Lemon Dump Cake

This bright lemon dump cake makes dessert both effortless and crowd-pleasing thanks to five simple ingredients and a truly hands-off method The tender cake edges mixed with tangy lemon become a favorite whether you serve it warm with melting ice cream or chilled as a summer treat

I made this one sweltering July afternoon and we ended up eating it chilled by the slice for days It quickly became our most-requested quick dessert

Ingredients

• Lemon pie filling: brings a tangy vibrant punch and moistens the cake Choose a thick filling for best results
• Yellow cake mix: makes the top delightfully fluffy and holds up to the fruit Use a reputable brand for consistent texture
• Unsalted butter, melted: helps brown the surface and adds rich flavor A good quality butter really shines here
• Zest of one lemon: gives the aroma a fresh burst Use a ripe fragrant lemon and avoid the bitter pith
• Whipped cream or vanilla ice cream (optional topping): both add a creamy finish and balance the citrus Especially nice when served warm

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Lightly grease a 9x13 inch baking dish so nothing sticks and the edges crisp up just right

Prepare the Base:

Spoon the entire can of lemon pie filling into the bottom of the baking dish Use a spatula to spread it evenly from corner to corner This layer gives the cake its signature tang and soft bite

Add the Dry Cake Mix:

Sprinkle the boxed yellow cake mix evenly over the lemon filling Try to patch any dry spots but do not stir or mix The magic happens as it bakes

Drizzle the Butter:

Take your melted butter and pour it slowly over the entire surface Try to cover as much dry mix as possible The butter helps form those golden irresistible patches on top

Add Fresh Zest:

Use a zester or fine grater to directly grate fresh lemon zest all over the top This step wakes up all the flavors and gives bursts of citrus in every bite

Bake to Perfection:

Place the baking dish on the center rack and bake for forty to forty five minutes You are looking for a golden brown top and bubbling edges which means the center has set The aroma will fill your kitchen

Cool and Serve:

Let your cake cool for about fifteen minutes so the filling can settle Slide a spatula underneath for easy serving Serve warm for gooey deliciousness or at room temperature for a firmer texture

Top and Enjoy:

Add a scoop of vanilla ice cream or a swirl of whipped cream right before serving if you like The creamy topping mellows the lemon for the perfect finish

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Lemon zest is my secret star here I once brought this to a family picnic and everyone kept asking what made it smell and taste so fresh That little sprinkle of zest is worth the extra minute

Storage Tips

Once the cake cools cover with plastic wrap or transfer to an airtight container Store in the refrigerator for up to four days This cake can also be frozen in individual portions but let it thaw in the fridge and reheat gently

Ingredient Substitutions

You can substitute white cake mix for a subtler flavor or even a gluten free blend for dietary needs For a more intense punch try adding a splash of lemon juice to the pie filling or use an orange zest twist for a different citrus profile

Serving Suggestions

Serve it straight from the pan at your next potluck or top each serving with fresh berries for a colorful look Pairs wonderfully with a dessert wine like Moscato or Riesling and even works as a brunch treat alongside strong coffee

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A Little History

Dump cakes came to popularity in American home kitchens for their no fuss method with boxed mixes Lemon versions are especially beloved in the South for their cooling tang and nostalgia factor My grandmother collected dump cake recipes clipped from magazines

Recipe FAQs

→ How do you achieve a golden, crisp topping?

Ensuring the melted butter is poured evenly over the dry cake mix helps toast the surface for a golden finish. Proper distribution prevents dry patches.

→ Can I make this dessert ahead of time?

Yes. Lemon dump cake can be baked in advance and served at room temperature or chilled. It also reheats well in the oven.

→ Are there alternative toppings beyond whipped cream?

Vanilla ice cream, crème fraîche, or a dusting of powdered sugar each pair well with the citrus and cake textures.

→ Is it possible to add extra lemon flavor?

Absolutely. A tablespoon of fresh lemon juice or additional lemon zest will intensify the citrus notes.

→ Can I substitute the cake mix?

White cake mix offers a lighter companion, while using a gluten-free blend can make the dessert suitable for special diets.

→ What storage tips ensure best freshness?

Cover and refrigerate leftovers for up to three days. For best texture, allow it to come to room temperature before serving again.