to cool ( never leave it in the pan) take a peice of plastic wrap and put it touching the top of your pudding, then place it in the fridge to cool, this keeps the pudding from having that rubber top on it. If I can help you with anything please let me know.
I was wondering if this could be made into a sheet cake?
Love this idea i used a vanilla muffin mix as the batter is thicker and lemon doesn’t sink to bottom looks awesome when you slice it. Thanks for the ideas
Made this and was a hit. Yum!
I made this cake today for a party using a lemon cake mix and, lemon creme pie filling. To jazz it up a bit, I sliced enough strawberries to cover the top of the cake. The strawberries weren’t real sweet so I sprinkled sugar over them to soak in while the cake was cooking.. Once the cake was cool, I put the strawberries on top of the cake and then spread the icing over it. I then sprinkled the icing with pink sugar. It was the hit of the party! There wasn’t a bit left! I will definitely be making this again! I think next time I will add cream cheese to the icing too. YUM!!!!
I love you made it your own! I am totally trying it with strawberries next time! Brilliant!!
Shopping from memory and purchased a lemon cake mix. Will it be overpowering? Want to make it for my 91 year old Mom. We all love lemon.
It will be awesome! I used lemon cake mix. See my comment on here.
I made a Key Lime Jello Poke Cake using a white cake mix (bake as directed on box), Lime Jello, Key Lime Pie Filling in a can, and a tub of Cheesecake flavored Cool Whip. This was the BEST cake I have ever made or tasted. Sounds so similar to your Lemon Cake above. I’m going to try yours this weekend!!!
I added an 8oz. brick of cream cheese in with the frosting and the cool whip……Wonderful!!!!
Connie – great thinking!!! Love that idea!
I am going to make this it sounds so good and easy
DELICIOUS, I frosted my cake with lemon buttercream frosting . This recipe will definitely go into my collection. And I will make it often.
This cake is so moist and flavorful. I will make it often.
Would this work with Lime pie filling. But then what about the frosting?
I AM GOING TO MAKE THIS CAKE ON WED. I KNOW IT WILL TURN OUT GOOD THANKS FOR POSTING
How do you think think cake will taste with just cream cheese frosting without the cool whip?
This is definitely a KEEPER!! I’m baking a key lime one as I type. Next one will be a chocolate one! Thanks for sharing!
My family loves this, I sprinkle toasted coconut over the frosting. Would love to see it modified for lemon bars
I only have jello cooked pie filling. I was going to make that ; let it cool and, then proceed with the recipe. Will that work? (I can’t find canned!) thoughts???
Made this and it turned out great! Will make it again, it’s a keeper!
Do you think this would be good with lemon cake and vanilla icing mixed with cool whip? I don’t how that could be bad lol, I just happen to have those 🙂