Lemon Dump Cake (Print Version)

Layers of tangy lemon filling and soft cake topped with buttery crispness, perfect with whipped cream or ice cream.

# Ingredients:

→ Cake Base

01 - 1 can (445 g) lemon pie filling
02 - 1 box (432 g) yellow cake mix

→ Dairy

03 - 115 g unsalted butter, melted

→ Citrus

04 - Zest of 1 lemon

→ Optional Topping

05 - 240 ml whipped cream or vanilla ice cream

# Steps to Follow:

01 - Preheat the oven to 175°C. Lightly grease a 23x33 cm baking dish to prevent sticking.
02 - Evenly spread the lemon pie filling over the base of the prepared baking dish.
03 - Sprinkle the dry yellow cake mix uniformly over the lemon pie filling without mixing.
04 - Pour the melted unsalted butter evenly across the entire surface, ensuring the cake mix is fully coated.
05 - Sprinkle the freshly grated lemon zest over the top to enhance flavor and aroma.
06 - Bake for 40 to 45 minutes until the top is golden brown and the edges are bubbling.
07 - Remove from the oven and allow to cool slightly before serving.
08 - Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

# Additional Notes:

01 - For extra tang, add a tablespoon of lemon juice to the pie filling before layering.
02 - Substitute white cake mix for a lighter flavor profile.
03 - For a refreshing option, serve chilled, especially during warmer months.
04 - Pairs beautifully with a glass of Moscato or Riesling.

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