Lemon Dump Cake Recipe: The Easiest & Most Delicious Lemon Dessert You’ll Ever Make!
Some days, I feel like my entire kitchen is just one big snack bar for my kids. They’re always asking for something sweet, and honestly, I’m right there with them. I love a good dessert, but I don’t always have the time (or energy) to whip up something fancy. That’s why I keep easy lemon desserts in my back pocket—especially this Lemon Dump Cake. It’s one of the best lemon desserts I’ve ever made, and the best part? It takes almost zero effort.
If you’re looking for delicious lemon desserts that don’t require a ton of steps, this one is for you. It’s got that perfect mix of sweet and tangy, with a buttery, golden topping that tastes like sunshine. Whether you’ve got a pile of lemons sitting on your counter and need recipes to use up lemons, or you just want a quick treat, this one is a winner. Plus, it’s a great way to bring a little brightness to the table, whether it’s a cozy night in or a summer BBQ.
I’m all about easy dessert recipes, and this one checks every box. No fancy ingredients, no mixing, no stress—just dump, bake, and enjoy. So if you’re wondering what to make with lemons or need a quick lemon lush dessert, stick around. I promise, this will be your new go-to!
Ingredients
You only need four ingredients for this, and you might already have them in your kitchen.
- 1 can (21 oz) lemon pie filling – This is where all that delicious lemon flavor comes from.
- 1 box (15.25 oz) yellow or lemon cake mix – Both work, but lemon cake mix makes it extra lemony.
- 1/2 cup (1 stick) butter, melted – Because butter makes everything better.
- 1/2 teaspoon lemon zest (optional but amazing) – It gives it that fresh, homemade taste.
Optional Add-Ins
Want to fancy it up a little? Here are a few ideas:
- A handful of fresh or frozen raspberries for a berry-lemon combo.
- A sprinkle of shredded coconut if you love that tropical twist.
- A light dusting of powdered sugar on top after baking, just to be extra.
How to Make Lemon Dump Cake
Step 1: Preheat & Prep
Set your oven to 350°F and grease a 9×13-inch baking dish. Or, if you’re like me and forget half the time, just spray it really fast right before dumping everything in.
Step 2: Spread the Lemon Filling
Open that can of lemon pie filling and spread it evenly in the bottom of the dish. No need to mix or smooth it out too much—just get it in there.
Step 3: Sprinkle the Cake Mix
Take your dry cake mix (do NOT prepare it like a normal cake!) and sprinkle it evenly over the lemon filling. It’ll look messy and wrong, but I promise it bakes up beautifully.
Step 4: Drizzle the Butter
Now, melt that stick of butter and pour it over the top as evenly as you can. Some dry spots are okay—it’ll all work out in the oven. Do not stir. I know it’s tempting, but just let it do its thing.
Step 5: Bake Until Golden
Pop it in the oven and bake for 35-40 minutes, or until the top is golden brown and the lemon filling is bubbling around the edges. Your kitchen is about to smell amazing.
Step 6: Cool (If You Can Wait) & Serve
Let it cool for at least 10 minutes before digging in. It’s gonna be hot, and I say this as someone who has burned my tongue way too many times because I have zero patience.
Serve it warm, and if you really want to take it over the top, add a scoop of vanilla ice cream or some whipped cream.
FAQs About Lemon Dump Cake
Can I use fresh lemons instead of lemon pie filling?
Lemon pie filling is key to getting that thick, sweet-tart base without extra work. But if you want to use fresh lemons, you’ll need to make a homemade lemon curd or lemon filling first. A simple mix of fresh lemon juice, sugar, and eggs cooked until thick can work, but it’s a bit more effort.
Can I use a different cake mix?
Yep! While lemon or yellow cake mix gives the best flavor, you can also use white cake mix, butter pecan, or even vanilla for a slightly different twist.
What if my cake mix looks dry after baking?
Dump cakes can have a few dry patches if the butter doesn’t fully soak in. If this happens, just drizzle a little extra melted butter over the top after baking, or let it sit a few minutes—sometimes the filling absorbs more as it cools.
Can I make this in a slow cooker?
Yes! Dump everything into the slow cooker and cook on low for 2-3 hours or until the top looks set and the edges are bubbling. It won’t get as crisp on top as the oven version, but it’ll still be delicious.
Can I add fruit or mix-ins?
Absolutely! Try adding fresh or frozen raspberries, blueberries, or even shredded coconut before baking for a fun twist.
Lemon Dump Cake Recipe Card
Lemon Dump Cake
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Evenly spread the lemon pie filling in the bottom of the dish.
- Sprinkle the dry cake mix evenly over the lemon filling—do not stir!
- Pour the melted butter evenly over the cake mix, covering as much as possible.
- Bake for 35-40 minutes or until the top is golden brown and the filling is bubbling at the edges.
- Let cool for 10 minutes, then serve warm. Add ice cream or whipped cream for extra deliciousness!
Notes
- Storage: Keep at room temp for 2 days or in the fridge for up to 5 days.
- Reheat: Microwave for 20-30 seconds for a fresh-out-of-the-oven taste.
- Freezing: Freeze for up to 3 months, then reheat in the oven at 300°F for 10-15 minutes.
At the end of the day, I’m all about easy dessert recipes that don’t leave my kitchen looking like a war zone. And this Lemon Dump Cake? It’s hands down one of the best lemon desserts I’ve ever made. It’s sweet, buttery, and has that perfect zing of lemon—without any of the hassle of a from-scratch cake. If you’re looking for delicious lemon desserts that come together in minutes, this one’s a winner.
Whether you’ve got a bunch of lemons and need recipes to use up lemons, or you just want a quick lemon lush dessert to satisfy your sweet tooth, this is the recipe for you. It’s perfect for a backyard BBQ, a weeknight treat, or honestly, just a random Tuesday when you need a little sunshine on your plate. Plus, it’s a great way to introduce your kids to lemon desserts with fresh lemons without them complaining it’s “too tart” (ask me how I know).
So next time you’re wondering what to make with lemons, give this one a shot. It’s proof that easy lemon desserts can still taste like they took way more effort than they actually did. Let me know if you try it—and if your family devours it straight out of the pan like mine does!
