Lemon Dump Cake
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!
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
Calories: 402kcalCarbohydrates: 62gProtein: 1gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 628mgPotassium: 21mgFiber: 0.4gSugar: 43gVitamin A: 471IUCalcium: 81mgIron: 1mg
