Bright, tangy, and incredibly easy, this Lemon Dump Cake is the sunshine-filled dessert your table needs. With layers of lemon pie filling, cake mix, and a buttery golden crust, it’s topped off with a sweet lemon glaze for the ultimate citrus treat. No mixing bowls required just dump, bake, and enjoy!
Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1/2 cup unsalted butter, melted
- 1/2 cup water
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C).
- In a 9×13 inch baking dish, spread the lemon pie filling evenly across the bottom.
- Sprinkle the dry lemon cake mix over the pie filling, ensuring it covers the entire surface.
- Drizzle the melted butter evenly over the cake mix, followed by the water. Do not stir the layers will bake into a deliciously textured dessert.
- Bake for 40–45 minutes, or until the top is golden and the cake is set.
- While baking, make the glaze: whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Once baked, remove from oven, let cool slightly, and drizzle the glaze over the top. Serve warm or at room temperature.
Variation
- Swap the filling for other citrus flavors.
Try using lime or orange pie filling instead of lemon for a fun twist. You’ll still get that citrus zing, but with a different flavor profile that keeps things interesting. - Add berries for extra brightness.
Fold in fresh or frozen blueberries, raspberries, or blackberries with the lemon pie filling before topping with cake mix. The fruit adds color, juicy bursts of flavor, and a beautiful contrast to the tangy lemon. - Use a different cake mix.
White or vanilla cake mix works beautifully if you want a more subtle lemon flavor. This can balance out the tartness of the filling and offer a creamy, sweet backdrop.
Cooking Notes
- Don’t stir the layers.
Resist the urge to mix the cake mix with the butter or filling. The magic of a dump cake lies in its layering the butter and water moisten the cake mix from the top down, creating that golden, cobbler-like texture. - Use real lemon zest for the glaze.
Freshly grated lemon zest delivers far more fragrance and flavor than bottled or dried alternatives. It brightens the glaze and adds a lovely pop of citrus. - Bake until golden and bubbly.
The top should be lightly browned and the edges bubbling when it’s ready. If the center still looks wet or jiggly, give it a few more minutes. Oven times can vary slightly.
Serving Suggestions
- Serve warm with ice cream.
Vanilla ice cream is the perfect creamy complement to the tangy lemon and warm cake. The contrast in temperature and flavor is a total crowd-pleaser. - Top with whipped cream and fresh berries.
A dollop of whipped cream and a sprinkle of fresh blueberries or strawberries turns this into a gorgeous, brunch-worthy dessert. - Chill for a firmer slice.
If you prefer a more structured dessert, let the cake cool completely and refrigerate it for a couple of hours. It firms up and can be sliced more neatly perfect for make-ahead entertaining.
Tips
- Use high-quality pie filling for the best flavor.
Since this recipe relies on just a few ingredients, quality matters. Choose a lemon pie filling with real juice and natural flavoring if possible. - Melt butter fully before drizzling.
Partially melted or unevenly melted butter can lead to dry patches in the cake mix. Fully melted butter ensures even coverage and proper texture across the top. - Double the glaze if you love extra tang.
The lemon glaze brings a zingy finish. If you like things extra lemony or just love glaze in general consider doubling the glaze ingredients for a more generous drizzle.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Nutritional Information (Per serving — 1/12 of the cake)
- Calories: 320 kcal
- Protein: 2g
- Sodium: 280mg
Frequently Asked Questions
- Can I use homemade lemon pie filling instead of canned?
Absolutely! If you have a favorite homemade lemon pie filling recipe, feel free to use it. Just make sure it yields about 21 oz and has a thick consistency for best results. - Can I make this cake ahead of time?
Yes! You can bake it a day in advance and store it covered at room temperature or in the fridge. Reheat individual slices in the microwave or serve it chilled the flavor holds up beautifully. - Does it need to be refrigerated after baking?
If you’re not serving it all the same day, it’s best to refrigerate leftovers due to the fruit filling and glaze. Just cover the dish with foil or plastic wrap. - Can I make this recipe gluten-free?
Sure! Just swap the regular lemon cake mix for a gluten-free lemon or vanilla cake mix. Double-check that your pie filling and powdered sugar are gluten-free as well.
Conclusion
This Lemon Dump Cake is sunshine in dessert form sweet, tangy, and practically effortless. Whether you’re whipping it up for a weeknight treat, potluck, or backyard get-together, it’s guaranteed to be a crowd-pleaser. With just a handful of ingredients and no mixing bowls needed, dessert doesn’t get much easier… or more delicious.
Print
Lemon Dump Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Bright, tangy, and incredibly easy, this Lemon Dump Cake is the sunshine-filled dessert your table needs. With layers of lemon pie filling, cake mix, and a buttery golden crust, it’s topped off with a sweet lemon glaze for the ultimate citrus treat. No mixing bowls required just dump, bake, and enjoy!
Ingredients
Scale
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1/2 cup unsalted butter, melted
- 1/2 cup water
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C).
- In a 9×13 inch baking dish, spread the lemon pie filling evenly across the bottom.
- Sprinkle the dry lemon cake mix over the pie filling, ensuring it covers the entire surface.
- Drizzle the melted butter evenly over the cake mix, followed by the water. Do not stir the layers will bake into a deliciously textured dessert.
- Bake for 40–45 minutes, or until the top is golden and the cake is set.
- While baking, make the glaze: whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Once baked, remove from oven, let cool slightly, and drizzle the glaze over the top. Serve warm or at room temperature.
Notes
- For extra tang, add a few spoonfuls of lemon curd to the pie filling layer.
- Want more texture? Sprinkle chopped toasted almonds or shredded coconut on top before baking.
- This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon dump cake, easy lemon dessert, lemon cake mix recipes, dump cake, citrus dessert