Here’s a classic Lemon Dump Cake—super easy, bright, and buttery 🍋🍰
(No mixing bowls needed!)
🍋 Lemon Dump Cake
Ingredients
- 1 can (21 oz / 595 g) lemon pie filling
- 1 box lemon cake mix
- 1/2 cup (115 g) butter, melted or thinly sliced
- Optional: powdered sugar, whipped cream, or vanilla ice cream
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Dump & layer
- Spread lemon pie filling evenly in the dish.
- Sprinkle dry lemon cake mix evenly over the filling (do not stir).
- Drizzle melted butter over the cake mix or place butter slices evenly on top.
- Bake
- Bake 40–45 minutes, until golden and bubbly around the edges.
- Serve
- Let cool slightly.
- Dust with powdered sugar if desired.
- Serve warm with whipped cream or ice cream.
Tips
- Make it extra lemony: add lemon zest over the cake mix before baking.
- If some dry cake mix remains, lightly spray with cooking spray or add a few more butter pieces.
- Store leftovers covered in the fridge up to 3 days.
If you want, I can give you:
- a lemon cream cheese dump cake
- a blueberry–lemon dump cake
- or a from-scratch version (no cake mix)
Just tell me 😊
