Go Back

Easy Lemon Dump Cake Anyone Can Make at Home - Bright, Simple, and Delicious

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 box yellow cake mix (about 15.25 ounces). White cake mix also works.
  • 1 can lemon pie filling (20–21 ounces) or 1 1/2 cups lemon curd. You can use store-bought.
  • 1/2 cup unsalted butter (1 stick), melted. Salted butter works too—just reduce added salt if you use any.
  • 1 tablespoon fresh lemon zest for extra brightness.
  • 1–2 tablespoons fresh lemon juice to balance the sweetness.
  • Optional: 1 cup blueberries or raspberries (fresh or frozen), 1 teaspoon vanilla extract, a pinch of salt.
  • For serving: Whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Make the lemon base: In a bowl, stir together the lemon pie filling (or lemon curd), lemon zest, and lemon juice. If you like, add vanilla for a softer flavor.
  3. Layer in the dish: Spread the lemon mixture evenly over the bottom of the baking dish. If using berries, scatter them over the lemon layer.
  4. Add the cake mix: Sprinkle the dry cake mix evenly across the lemon layer. Don’t stir. Aim for full coverage.
  5. Top with butter: Drizzle the melted butter evenly over the dry mix, covering as much surface as possible. A few dry spots are okay; they’ll hydrate as it bakes.
  6. Bake: Place on the center rack and bake for 35–45 minutes, until the top is golden brown and the lemon filling is bubbling around the edges. If the top browns too fast, tent loosely with foil for the last 10 minutes.
  7. Cool slightly: Let it rest 10–15 minutes. This helps the filling thicken so it scoops cleanly.
  8. Serve: Spoon warm portions into bowls. Top with whipped cream or a small scoop of vanilla ice cream. A dusting of powdered sugar looks pretty too.