Lemon Dream Cake (+Video)
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, try making this Lemon Dream Cake!
LEMON CAKE MIX AND LEMON PIE FILLING
Now, you would think looking at this recipe that this cake is on lemon overload. Let me assure you – it really isn’t. It isn’t crazy sweet or a big ole lemon bomb. It is the perfect balance of sweet and a little tart from the pie filling.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vanilla cake mix
- ingredients needed to make cake (eggs, oil and water)
- lemon pie filling
- lemon flavored frosting
- whipped topping (COOL WHIP)
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.
CRAVING MORE LEMON RECIPES?
Lemon Dream Cake (+Video)
Ingredients
- 15.25 ounce box vanilla cake mix
- ingredients needed to make cake: eggs, oil & water (according to the back of the cake mix box)
- 15.75 ounce 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
- Refrigerate any leftovers.
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 can vary quite a bit depending on which brands were used.
Originally published: July 2012
Updated & republished: July 2019
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. 🙁