This 4-ingredient Lemon Dump Cake has been a favorite I’ve made for over 30 years. A few pantry staples are layered in a baking pan and baked until golden. Simple, quick, and reliably delicious.
Table of Contents
- Why You’ll Love this Lemon Dump Cake
- What is a Dump Cake
- What goes into this Recipe
- Variations
- How to make Lemon Dump Cake
- Expert Tips
- Storage and Freezing
- Recipe FAQs
- Easy Lemon Dump Cake Recipe
This dump cake proves that impressive desserts don’t have to be complicated. With just a few common ingredients and minimal prep, you can have a bright, tangy dessert any night of the week.
Why You’ll Love this Lemon Dump Cake
- So Simple – Only 4 ingredients and about 10 minutes of prep before baking. Perfect when you want dessert without a lot of fuss.
- Perfect for Lemon Lovers – Canned lemon pie filling combined with fresh lemon zest delivers a balanced sweet-and-tart lemon flavor that’s bright and refreshing.
- Versatile – Works for casual family meals or holidays. Serve warm with vanilla ice cream or whipped cream, or chill and serve with Cool Whip.
What is a Dump Cake
A dump cake is literally what it sounds like: you “dump” a few simple layers into a pan—no mixing bowl required—and bake. Typically a layer of fruit or pie filling goes on the bottom, dry cake mix is sprinkled on top, and melted butter is poured over the surface. The result is a cobbler-like dessert with a gooey interior and a golden, slightly crisp top.
What goes into this Recipe
- Lemon Pie Filling – The base for the tart lemon flavor. Canned filling saves time and works well in this shortcut dessert.
- Lemon Zest – Fresh zest brightens the canned filling and gives the cake a homemade lift.
- Vanilla Cake Mix – A box of vanilla cake mix forms the topping; you can use white or lemon cake mix if you prefer a different flavor profile.
- Butter – Melted butter poured over the cake mix creates the golden crust, so be sure to use the full amount and pour evenly.
See the recipe card below for exact quantities and full details.
Variations
- Fruit: Swap lemon pie filling for cherry, blueberry, or raspberry for a different fruit-forward dessert.
- Cake Mix: Use white or yellow cake mix, or lemon cake mix for extra citrus.
- Add-Ins: Fold fresh or frozen berries into the lemon filling for texture and freshness.
- Toppings: Sprinkle graham cracker crumbs or chopped nuts over the butter for added crunch.
How to make Lemon Dump Cake
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine the lemon pie filling and fresh lemon zest until the zest is evenly distributed. Spread the mixture across the bottom of the prepared pan, making sure it reaches the corners.
- Sprinkle the dry cake mix evenly over the lemon layer, covering as much of the filling as possible and gently patting it down.
- Pour the melted butter evenly over the cake mix, working to cover the surface so no dry patches remain.
- Bake 50–55 minutes or until the top is golden brown and the filling is bubbling at the edges. Ovens vary, so begin checking around 45 minutes.
- Let the cake cool at least 10 minutes before serving so the filling sets slightly. Serve warm with vanilla ice cream or a dollop of whipped cream.
Expert Tips
- Ignore the cake mix box instructions. Don’t add the ingredients from the back of the box—treat the mix as a dry topping only.
- Even distribution matters. Spread the filling, cake mix, and melted butter as evenly as possible for consistent texture and flavor.
- Use the full amount of butter. Sufficient melted butter ensures the dry mix bakes into the desired golden crust; any missed spots will stay powdery.
- Let it rest before serving. Allowing the cake to cool at least 10 minutes helps the filling set so it’s easier to serve.
Storage and Freezing
Store: Cover leftovers with plastic wrap or place in an airtight container and refrigerate for up to 5 days.
Freeze: The cake freezes well for up to 3 months. Wrap the whole pan or individual slices tightly in plastic wrap and foil. Thaw overnight in the refrigerator and warm gently before serving if desired.
Recipe FAQs
Yes. Substitute a dairy-free butter alternative or melted coconut oil in the same amount (1 cup) and proceed as directed.
Yes. Make it 1–2 days ahead and refrigerate. Serve cold or gently reheat before serving.
It’s excellent warm with vanilla ice cream, at room temperature, or chilled. Add a spoonful of whipped cream and extra lemon zest if you like.
Easy Lemon Dump Cake
Easy Lemon Dump Cake
Ingredients
- 42 ounces lemon pie filling (or two 21-ounce cans)
- Zest of 1/2 lemon
- 1 box (13.25 ounces) vanilla cake mix
- 1 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan.
- Mix the lemon pie filling with the lemon zest in a medium bowl. Spread evenly in the prepared pan.
- Sprinkle the cake mix evenly over the lemon layer and pat down slightly. Pour the melted butter over the top, covering as much of the mix as possible.
- Bake 50–55 minutes, until the top is golden and the filling bubbles at the edges. Allow to cool 10 minutes before serving.
Notes
Nutrition
Nutrition information is an estimate.