This lemon dump cake is the perfect easy summer dessert - just 3 ingredients and ready in under an hour. Enjoy a buttery, tart treat that's perfect with ice cream!
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💛 Why You'll Love This Recipe
- So incredibly easy. You just layer ingredients and bake - it takes less than 5 minutes to prep!
- Uses shelf-stable ingredients. I love keeping the ingredients for a dump cake handy for those last-minute desserts.
- Has bright, big flavors. The combo of lemon cake mix and lemon pie filling gives you a tart, sweet dessert that's absolutely amazing with whipped cream or ice cream on top.
🍋 Ingredients
(See recipe card at the bottom of this post for exact ingredient measurements.)
- lemon cake mix - If you'd like a little bit less lemon tartness, you could use yellow cake mix instead.
- lemon pie filling - You might see this labeled as "lemon cream pie filling" - same thing. You'll need 2 standard-size cans for this recipe.
- butter - I like for my butter to be cold for this recipe; it makes slicing it much easier.
Additions & Variations
- Make this with any flavor you'd like. If there's a pie filling flavor you'd rather use, go for it! You can make this with a strawberry pie filling/strawberry cake mix combo, as a pineapple dump cake, or with an apple pie filling (like this Apple Pie Dump Cake).
- Get creative with flavor combos. Combine flavors of cake mix and pie filling for a really creative dessert. For example, chocolate cake mix and strawberry pie filling, or apple pie filling and spice cake mix are great combos.
- Add 1 cup of crushed nuts (like pecans or walnuts) to the top of the cake before baking for a crunchy element.
- Mix 1 cup of fresh blueberries into the lemon pie filling for a delicious lemon blueberry dump cake.
If you love 🍋 lemon desserts, you'll also want to check out my lemon brownies and lemon cream cheese bars. They're perfect for summer!
👩🏻🍳 How to Make Lemon Dump Cake
Step 1: Layer ingredients.
Pour lemon pie filling into a 9x13" glass baking dish. Sprinkle dry cake mix over the pie filling (don't mix them!).
Slice butter into ¼" slices. Layer these butter slices evenly on top of the cake mix (again, avoid mixing).
Step 2: Bake in the oven.
Bake the dump cake at 375 degrees for 35-40 minutes, until the top of the cake starts to turn golden brown.
This dessert is great on its own, but if you'd like, you can top the dump cake with Cool Whip or a scoop of homemade vanilla ice cream.
❄️ Leftovers & Storage
This one should be stored in an airtight container in the refrigerator after baking. I recommend enjoying this one within 3-4 days of baking it.
When you're ready to serve it again, microwave single servings for 30 seconds to a minute. Or don't - it's great cold as well!
Can I Freeze This Cake?
I don't recommend freezing a dump cake - the texture of the cake mix layer just doesn't hold up in the freezer.
☑️ More Helpful Tips & Tricks
- Make this ahead of time by layering the ingredients and storing the unbaked dump cake (covered) in the fridge. When you're ready to bake, just uncover and pop it in the oven! This can be made up to 24 hours in advance.
- If you see that there are still pockets of dry cake mix towards the end of baking (think last 10 minutes), you can very gently stir the buttered cake mix into the dry cake mix. Avoid hitting any of the pie filling while stirring.
❔ Lemon Dump Cake FAQs
More Easy Dessert Recipes
I hope you love this simple dessert, friends! If you try this recipe out, I'd love for you to rate 🌟 and review 💬 the recipe in the comments below. And follow along for the latest recipes from the blog!
Lemon Dump Cake
Ingredients
- 42 oz canned lemon creme pie filling (2 standard cans)
- 15.25 oz boxed lemon cake mix
- 2 sticks butter
Instructions
- Preheat oven to 375℉.
- Pour lemon pie filling into a 9x13" dish. Top with cake mix (don't mix!).
- Slice butter into ¼" slices. Layer this on top of the dry cake mix (again, don't mix it).
- Bake at 375° for 35-40 minutes, until the top of the cake mix starts to turn golden brown.
- Top with whipped cream or ice cream.
Notes
- This one should be stored in an airtight container in the refrigerator after baking. I recommend enjoying this one within 3-4 days of baking it.
- This cake can be served warm or cold.
- I don't recommend freezing this dump cake.
- Make the recipe ahead of time by layering the ingredients and storing the unbaked cake (covered) in the fridge. When you're ready to bake the cake, uncover and pop it in the oven! This can be made up to 24 hours in advance.
- If there are still pockets of dry cake mix towards the end of baking (think last 10 minutes), you can gently stir the buttered cake mix into the dry cake mix. Avoid touching any of the pie filling while stirring.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
