Easy Lemon Dump Cake Recipe
This easy Lemon Dump Cake Recipe combines tangy lemon filling with buttery cake mix for an effortless dessert that tastes homemade. Just dump, bake, and wow your guests with minimal effort!
Print Pin Servings: 12
Calories: 320kcal
Cost: $10
Equipment
- 9x13 inch baking dish
- Microwave-safe bowl or small saucepan for melting butter
- Zester (if using fresh lemon zest)
- Measuring cups
Ingredients
- 2 15.25 oz cans lemon pie filling
- 1 15.25 oz box yellow cake mix
- ¾ cup 1.5 sticks unsalted butter, melted
- 1 lemon for zesting optional
- Whipped cream for serving
- Fresh mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C)
- Grease a 9x13 inch baking dish
- Pour lemon pie filling into the baking dish
- If using, sprinkle fresh lemon zest over filling
- Evenly sprinkle dry cake mix over lemon layer
- Pour melted butter evenly over cake mix
- Bake 45-55 minutes until top is golden and edges bubble
- Cool 15 minutes before serving
- Top with whipped cream and garnish if desired
Notes
- Don't stir the layers together
- Cover dry spots with extra butter if needed
- Store covered at room temperature for 2 days
- Refrigerate up to 5 days
- Freeze up to 3 months
Nutrition
Calories: 320kcal | Carbohydrates: 52g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 350mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 35g | Calcium: 80mg | Iron: 1.2mg