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
- 1.5 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
- Do Not Mix: Keep the layers completely separate and avoid stirring the box mix into the pie filling so it bakes up like a crisp cobbler crust.
- The Sliced Butter Trick: Layering cold, thin butter squares ensures even moisture coverage, preventing the sad, dry flour pockets that melted butter can leave behind.
- Fixing Dry Spots: If you see chalky flour spots during the last 10 minutes of baking, gently pat or swirl the melted butter into them with a spoon.
- Make-Ahead Option: Assemble this up to 24 hours in advance, cover tightly, and refrigerate. Just add 2 to 3 extra minutes to the bake time.
- Storage Rule: Store leftovers in the fridge for up to 3 to 4 days. Reheat single portions in the microwave for 30 to 45 seconds.
- Skip the Freezer: Do not freeze this dessert. The lemon filling will seep into the top layer during thawing, turning your crisp crust incredibly mushy.
Nutrition Facts
Calories: 368kcalCarbohydrates: 62gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 598mgPotassium: 20mgFiber: 0.4gSugar: 43gVitamin A: 353IUCalcium: 79mgIron: 1mg
