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Lemon Dump Cake

This Lemon Dump Cake is one of the easiest lemon dessert recipes you’ll ever make! With just four simple ingredients, you’ll have a buttery, sweet, and tangy treat that’s perfect for any occasion. No mixing, no stress—just dump, bake, and enjoy!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 44 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 can 21 oz lemon pie filling
  • 1 box 15.25 oz yellow or lemon cake mix
  • 1/2 cup 1 stick butter, melted
  • 1/2 teaspoon lemon zest optional, but recommended!
Optional Add-Ins:
  • Fresh or frozen raspberries
  • Shredded coconut
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. Evenly spread the lemon pie filling in the bottom of the dish.
  3. Sprinkle the dry cake mix evenly over the lemon filling—do not stir!
  4. Pour the melted butter evenly over the cake mix, covering as much as possible.
  5. Bake for 35-40 minutes or until the top is golden brown and the filling is bubbling at the edges.
  6. 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.