Lemon dump cake recipe is a quick, sweet dessert made by layering lemon pie filling, dry cake mix, and melted butter. Inspired by My Baking Addiction, this version turned out incredibly moist and flavorful.
I have made this lemon dump cake recipe several times, adjusting the sweetness and adding a touch of fresh lemon juice for extra brightness.
I followed the basic bakery-style method but added my own twist by carefully drizzling the butter for a crisp top. I will now show step-by-step how to create this lemon dump cake recipe, from layering the filling to spreading the topping before serving.
Why You’ll Love This Recipe
This lemon dump cake recipe is incredibly simple to make while delivering big, bright flavors. The tangy lemon filling pairs beautifully with the buttery, golden cake topping, creating a moist and indulgent dessert every time.
It requires minimal ingredients and effort, yet produces a show-stopping result that tastes homemade but feels special. The whipped topping adds a light, creamy layer that balances the sweetness perfectly.
Once baked, this lemon dump cake recipe holds well for several days, making it great for gatherings, dessert tables, or just treating you to a sweet, lemony delight.
How To Prepare Lemon Dump Cake Recipe?
To make this lemon dump cake recipe turn out beautifully, we’ll walk through each step carefully. Clear instructions and tips help you achieve the perfect balance of tangy lemon filling and buttery cake.
A few kitchen tools make baking easier, but using what you have is enough. The result is a moist, flavorful dessert topped with creamy whipped topping.
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 60 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- 9×13-inch baking dish
- Mixing spoon or spatula
- Measuring cups and spoons
- Microwave-safe bowl (for melting butter)
- Oven
Ingredients
- 2 cans (21 oz each) lemon pie filling
- 1 box yellow or lemon cake mix
- 2 sticks (1 cup) unsalted butter, melted
- 1–2 tablespoons lemon juice (optional, for extra lemon flavor)
- 1 (8 oz) container frozen whipped topping (such as Cool Whip), thawed
Instructions
1. Start by getting your oven ready at 350°F (175°C). Lightly coat a 9×13 inch baking dish with butter or a bit of non-stick spray.
2. Pour the lemon pie filling into the bottom of the dish. If you like a sharper lemon taste, squeeze a little lemon juice over the filling.
3. Sprinkle the dry cake mix over the lemon layer. Drizzle the melted butter across the top so it’s fairly evenly spread; this helps form a nice, crisp topping.
4. Put the dish in the oven and bake for about 45 to 50 minutes. The cake is done when the edges are bubbly and the top has a golden color.
5. Let it sit for 10 to 15 minutes to cool slightly. Spread the thawed whipped topping over the warm cake. Cut into squares and serve.
Nutrition Facts Of Lemon Dump Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 50 g |
| Fat | 16 g |
| Protein | 2 g |
| Sugar | 35 g |
Why My Recipe Works
This lemon dump cake recipe works because the layers are built to create a perfect balance of flavors and textures. The lemon pie filling provides a tangy, juicy base, while the dry cake mix absorbs the juices, forming a moist, tender cake.
Drizzling melted butter over the top ensures even browning and richness. Adding whipped topping at the end gives a light, creamy contrast to the dense, gooey cake.
The simple steps allow the ingredients to meld naturally, producing a dessert that is consistently flavorful, easy to make, and crowd-pleasing every time.
Serving Suggestions
Serve this lemon dump cake recipe warm or chilled for a delightful treat. Add a dollop of whipped cream or a scoop of vanilla ice cream to enhance the creamy texture.
Fresh berries, such as blueberries or raspberries, can be sprinkled on top for a burst of color and flavor. A light dusting of powdered sugar or a drizzle of lemon glaze adds extra sweetness and presentation appeal.
Cut into squares and serve on dessert plates for gatherings, brunches, or afternoon tea. This lemon dump cake recipe pairs well with a cup of tea or coffee.
Nutrition Benefits Of Lemon Dump Cake Recipe
Lemon dump cake recipe provides quick energy from carbohydrates in the cake mix and sugar. The lemon pie filling contributes vitamin C, supporting immunity and skin health.
Butter adds fat, which helps absorb fat-soluble vitamins, while also giving a rich, satisfying texture. Using whipped topping adds a light source of calcium and small amounts of protein.
Although this dessert is sweet, enjoying it in moderation can be part of a balanced diet. Each serving delivers a mix of energy, vitamins, and minerals alongside indulgent flavor that makes it a comforting treat.
Expert Tips
1. Spread the lemon pie filling evenly across the bottom of the pan so each slice has a consistent burst of lemon flavor, avoiding pockets of plain cake mix.
2. Pour the melted butter slowly over the cake mix and try to cover as much area as possible; the butter melts into the mix while baking, creating a slightly crunchy, golden crust on top.
3. Adding a little fresh lemon juice enhances the brightness and lifts the sweetness of the canned filling, giving the cake a fresh, tangy note.
4. Watch the edges while it bakes—when the top turns golden and the filling bubbles along the sides, it signals the cake is ready.
5. Let the cake rest for a short time before spreading the whipped topping so it sets slightly, preventing the topping from sinking or melting too much.
6. Use a sharp knife for cutting to maintain clean layers, allowing the lemon filling, cake, and topping to stay distinct for an appealing presentation.
Best Variations of Lemon Dump Cake Recipe
✔ Blueberry Lemon Dump Cake – Add 1–2 cups of fresh or frozen blueberries on top of the lemon pie filling before sprinkling the cake mix. The blueberries add natural sweetness and a fruity twist.
