Delicious Lemon Dump Cake Recipe
A quick‑and‑easy, ultra‑moist lemon dessert “dump cake” bursting with bright citrus flavor—perfect for effortless entertaining or a weeknight sweet treat.
Ingredients
- 1 21 – 24 oz can lemon pie filling
- 1 box 15.25 oz yellow cake mix
- 1 stick 8 Tbsp unsalted butter, cold, sliced into thin pats
- Zest of 1 medium lemon organic recommended
- Juice of 1 lemon about 2 Tbsp
- Optional garnishes: powdered sugar whipped cream, fresh mint, berries
Instructions
- Preheat & Prep: Preheat oven to 350 °F (175 °C). Grease a 9 × 13‑inch baking dish.
- Layer the Filling: Pour lemon pie filling into the pan; spread evenly to cover the bottom.
- Add Fresh Citrus: Sprinkle lemon zest over the filling, then drizzle the lemon juice in an even layer.
- Top with Cake Mix: Lightly “dump” the dry cake mix over the citrus layer, ensuring full coverage.
- Dot with Butter: Arrange cold butter slices evenly atop the cake mix—leave small gaps so butter can melt through.
- Bake: Place on center rack and bake 45–50 minutes, until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Rest & Garnish: Let cool 15–20 minutes. Dust with powdered sugar or top with whipped cream, mint, and berries before serving.
Notes
- Butter Distribution: For extra pockets of crispiness, vary butter slice sizes.
- Firm Filling: If pie filling is very runny, chill for 30 minutes before assembling.
- Make‑Ahead: Assemble, cover, and refrigerate up to 24 hours before baking; add 5–10 minutes to bake time.
- Storage: Store covered at room temperature for up to 2 days or refrigerate up to 5 days. Reheat at 300 °F for 8–10 minutes.
- Freezing: Cut cooled cake into squares, wrap individually, freeze up to 3 months; thaw overnight and reheat.