Lemon dump cake
A Lemon Dump Cake is a super easy, no-mix, no-fuss dessert with bright citrus flavor. Just "dump" the ingredients into a baking dish, bake, and enjoy a deliciously gooey, buttery lemon cake with a golden crumble topping. Perfect for lemon lovers!
Equipment
- 9x13-inch baking dish
- Spatula or spoon
- Oven
Ingredients
- 1 21 oz can lemon pie filling
- 1 box 15.25 oz yellow cake mix (or lemon cake mix for extra lemon flavor)
- ½ cup unsalted butter melted
- 1 teaspoon lemon zest optional, for extra citrus flavor
- 1 teaspoon vanilla extract optional
- ¼ cup shredded coconut or chopped nuts optional, for crunch
- Powdered sugar for dusting, optional
Instructions
Step 1: Assemble the Cake
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- Sprinkle the cake mix evenly over the pie filling—do not stir!
- Drizzle the melted butter evenly over the top, making sure to cover as much dry cake mix as possible.
- If using, sprinkle lemon zest, vanilla extract, shredded coconut, or nuts on top.
Step 2: Bake the Cake
- Bake for 35-40 minutes, or until the top is golden brown and slightly crispy.
- Let the cake cool for about 10 minutes before serving.
Step 3: Serve & Enjoy!
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Dust with powdered sugar for extra sweetness.
Notes
- Cake Mix Choice: Yellow cake mix makes it buttery, while lemon cake mix makes it extra citrusy.
- Toppings: Try adding blueberries or raspberries before baking for a fruity twist.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the microwave.