Lemon Dump Cake Recipe: There’s something about the bright, zesty flavor of lemon that instantly lifts your mood, right? Combine that with the rich buttery goodness of cake, and you’ve got a dessert that’s as easy to make as it is satisfying to eat. The lemon dump cake is a classic go-to dessert for busy weeknights, potlucks, holidays, or whenever your sweet tooth strikes.
Unlike traditional cakes that require bowls, mixers, and time-consuming prep, this dump cake keeps it wonderfully simple. No fancy baking skills needed—just dump the ingredients into a pan, bake, and enjoy. That’s it! Whether you’re a beginner baker or just someone who appreciates quick comfort food, this recipe has your name written all over it.
Let’s dive right into the sweet, tangy, buttery world of lemon dump cake.
What is a Lemon Dump Cake?
A lemon dump cake is a super simple, no-fuss dessert where all the ingredients are basically “dumped” into a baking dish—no mixing, no beating, no hassle. Traditionally, it uses canned lemon pie filling, a box of yellow or lemon cake mix, and sliced butter. The magic happens in the oven, where everything bakes into a golden, bubbly, cobbler-like delight.
Think of it as a cross between a lemon cobbler and a buttery cake—with slightly crispy edges, gooey lemon filling, and a soft, cakey topping. It’s sweet, tart, and wonderfully rich. You don’t need to be a pro baker to whip this up. It’s practically foolproof!
So, if you’re craving a citrusy dessert that’s bursting with flavor but won’t keep you tied to the kitchen, this is it.
Why You’ll Love This Recipe
There are a hundred reasons to love lemon dump cake, but let’s keep it real with just a few major ones:
- Ridiculously easy – If you can open a can and slice butter, you can make this.
- Few ingredients – You likely already have most of these in your pantry.
- Bursting with lemon flavor – Perfectly sweet and tart, ideal for citrus lovers.
- Versatile – Dress it up with whipped cream, fresh berries, or ice cream.
- Feeds a crowd – Great for gatherings, brunches, or even BBQs.
- Customizable – You can tweak it with different fillings, toppings, or mixes.
- Comfort food at its best – Warm, gooey, and soul-satisfying.
Honestly, this is the kind of recipe that becomes a regular in your rotation because it’s just that good.
List of Ingredients You’ll Need
Let’s keep this sweet and simple. Here’s everything you’ll need to make this delicious lemon dump cake:
Main Ingredients
- 2 cans (21 oz each) lemon pie filling
This is the star of the show. You can use store-bought or homemade lemon pie filling. - 1 box (15.25 oz) yellow or lemon cake mix
Either one works beautifully. Yellow gives a buttery base, while lemon adds more citrus punch. - 1 cup (2 sticks) unsalted butter, thinly sliced
It melts into the cake mix to create a golden, buttery crust.
Optional Add-ons
- 1 tsp lemon zest – For extra zing and brightness.
- ½ cup shredded coconut – Adds texture and flavor.
- ½ cup white chocolate chips – For a sweet, creamy twist.
- Fresh blueberries or raspberries – A burst of freshness and color.
- Whipped cream or vanilla ice cream – For serving.
You can customize this dessert to suit your taste or what you have in your pantry!
Equipment You’ll Need
Before we start baking, let’s make sure you’ve got the right tools:
- 9×13-inch baking dish
- Can opener (for the pie filling)
- Knife (to slice butter)
- Spoon or spatula (to spread filling evenly)
- Oven mitts (safety first!)
- Cooling rack (optional)
No fancy equipment is needed—just your kitchen basics.
How to Make Lemon Dump Cake: Step-by-Step Guide
Alright, let’s get baking! Follow this easy step-by-step guide, and you’ll have a warm lemon dump cake ready to enjoy in no time.
Step 1: Preheat the Oven
Before anything else, preheat your oven to 350°F (175°C). You want that oven nice and hot so your cake bakes evenly and gets those perfect golden edges.
It’s a good idea to do this step first so by the time your cake is assembled, your oven is ready to go.
Step 2: Prepare Your Baking Dish
Grab your 9×13-inch baking dish, and either spray it with non-stick cooking spray or lightly grease it with butter. This prevents the filling and cake mix from sticking to the sides and makes cleanup a breeze.
If you want easier serving later, you can also line the dish with parchment paper.
