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This Lemon Dump Cake is an easy dessert made with yellow cake mix and lemon pie filling and butter. Lemon lovers love this delicious dessert, and this easy cake recipe is sure to be a family favorite!
Lemon Dump Cake without Cream Cheese
If you’re looking for easy dessert recipes for summer, you’ll love this easy lemon dump cake recipe. This easy recipe is bursting with lemon flavor, uses only 3 ingredients, and it’s basically sunshine on a plate! My recipe for lemon dump cake does not use cream cheese, so it’s light, tart and very lemony!
Dump cakes are easy to make with few ingredients and are very budget friendly. They are perfect for holidays and potlucks and can easily feed a crowd! Plus, you can change the flavor simply by using a different filling.
If you’re not a lemon fan, check out some of our other dump cake recipes, including Strawberry Dump Cake, Peach Dump Cake, Apple Dump Cake , and Apple Pie Cake , Caramel Apple Cake, Pumpkin Dump Cake, Pineapple Dump Cake and Blueberry Dump Cake!
Table of Contents
Ingredients
You only need a few simple ingredients to make this. Full amounts are in the printable recipe card below.
- Can lemon pie filling or lemon creme filling — 2 cans of lemon pie filling for this recipe.
- Box yellow cake mix — any brand of boxed cake mix is fine.
- Butter — salted butter or unsalted butter cut into thin slices
How to Make Lemon Dump Cake
First, preheat your oven. Then, grease a baking pan with butter or non stick cooking spray. Spoon the pie filling into the baking dish, and spread it evenly on the bottom of the baking dish.
Next, sprinkle the dry cake mix over the pie filling. Gently spread the cake mix evenly over the lemon layer.
Finally, slice a stick of butter and another half stick of butter. Place the butter slices in even rows on top of the cake mix. You can fill in any gaps with small slivers of butter–just keep the slices in a single layer. Butter should cover the entire top of the dry cake mix, and you won’t get dry cake mix spots this way.
Place the cake into the preheated oven. Bake for 40 to 45 minutes or until the crust is golden brown. Every oven is different, though, so you may need a few more minutes. You can add more butter during the baking process if there are large dry spots.
As the cake bakes, the butter melts into the dry mix and forms a delicious, buttery, super moist crust! After the cake is done baking, remove from the oven and let it cool down a little before serving.
Variations
Make a lemon cream cheese dump cake by cutting up a block of cream cheese and adding cream cheese cubes on top of the lemon pie filling. It’ll add some texture and a mellower flavor to the cake.
Instead of yellow cake mix, use lemon cake mix or vanilla cake mix or white cake mix.
For a lemon blueberry cake, you can either use 1 can of blueberry pie filling in place of the lemon, or simply serve the lemon cake with fresh blueberries or puree on top.
You can make your own pie filling or homemade lemon curd in place of canned.
Serve your dump cake with a scoop of vanilla ice cream, and some Cool Whip, whipped cream, lemon zest, or powdered sugar on top!
How to Store and Reheat
Store any leftovers in an airtight container or covered with plastic wrap. They’ll last 3-4 days– if you can resist it for that long! You can leave the cake out at room temperature if your kitchen is cooler, but I like to keep mine refrigerated, as it holds up better. Enjoy your leftovers cold, room temperature, or reheated lightly in the microwave on low power.
Recipe Tips
Do not make the cake according to package directions. You are using dry cake mix on top of the lemon filling.
Make sure to spread the cake mix evenly on top of the pie filling so that there are not clumps of dry cake mix along the sides of the cake pan.
I find using slices of butter placed evenly on top of the dump cake works better than pouring melted butter over the cake mix. You won’t get dry areas of cake mix this way.
If you only have 1 can of pie filling, use a square baking dish and half of your box cake mix and enough butter to cover the top of the cake.
More Lemon Desserts
Try my Easy Lemon Bars or Easy Lemonade Kool-Aid Pie or Lemon Crinkle Cookies next. And check out more easy desserts your family will love!
Frequently Asked Questions
Yes. You can make a dump cake up to a day ahead of time without the top crust getting too soft.
Not always, but it depends on the filling. A 3 ingredient lemon dump cake without cream cheese does not need to be refrigerated, but one with cream cheese should be stored in the refrigerator. If your kitchen is very warm, store the cake in the refrigerator.
Easy Lemon Dump Cake
Ingredients
- 2 21 oz cans lemon pie filling
- 1 15.25 oz box yellow cake mix
- 1½ sticks butter thinly sliced
Instructions
- Preheat oven to 350 degrees
- Grease a 9×13 baking dish with butter or non-stick spray
- Spoon lemon pie filling into the baking dish, and spread evenly with spatula.
- Sprinkle dry cake mix over pie filling, and spread with a spatula or knife so that it covers the filling
- Place pats of butter in neat rows over cake mix, and bake uncovered for 45 to 50 minutes or until top is golden brown and filling is hot and bubbly
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I literally typed in what can I do with l Lemon pie filling & a lemon cake mix & google sent me here. I am making this for our church dinner tonight. It smells amazing! I have saved your recipe to my Pinterest cake board. I’ll let you know how it goes. Thanks so very much. Chris