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lemon dump cake recipe

Lemon Dump Cake Recipe

Prep 15 minutes
Cook 45 minutes
Total 1 hour
With tart lemon and golden cake topping! So zesty, so easy. A fuss-free dessert bursting with citrus flavor!
4 stars (1 ratings)
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Ingredients
  

For this effortless lemon dump cake recipe, you'll need:

  • 1 box yellow cake mix (15.25 oz)
  • 1 can lemon pie filling (21 oz)
  • ½ cup fresh lemon juice (from approximately 3-4 lemons)

Zest of 2 lemons

  • ½ cup unsalted butter , cold and cut into thin slices
  • 1 teaspoon vanilla extract

Optional: 1 cup white chocolate chips

Optional: ½ cup sliced almonds

Instructions

  • Step 1: Prepare Your Base
    Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Pour the lemon pie filling into the bottom of the dish, spreading it evenly with a spatula. Drizzle fresh lemon juice over the filling and sprinkle half of the lemon zest across the surface. This creates a vibrant, aromatic foundation that will infuse the entire cake with bright citrus notes.
    Pro Tip: Warming your lemons in the microwave for 10 seconds before juicing can increase juice yield by up to 30%. Rolling them firmly on the counter before cutting also helps release the juices more effectively.
    Step 2: Add Dry Ingredients
    Evenly sprinkle the dry cake mix over the lemon layer, covering it completely. For an extra dimension of flavor, add the vanilla extract by drizzling it over the cake mix. If using white chocolate chips or sliced almonds, scatter them across the surface now. These additions create pockets of sweet creaminess and textural contrast that elevate the simple lemon dump cake recipe to new heights.
    Insider Technique: Instead of just sprinkling the cake mix, use a fork to create small "channels" in the dry mix layer. This helps the butter seep through more effectively during baking, eliminating dry patches that can sometimes occur in dump cakes.
    Step 3: Top with Butter and Bake
    Arrange the thin slices of cold butter evenly across the top of the cake mix layer, covering as much surface area as possible. This is crucial for proper hydration of the cake mix. Finish by sprinkling the remaining lemon zest over everything for an extra pop of color and flavor intensity.
    Bake for 40-45 minutes until the top turns golden brown and the edges begin to bubble slightly. The cake is ready when a toothpick inserted into the center comes out with moist crumbs but no wet batter.
    Success Secret: Cover the cake with foil during the last 10 minutes if it's brow
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