Description
This Ultimate Lemon Dump Cake is an effortless dessert packed with bright, citrusy flavors, featuring a tangy lemon filling topped with a buttery, golden crust.
Ingredients
Scale
- 1 can lemon pie filling (about 21 ounces)
- 1 box yellow cake mix (about 15.25 ounces)
- 1/2 cup unsalted butter, melted
- Optional: shredded coconut, white chocolate chips, or crushed nuts for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
- Spread the lemon pie filling evenly across the bottom of the baking dish.
- Sprinkle the dry yellow cake mix evenly over the lemon filling. Do not mix.
- Drizzle the melted butter evenly over the cake mix, ensuring full coverage.
- Bake for 40-45 minutes, or until the top is golden brown and bubbling.
- Let the cake cool for about 10 minutes before serving.
Notes
For a gluten-free option, use a gluten-free yellow cake mix. If the top starts browning too quickly, cover with foil during the last 10 minutes of baking. Serve warm with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 2
Keywords: lemon dump cake, easy dessert, lemon dessert, summer dessert, quick dessert