Lemon Dump Cake Simple Dessert

This easy lemon dump cake bakes up with a golden buttery top and a melt-in-your-mouth tart lemon center that satisfies any sweet tooth without a fuss. If you need a dish that is crowd-pleasing with minimal effort, this one is my answer every spring and summer get-together.

I first made this for a family picnic when I was pressed for time and had a can of lemon pie filling on hand. Everyone asked for seconds and it instantly became my signature quick dessert for any occasion.

Ingredients

• Lemon pie filling: brightens the whole cake and creates a custardy base pick a brand with lots of real lemon for bold flavor
• Yellow cake mix: gives a fluffy crumb on top choose one without artificial aftertaste if possible
• Unsalted butter: for rich flavor and moist texture
• Water: creates the right batter consistency use cold filtered water for best results
• Powdered sugar: makes a silky glaze always sift for easy mixing
• Lemon juice: adds tang to the glaze fresh squeezed is always best

Step-by-Step Instructions

Prepare the Baking Dish:

Grease a nine by thirteen inch baking dish generously so nothing sticks this makes serving and cleaning effortless

Spread the Lemon Base:

Evenly spread the entire can of lemon pie filling into the bottom of your dish push it all the way to the corners for even tartness in each bite

Mix and Pour the Cake Layer:

Combine the yellow cake mix with melted butter and cool water in a mixing bowl stir until just blended and you see no dry streaks the batter will look thick and lumpy this is perfect pour over the lemon filling and smooth gently

Bake to Perfection:

Bake in a preheated oven set to three hundred fifty degrees Fahrenheit for forty five minutes the top should turn golden and a toothpick poked into the cake part should come out mostly clean you might see some sticky lemon filling and that is fine the corners should start to pull away just slightly

Make and Add the Glaze:

Whisk together powdered sugar with lemon juice in a small bowl until smooth and pourable wait until the cake is just barely warm then drizzle the glaze back and forth over the surface for a bright finish

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My favorite ingredient is definitely the lemon pie filling because it delivers such a fresh hit of tartness even in winter. I remember making this with my niece who was just learning to bake and she loved how it turned out perfectly every time even with her little hands helping.

Storage tips

Cover leftover cake tightly and refrigerate for up to four days. Lemon dump cake is delicious chilled straight from the fridge but you can also microwave individual portions for about fifteen seconds to bring back warmth and softness. If you want to freeze it cut cooled cake into squares wrap well and freeze for up to three months thaw overnight in the refrigerator before serving.

Ingredient substitutions

If you have a white cake mix instead of yellow it works just as well for a milder flavor. For a dairy free version use plant based butter. You can mix grated lemon zest into the cake mix for an extra punch of flavor or swap in orange pie filling for a fun citrus twist.

Serving suggestions

Serve warm with whipped cream or vanilla ice cream for a comforting treat. Fresh berries piled over the top add a beautiful color and brighten up each serving. For a crowd I sometimes cut the cake into smaller squares and arrange them layered on a platter and dust lightly with powdered sugar for a party look.

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Cultural context

Dump cakes are old fashioned American comfort desserts that first gained popularity in the sixties because of how simple they are. They are often a go to for busy home cooks and potlucks turning convenience items into something special. Lemon versions like this keep the tradition alive with a refreshing twist and always remind me how easy baking can be.

Recipe FAQs

→ How do I know when the cake is baked through?

The top should be golden brown and a toothpick inserted in the center should come out clean or with a few crumbs.

→ Can I use homemade lemon filling?

Yes, homemade lemon pie filling can be substituted for canned, just ensure you use an equivalent amount for best results.

→ What other toppings pair well?

Fresh berries, whipped cream, or vanilla ice cream complement the cake’s bright lemon flavor beautifully.

→ Can I make this dessert ahead of time?

You can bake it in advance and store covered in the refrigerator. Gently reheat and add the glaze just before serving.

→ Is there a gluten-free option?

Yes, use your favorite gluten-free yellow cake mix while keeping the rest of the ingredients the same.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Warm gently before serving for best texture.