✔ Strawberry Lemon Dump Cake – Layer sliced fresh strawberries over the lemon filling for a colorful, summery version with a sweet-tart flavor combination.
✔ Coconut Lemon Dump Cake – Sprinkle shredded coconut over the cake mix before baking to add a tropical texture and subtle nutty flavor.
✔ Gluten-Free Lemon Dump Cake – Use a gluten-free yellow or lemon cake mix and ensure the pie filling is gluten-free. This keeps the dessert accessible without sacrificing taste.
✔ Lemon Poppy Seed Dump Cake – Mix 1–2 tablespoons of poppy seeds into the dry cake mix for a crunchy, nutty accent that pairs beautifully with the lemon flavor.
Additions for Extra Delicious Ideas
➤ Fresh Berries: Scatter blueberries, raspberries, or sliced strawberries over the lemon layer before adding the cake mix for a fruity twist.
➤ Coconut Flakes: Sprinkle sweetened or unsweetened coconut on top of the cake mix along with the butter to give a subtle tropical flavor and extra crunch.
➤ Cream Cheese Swirl: Dollop softened cream cheese onto the lemon filling and gently swirl it in before adding the cake mix for a richer, tangy layer.
➤ Lemon Zest: Add a little grated lemon peel to the top or inside the cake mix to intensify the lemon flavor and add a fresh aroma.
➤ Chopped Nuts: Sprinkle toasted pecans, walnuts, or almonds over the buttered cake mix for added texture and a nutty flavor that balances the sweetness.
How To Store This Cake
After the lemon dump cake recipe has cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3–4 days to maintain freshness and prevent the whipped topping from melting.
For longer storage, the lemon dump cake recipe can be frozen without the whipped topping for up to 2 months; thaw in the refrigerator and add fresh whipped topping before serving.
Always keep lemon dump cake recipe covered to avoid absorbing odors from the fridge and to preserve its moist, gooey texture.
Frequently Asked Questions
What is a lemon dump cake?
A lemon dump cake is a dessert where lemon pie filling is layered in a baking pan, topped with dry cake mix and butter without mixing. During baking, the filling steams the cake mix into a soft, fruity interior, while the butter melts and creates a golden, slightly crisp top crust.
Can I use a different cake mix or fruit filling?
Yes. While yellow or lemon cake mix works best, vanilla or white cake mix may also work. You can even swap lemon filling for another fruit filling (like berry or cherry) for a twist though flavor and texture will vary.
Do I need to stir or mix the ingredients?
No. You should not stir. The success of the dump cake depends on layering fruit filling on bottom, cake mix on top, then butter without mixing. Stirring ruins the layered structure and leads to a dense, uneven bake.
How do I know when the cake is done baking?
The cake is done when the top turns golden brown and the filling bubbles around the edges. Ovens differ, so check around 35–40 minutes and bake until the crust looks set and bubbly.
Is it possible to freeze lemon dump cake?
Yes many versions freeze well. After baking and cooling, wrap tightly and freeze for up to 2–3 months. Thaw overnight in the fridge and warm if desired. Texture may change slightly, but flavor usually remains good.
Conclusion
This lemon dump cake recipe turned out absolutely delicious, and I truly enjoyed making it. The bright lemon flavor, soft cake, and creamy whipped topping made it a hit in my kitchen.
My guests loved it, and seeing them enjoy every bite made me very happy. The recipe was easy to follow, and the result felt like a sweet, homemade success.
I am proud of how well it turned out and confident that anyone who tries this lemon dump cake recipe will love it too. I hope everyone gives it a try and enjoys it as much as I did.
More Lemon Cake Recipes You’ll Love
Healthy Portillo’s Lemon Cake Recipe
Bakery-Style Lemon Crunch Cake Recipe
Homemade Lemon Lavender Cake Recipe
Copycat Nothing Bundt Cake Lemon Recipe
Lemon Tea Cakes Recipe | Healthy Snack
Lemon Dump Cake Recipe
Equipment
- 9×13-inch baking dish
- Mixing spoon or spatula
- Measuring cups and spoons
- Microwave-safe bowl (for melting butter)
- Oven
Ingredients
- 2 cans 21 oz each lemon pie filling
- 1 box yellow or lemon cake mix
- 2 sticks 1 cup unsalted butter, melted
- 1 –2 tablespoons lemon juice optional, for extra lemon flavor
- 1 8 oz container frozen whipped topping (such as Cool Whip), thawed
Instructions
- Start by getting your oven ready at 350°F (175°C). Lightly coat a 9×13 inch baking dish with butter or a bit of non-stick spray.
- Pour the lemon pie filling into the bottom of the dish. If you like a sharper lemon taste, squeeze a little lemon juice over the filling.
- Sprinkle the dry cake mix over the lemon layer. Drizzle the melted butter across the top so it’s fairly evenly spread; this helps form a nice, crisp topping.
- Put the dish in the oven and bake for about 45 to 50 minutes. The cake is done when the edges are bubbly and the top has a golden color.
- Let it sit for 10 to 15 minutes to cool slightly. Spread the thawed whipped topping over the warm cake. Cut into squares and serve.
Notes
Nutrition Facts Of Lemon Dump Cake Recipe
Calories: 350 kcal | Carbohydrates: 50 g | Fat: 16 g | Protein: 2 g | Sugar: 35 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.