Step 3: Add the Lemon Pie Filling
Now take your two cans of lemon pie filling and dump them straight into the prepared baking dish. Use the back of a spoon or a spatula to spread the filling into an even layer.
This luscious lemon layer is the base of your dump cake. If you like a little extra zing, you can sprinkle in some lemon zest at this stage.
Step 4: Add the Cake Mix
Next, take your dry cake mix and sprinkle it evenly over the lemon filling. Don’t mix it in—just let it sit right on top like a blanket of buttery magic waiting to happen.
Try to cover all the pie filling so every bite has a nice cake topping.
Step 5: Add the Butter
Now comes the buttery magic. Thinly slice your 2 sticks of butter and place the slices over the dry cake mix. Space them out evenly, covering as much surface area as possible.
As it bakes, the butter will melt into the cake mix, forming that irresistible golden crust we all love.
Step 6: Bake the Cake
Pop your cake into the preheated oven and bake for 45–50 minutes, or until the top is golden brown and bubbly.
Don’t worry if some parts are more golden than others—that’s part of the charm! Every oven is different, so keep an eye on it during the last 10 minutes.
Step 7: Cool & Serve
Once baked, remove the cake from the oven and let it cool for at least 15–20 minutes. This helps it firm up slightly, making it easier to serve.
You can serve it warm, at room temp, or chilled—it’s delicious any way! Add a scoop of ice cream or a dollop of whipped cream to make it even more indulgent.
Tips for the Best Lemon Dump Cake
While lemon dump cake is naturally easy, a few clever tips can take it from good to absolutely unforgettable. These small tweaks make a big difference in taste, texture, and presentation:
- Use cold butter, sliced thinly – Cold butter melts more evenly and slowly, helping create that golden, crispy top we all crave. Cut your butter into very thin slices or even small pats to ensure even distribution.
- Don’t stir the layers – Seriously, resist the urge. This cake gets its unique texture by keeping the layers intact: gooey lemon on the bottom, buttery cake on top.
- Try using lemon cake mix – Want to double down on that lemony flavor? Swap the yellow cake mix for a lemon cake mix. It’s an easy upgrade for citrus fans.
- Add zest or extract – For a bolder lemon flavor, add 1 teaspoon of lemon zest or a few drops of lemon extract to the pie filling before spreading.
- Use real lemon filling – If you’ve got homemade lemon curd or filling, go ahead and use it. The fresher the ingredients, the better the final flavor.
- Keep an eye on baking time – Ovens can vary, so check at the 45-minute mark. If the top looks pale, give it a few more minutes. You want golden brown edges and bubbling lemon around the sides.
These pro tips help ensure that your dump cake turns out not just tasty, but totally drool-worthy.
Topping Ideas to Make It Extra Special
Sure, lemon dump cake is delicious on its own—but want to level it up? Here are some next-level topping ideas that pair beautifully with the citrusy tang:
- Vanilla ice cream – The contrast of warm lemon cake and cold ice cream is chef’s kiss perfection.
- Whipped cream – A dollop of sweet, fluffy whipped cream balances out the tartness.
- Fresh berries – Strawberries, raspberries, or blueberries add both color and flavor.
- Powdered sugar – Lightly dust over the top for a classic bakery-style look.
- Lemon glaze – Mix powdered sugar with a bit of lemon juice and drizzle over the cake once it cools slightly.
- Toasted coconut – Adds a little crunch and tropical flair.
These simple additions can help you turn this easy dessert into a total showstopper at any event.
Storage and Reheating Tips
Let’s be honest, leftovers are a blessing—especially when it’s lemon dump cake we’re talking about. But how do you store it properly?
- Room Temperature: If you’re planning to eat it within a day, just cover the baking dish with foil or plastic wrap and leave it at room temp.
- Refrigerator: For longer storage (up to 4–5 days), place the cake in an airtight container or keep it covered in the baking dish and refrigerate it.
- Freezing: Yes, you can freeze lemon dump cake! Wrap individual portions tightly in plastic wrap, place them in a freezer bag, and freeze for up to 3 months.
Reheating Tips:
- Microwave: Heat individual portions for 20–30 seconds until warm.
- Oven: Reheat at 300°F for about 10–15 minutes if you want to maintain the crisp top.
Reheating restores that gooey, buttery warmth that makes this cake so addictive.
Can You Make Lemon Dump Cake Ahead of Time?
