If you’re craving a bright and effortless dessert, this lemon dump cake is the answer. Made with just a few pantry staples and bursting with citrusy flavor, it’s the ultimate no-fuss treat for busy weeknights, family gatherings, or summer parties. With layers of tangy lemon pie filling, buttery cake mix, and a golden, slightly crisp top, each bite delivers the perfect balance of sweet and tart. You don’t need any baking skills — just dump, bake, and enjoy!
Why You’ll Love This Recipe
- Minimal Ingredients: Only 3 to 5 simple ingredients needed.
- No Mixing Bowls Required: Just layer directly in the pan.
- Bright & Tangy Flavor: Lemon lovers will go crazy for this!
- Perfect for Parties: Feeds a crowd with very little effort.
Ingredients
- 1 (15.75 oz) can lemon pie filling
- 1 (15.25 oz) box yellow or white cake mix
- ½ cup (1 stick) unsalted butter, melted
- Optional: 1 teaspoon lemon zest (for extra zing)
- Optional: Whipped cream or vanilla ice cream, for serving
Directions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Pour the lemon pie filling evenly into the bottom of the dish.
- Sprinkle the dry cake mix evenly over the filling — do not stir.
- Drizzle the melted butter evenly over the top of the cake mix.
- Optional: Sprinkle lemon zest over the top for extra flavor.
- Bake for 40–45 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving. Best served warm with whipped cream or vanilla ice cream!
Serving Tips
This lemon dump cake is best served warm, straight from the oven. The contrast of the gooey lemon filling with the buttery, golden topping is pure comfort. For an extra special touch, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re serving it at a gathering, garnish with a bit of lemon zest or fresh mint for a pretty, citrusy finish.
Storage Tips
Store any leftover lemon dump cake covered in the refrigerator for up to 4 days. You can keep it right in the baking dish if it’s tightly covered with foil or plastic wrap. To reheat, simply warm individual portions in the microwave for about 20–30 seconds. For a slightly crisp top again, pop it in the oven at 300°F (150°C) for 10 minutes.
Timing Information
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8–10 servings
Optional Variations
- Fruit boost: Add a layer of fresh or frozen blueberries or raspberries over the lemon pie filling for a berry-lemon twist.
- Cake mix swap: Try white cake mix, lemon cake mix, or even vanilla for subtle differences in flavor.
- Extra citrus: Mix in a tablespoon of lemon juice or lemon zest with the filling for a more intense lemony kick.
- Crunchy topping: Sprinkle chopped pecans, sliced almonds, or shredded coconut over the cake mix before baking for added texture.
- Gluten-free option: Use a gluten-free yellow cake mix to make the recipe gluten-friendly.
Related Recipes
- Strawberry Cool Whip Pie
- Blueberry Lemon Cake
- Pineapple Sunshine Dump Cake
Conclusion
If you’re looking for a quick and easy dessert that delivers big on flavor, this lemon dump cake is a must-try. With its bright citrus filling, buttery topping, and effortless prep, it’s the kind of recipe you’ll come back to again and again. Whether you’re hosting guests or just craving something sweet, this cake brings sunshine to every bite.
FAQs
Q1: Can I make lemon dump cake ahead of time?
A: Yes! You can prepare it the day before and refrigerate it. Reheat in the oven or microwave before serving.
Q2: Can I use fresh lemons instead of pie filling?
A: Fresh lemon juice and zest can be added for extra flavor, but pie filling provides the perfect texture and sweetness balance.
Q3: Is lemon dump cake gluten-free?
A: Not unless you use a gluten-free cake mix. Substitute with a certified gluten-free mix for a gluten-free version.
Q4: Can I freeze leftover lemon dump cake?
A: Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Q5: Can I make this cake vegan?
A: You can try using a dairy-free cake mix, vegan butter, and a suitable lemon filling, but texture and flavor may vary.
📖 Recipe
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Lemon Dump Cake
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
Description
This lemon dump cake is a quick and effortless dessert bursting with bright citrus flavor. Layers of tangy lemon pie filling and buttery cake mix create a perfect balance of sweet and tart. With minimal prep and pantry-friendly ingredients, it’s ideal for busy cooks and last-minute gatherings.
Ingredients
1 (15.75 oz) can lemon pie filling
1 (15.25 oz) box yellow or white cake mix
½ cup unsalted butter, melted
1 teaspoon lemon zest (optional)
Whipped cream or vanilla ice cream (optional)
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Pour lemon pie filling evenly into the dish.
4. Sprinkle cake mix over filling without stirring.
5. Drizzle melted butter evenly on top.
6. Sprinkle lemon zest (optional).
7. Bake 40–45 minutes until golden and bubbly.
8. Cool slightly before serving.
Notes
Store leftovers covered in the fridge for up to 4 days.
Reheat in microwave or oven before serving.
Add fresh berries or nuts for variation.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American