Want a super-easy lemony dessert? Then this Lemon Dump Cake is the ticket. Luscious lemon pie filling is topped with an easy cake topping, making it a great combination of sweet lemon and crunchy topping.
Do you love dump cakes and want more? Try our very popular Rhubarb Dump Cake or Strawberry Dump Cake.
A Dump Cake is an American invention and gets its name because you literally dump in the ingredients and bake, no mixing required. The dessert is similar to a cobbler but with a cake-like topping instead of a biscuit topping. It is not a dessert that you cut, but rather take a scoop out of the dish.
Why I Love This Recipe
- Lovely and lemony
- So easy to make
- Fast and simple
- Inexpensive
- Feeds a crowd
Helpful Items For This Recipe
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9×13 Ceramic Baking Dish, 4.2 Quarts Baking Pan with Handles
Wooden Spoons for Cooking, Natural Premium Teak Wooden Spoons
Lemon Dump Cake Ingredients
If you love bright, citrusy desserts that require minimal effort, this Lemon Dump Cake is for you! With just five simple ingredients, this cake is as easy as “dump, bake, and enjoy!” It’s the perfect no-fuss dessert for spring and summer, bringing a burst of fresh lemon flavor to your table.
Recipe Ingredients
Lemon pie filling – Can I use a different flavor of pie filling? Absolutely! While lemon pie filling gives this cake its signature zesty flavor, you can substitute it with other flavors like cherry, blueberry, or apple pie filling to create a new version.
Yellow cake mix – You can change the cake mix if you like; using lemon cake mix will amplify the lemon flavor, making it even more citrusy and delicious.
Unsalted butter, melted – Can I use salted butter instead of unsalted butter? Yes, you can use salted butter if that’s what you have on hand. Just note that it might add a slightly salty flavor to the cake, which can complement the sweetness
Water – This aids in the coverage without adding more fat.
Granulated sugar – This adds a crunchy topping along with the lemon zest.
Lemon zest – Lemon zest adds more lemon flavor.
For Extra Crunch: Add a sprinkle of chopped nuts, like almonds or pecans, to the topping.
How to Make Lemon Dump Cake
Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Layer the Ingredients: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the lemon pie filling, making sure it covers the entire surface.
Drizzle with Butter: Pour the melted butter and water evenly over the top of the cake mix. Try to cover as much of the dry mix as possible.
Add the Topping: In a small bowl, mix the sugar and lemon zest. Sprinkle this mixture evenly over the top of the cake for an extra burst of lemony sweetness.
Bake: Bake in the preheated oven for 35–45 minutes, or until the top is golden and the filling is bubbling around the edges.
Cool and Serve: Let the dump cake cool slightly before serving. Enjoy it warm on its own or with a scoop of vanilla ice cream or whipped cream.
Recipe Pro Tips!
FAQs for Lemon Dump Cake Recipe
Can I make this ahead of time?
Yes, you can make it a few hours ahead of serving. Serve it warm, or reheat individual portions in the microwave for about 15–20 seconds.
Can I add other toppings to this recipe?
Of course! Chopped nuts (like almonds or pecans), shredded coconut, or even white chocolate chips can be sprinkled on top before baking for added texture and flavor.
Do I need to mix the cake mix, water, and butter before adding it to the dish?
No, there’s no need to mix them beforehand. Just sprinkle the dry cake mix over the pie filling and drizzle the water and butter on top for the classic dump cake method.
What’s the best way to serve this cake?
This cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, gooey texture perfectly.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold—it’s tasty either way!
What can I use instead of lemon zest for the topping?
If you don’t have lemon zest, you can skip it or replace it with a sprinkle of powdered sugar for a sweet finish. You could also use lime zest for a slightly different citrus twist.
DO YOU LOVE LEMON DESSERTS AND WANT MORE?
I adore lemon, and we love it in desserts and more. Here are some of our favorite recipes.
Lemon Dump Cake Recipe
Ingredients
- 2 cans lemon pie filling 21 oz each
- 1 box yellow cake mix
- 1/2 cup unsalted butter melted
- 1 cup water
- 2 tbsp granulated sugar
- 1 tbsp lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer the Ingredients: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the lemon pie filling, making sure it covers the entire surface.
- Drizzle with Butter: Pour the melted butter and water evenly over the top of the cake mix. Try to cover as much of the dry mix as possible.
- Add the Topping: In a small bowl, mix the sugar and lemon zest. Sprinkle this mixture evenly over the top of the cake for an extra burst of lemony sweetness.
- Bake: Bake in the preheated oven for 35–45 minutes, or until the top is golden and the filling is bubbling around the edges.
- Cool and Serve: Let the dump cake cool slightly before serving. Enjoy it warm on its own or with a scoop of vanilla ice cream or whipped cream.
Comments & Reviews
Laura says
instead of sugar can you use Splenda? Make it Diabetic diet.
Tara Noland says
I would just omit the additional sugar. Hopefully you can find the cake mix and pie filling sugar free.