Absolutely! This cake is a make-ahead dream. Here are two great ways to prep in advance:
- Assemble, Then Bake Later
You can prepare all the layers (lemon filling, cake mix, butter) in your baking dish and store it in the fridge for up to 24 hours. Just pop it in the oven when ready to bake. - Bake Ahead, Then Reheat
Bake the entire cake, cool it completely, cover tightly, and store it in the fridge. Reheat before serving, or serve it chilled—it’s still delicious!
This flexibility makes lemon dump cake a top choice for hosting, holidays, or anytime you need a dessert you can set and forget.
Common Mistakes to Avoid
Even with such a simple recipe, a few common missteps can affect the final result. Here’s how to sidestep them like a pro:
- Using melted butter instead of slices – Pouring melted butter can create uneven baking. Thin slices spread more consistently across the top.
- Overbaking – Too much time in the oven can dry out the cake mix. Look for golden brown topping and bubbling lemon filling.
- Not using enough butter – Skimping on butter leaves dry spots in the cake mix. Use the full amount for best texture and flavor.
- Stirring the layers – Remember: no mixing allowed! Keep those layers distinct for the right dump cake texture.
- Serving too soon – Letting the cake cool for at least 15–20 minutes helps it set up, making it easier to scoop and enjoy.
Avoid these pitfalls, and you’ll be golden—literally and figuratively.
How to Serve Lemon Dump Cake
This dessert is versatile enough for casual snacking or fancy presentation. Here are some creative and fun ways to serve it:
- Rustic Style: Scoop it warm from the dish with a big spoon and top with ice cream. No fuss, pure comfort.
- Elegant Plating: Use a cookie cutter or ring mold to plate it in a neat circle, drizzle with glaze, and garnish with lemon zest or mint.
- Party Style: Portion into mini cups or ramekins for easy serving at buffets or potlucks.
- Brunch Bonus: Serve alongside coffee or tea for a sweet and tangy end to a morning meal.
Whether you’re going for cozy or classy, lemon dump cake fits the bill.
Variations You Can Try
The beauty of dump cake is in how flexible it is. Try out some of these fun variations:
- Blueberry Lemon Dump Cake: Add a cup of fresh or frozen blueberries over the pie filling before adding the cake mix.
- Lemon Raspberry Dump Cake: Scatter raspberries throughout the lemon filling for a tangy twist.
- Cream Cheese Swirl: Drop small spoonfuls of softened cream cheese over the lemon filling before topping with cake mix.
- Gluten-Free Version: Use a gluten-free cake mix—everything else stays the same.
- Lemon Pineapple: Mix canned crushed pineapple with lemon filling for a tropical citrus combo.
With these variations, you can switch up flavors and make a new version every time!
Nutrition Information (Per Serving)
Let’s break it down roughly for one generous serving (based on 12 servings total):
| Nutrient | Amount |
|---|---|
| Calories | ~350–400 kcal |
| Total Fat | 15–18g |
| Saturated Fat | 9–11g |
| Carbohydrates | 55–60g |
| Sugar | 30–35g |
| Protein | 2–3g |
| Fiber | 1g |
| Sodium | 300–350mg |
Please note that values may vary depending on specific brands and add-ins used.
FAQs about Lemon Dump Cake Recipe
1. Can I use homemade lemon filling instead of canned?
Yes! Homemade lemon curd or filling works beautifully. Just ensure it’s thick enough to hold up under the cake mix.
2. Can I use margarine instead of butter?
You can, but butter gives a richer flavor and better browning. Margarine may result in a slightly different texture.
3. Why is my dump cake powdery on top?
You may not have used enough butter or didn’t cover all the dry mix. Make sure butter slices touch most areas of the cake mix.
4. Can I make this in a slow cooker?
Yes, cook on high for 2–2.5 hours or until bubbly and cooked through. The top may be softer than oven-baked versions.
5. What’s the best way to reheat lemon dump cake?
Microwave single portions for 20–30 seconds, or reheat in the oven at 300°F for 10–15 minutes to revive the texture.
Conclusion
There you have it—your ultimate guide to making the perfect Lemon Dump Cake. It’s simple, satisfying, and totally crave-worthy. Whether you’re baking for a crowd, treating yourself, or looking for a go-to dessert that won’t let you down, this recipe is a winner every single time.
It’s a sweet reminder that sometimes, the easiest things in life are also the most rewarding. So go ahead—grab your ingredients, preheat that oven, and get ready to enjoy a slice of sunshine.
