Lemon Dump Cake
A bright and sweet dessert that combines lemon flavors with a buttery crust, perfect for an effortless homemade treat.
Ingredients
Main ingredients
- 1 box lemon cake mix (regular size)
- 1 can lemon pie filling (or lemon curd style filling)
- 1 can crushed pineapple Optional for added sweetness and tang.
- 2 to 3 tablespoons lemon juice Fresh is great, bottled is fine.
- 1 stick butter (8 tablespoons), thinly sliced Do not melt; sliced butter creates the best topping texture.
Optional extras
- 1 tablespoon lemon zest Optional for additional flavor.
- 1 scoop vanilla ice cream Great for serving on top.
- 1 dusting powdered sugar Optional, for serving.
- 1 scoop whipped cream Great for topping.
Instructions
Preparation
- Preheat your oven to 350 F. Lightly grease your 9 by 13 dish.
- Spread the lemon pie filling on the bottom of the dish. If using crushed pineapple, spoon it over the filling without draining.
- Drizzle lemon juice over the fruit layer, if desired.
- Sprinkle the dry lemon cake mix evenly over the top, covering all corners without stirring.
- Slice butter into thin pats and lay them over the cake mix, ensuring maximum coverage.
Baking
- Bake for 40 to 50 minutes until the top is golden and set.
- Let it cool for at least 15 minutes before scooping.
Notes
For serving, consider vanilla ice cream or whipped cream with a pinch of lemon zest. The cake can be kept in the fridge for up to 4 days and tastes great warm or cold.