Lemon Dump Cake
A zesty, no-fuss dessert that layers lemon pie filling, cake mix, and butter for a golden, crumbly treat. Customize with 6 easy toppings!
Ingredients
Main Layers:
- 1 21 oz can lemon pie filling
- 1 15 oz box lemon cake mix (or yellow cake mix + 1 tbsp lemon zest)
- ½ cup 1 stick unsalted butter, melted
- ½ cup sweetened condensed milk optional, for extra creaminess
Topping Ideas:
- Whipped cream + lemon zest
- Fresh blueberries or raspberries
- Toasted coconut flakes
- Lemon glaze powdered sugar + lemon juice
- Crushed shortbread cookies
- Vanilla ice cream
Instructions
Preheat Oven: Heat to 350°F. Grease a 9x13-inch baking dish.
Layer 1: Spread lemon pie filling evenly in the dish. Drizzle condensed milk on top (if using).
Layer 2: Sprinkle dry cake mix over the filling. Do not stir!
Layer 3: Drizzle melted butter evenly over the cake mix.
Bake: 40-45 minutes until golden and bubbly at the edges.
Cool & Top: Let cool 10 minutes, then add your favorite toppings.
Notes
- Make it 3-Ingredient: Skip the condensed milk for a simpler version.
- Cream Cheese Twist: Add a layer of softened cream cheese mixed with ¼ cup sugar under the pie filling.
- Storage: Refrigerate leftovers for up to 3 days. Freeze slices for 2 months.