Lemon Dump Cake 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.
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 g