Craving a dessert that’s both tangy and sweet, yet incredibly easy to make? This lemon dump cake recipe is exactly what you need. Imagine a warm, gooey cake bursting with citrus flavor, topped with a buttery crust that’s sure to satisfy your sweet tooth. Whether you’re a seasoned baker or a kitchen novice, this recipe is a game-changer. Let’s dive into creating this delightful treat that’s bound to become a family favorite.
Table of Contents
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 8
- Difficulty: Easy
Why You’ll Love Lemon Dump Cake Recipe
This lemon dump cake is the epitome of simplicity meeting flavor. You’ll love how the tartness of the lemon perfectly balances the sweetness of the cake mix. The best part? There’s no need for complicated steps or fancy equipment. Just layer the ingredients, bake, and enjoy a dessert that’s both comforting and refreshing. It’s perfect for potlucks, family dinners, or whenever you need a quick dessert fix.
Ingredient Overview
The ingredients for this lemon dump cake are straightforward and might already be in your pantry. You’ll need lemon pie filling, a box of lemon cake mix, and butter. The lemon pie filling provides a rich, tangy base, while the cake mix adds sweetness and structure. Butter ties everything together, creating a golden, crispy topping. If you can’t find lemon pie filling, don’t worry—you can substitute it with lemon curd or even make your own filling using fresh lemons.
Special Tips for This Recipe
Mastering the Perfect Lemon Dump Cake
To elevate your lemon dump cake to the next level, consider these tips. First, ensure the lemon pie filling is evenly spread in your baking dish to create a consistent layer of flavor. When adding the cake mix, sprinkle it gently to avoid clumps, which can lead to uneven baking. Thinly slicing the butter and distributing it evenly over the cake mix is crucial—it helps create that irresistible golden crust. For an extra zing, add a bit of fresh lemon zest over the top before baking.
Ingredients
- 2 cans (21 oz each) lemon pie filling
- 1 box lemon cake mix
- 1 cup unsalted butter, cold and thinly sliced
- Optional toppings:
- Whipped cream or vanilla ice cream
- Fresh lemon slices or zest for garnish
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
Step 2: Layer the Lemon Pie Filling
Spread the lemon pie filling evenly across the bottom of the prepared baking dish. Make sure it reaches all corners for a consistent base.
Step 3: Add the Cake Mix
Evenly sprinkle the lemon cake mix over the lemon pie filling. Use a spatula to gently spread it if necessary, ensuring it covers the filling completely.
Step 4: Layer the Butter Slices
Place the thin slices of butter evenly over the entire surface of the cake mix. The butter will melt during baking, creating a deliciously crisp topping.
Step 5: Bake the Cake
Bake the cake in the preheated oven for 45 minutes or until the top is golden brown and the filling is bubbly around the edges.
Step 6: Cool and Serve
Remove the cake from the oven and let it cool for at least 15 minutes. Serve warm, topped with whipped cream or a scoop of vanilla ice cream. Garnish with fresh lemon slices or zest if desired.
Nutrition Facts (Per Serving)
- Calories: 450
- Fat: 22g
- Carbohydrates: 60g
- Protein: 3g
- Sugars: 35g
- Cholesterol: 60mg
- Sodium: 500mg
Tips for Success
Making the perfect lemon dump cake is easy when you keep these pointers in mind:
- Butter Placement: Ensure that the butter slices cover as much of the cake mix as possible. This helps create an even, golden crust.
- Avoid Dry Spots: If you notice any dry patches of cake mix after baking, it means those areas didn’t get enough butter. Next time, try melting the butter and drizzling it over the cake mix for more even coverage.
- Enhance Flavor: For an extra burst of citrus, add a teaspoon of lemon extract to the lemon pie filling before assembling the cake.
How to Store
Refrigerator
Store any leftover cake in an airtight container in the refrigerator for up to four days. The flavors often deepen after a day, making it even more delicious.
Freezer
If you’d like to keep the cake longer, freeze it for up to two months. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag.
To Reheat
When you’re ready to enjoy the cake again, reheat individual servings in the microwave for about 30 seconds. Alternatively, you can warm larger portions in the oven at 350°F (175°C) for 10-15 minutes.
Substitutions and Variations
Experiment With Add-Ins
- Berries: Sprinkle fresh blueberries or raspberries over the lemon pie filling before adding the cake mix for a fruity twist.
- Nuts: Add chopped almonds or pecans on top of the cake mix for a crunchy texture.
Make It Vegan
- Butter Substitute: Use a vegan butter alternative to make this recipe suitable for a plant-based diet.
- Cake Mix: Ensure the cake mix you choose is vegan-friendly.
Frequently Asked Questions (FAQ)
Q: Can I use a different flavor of pie filling?
A: Yes! If you’re feeling adventurous, try using cherry or strawberry pie filling for a different flavor profile.
Q: What if I don’t have lemon cake mix?
A: You can use a white or yellow cake mix and add a tablespoon of lemon zest to mimic the lemon flavor.
Q: Can I prepare this recipe ahead of time?
A: Absolutely. You can assemble the cake, cover it tightly, and store it in the refrigerator for up to 24 hours before baking.
Conclusion
This lemon dump cake recipe is a delightful dessert that’s both simple to make and rich in flavor. Its refreshing citrus notes and sweet, buttery crust make it an irresistible treat for any occasion. So why not give it a try? Your taste buds will thank you!
Lemon Dump Cake Recipe: Your New Favorite Citrusy Dessert
Ingredients
- 2 cans 21 oz each lemon pie filling
- 1 box lemon cake mix
- 1 cup unsalted butter cold and thinly sliced
- Optional toppings: whipped cream, vanilla ice cream, fresh lemon slices, or zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
- Sprinkle the lemon cake mix over the lemon pie filling, spreading evenly.
- Arrange the thinly sliced butter over the cake mix, covering it as much as possible.
- Bake for 45 minutes or until the top is golden brown and the edges are bubbly.
- Allow the cake to cool for 15 minutes before serving.
- Serve warm with whipped cream or vanilla ice cream, and garnish with lemon zest if desired.