Lemon Dump Cake (Print Version)

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

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Uses only pantry and fridge staples
  • No mixing bowls or fancy equipment to wash up
  • Ready for the oven in just ten minutes
  • Perfect for casual gatherings or family nights
02 -
  • High in bright citrus flavor
  • No eggs needed so it is easier for some allergies
  • Stays moist for days when stored properly
03 -
  • Melt the butter fully for even drizzling so you avoid dry patches
  • Go for fresh zest rather than bottled for a bright aroma
  • Let the cake rest after baking so the filling thickens and slices hold together

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