Classic CakesHoliday

Lemon Dump Cake

Updated on 5 min read

If you’re looking for a dessert that’s not only delicious but also incredibly easy to make, look no further than Lemon Dump Cake. This delightful treat combines the bright, zesty flavors of lemon with the comforting sweetness of cake, all in one simple dish. The appeal of Lemon Dump Cake lies not just in its refreshing taste but also in its effortless preparation—perfect for novice bakers and seasoned pros alike. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply craving something sweet, this dessert is sure to impress.

Why Lemon Dump Cake?

Lemon Dump Cake is perfect for those who love a burst of citrus flavor. The cake is light, refreshing, and can be served warm or chilled, making it versatile for any occasion. Plus, with minimal ingredients and a straightforward process, you’ll find it’s a go-to recipe that you’ll want to make again and again.

Ingredients

To create this scrumptious Lemon Dump Cake, you’ll need the following ingredients:

  • 1 box (15.25 oz) lemon cake mix
  • 1 can (21 oz) lemon pie filling
  • 1 cup unsalted butter (2 sticks), melted
  • 1 cup water
  • 1 cup shredded coconut (optional)
  • 1 cup chopped nuts (optional, walnuts or pecans work well)
  • Powdered sugar for dusting (optional)

Note:

Feel free to adjust the amount of coconut and nuts based on your preference. They add texture and flavor but can be omitted for a more classic taste.

Step-by-Step Directions

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures your cake bakes evenly.

Step 2: Prepare the Baking Dish

Grease a 9×13 inch baking dish with cooking spray or butter. This prevents the cake from sticking and makes for easier serving.

Step 3: Layer the Ingredients

  1. Spread the Lemon Pie Filling: Pour the lemon pie filling into the prepared baking dish, spreading it evenly across the bottom.
  2. Add the Cake Mix: Sprinkle the dry lemon cake mix over the pie filling. Do not stir; this is a dump cake, after all! The dry mix will create a lovely crust as it bakes.
  3. Pour the Water: Carefully pour the water over the cake mix. Again, do not stir. This will help create a moist cake.
  4. Drizzle the Melted Butter: Pour the melted butter over the top of the cake mix. It’s okay if some of the mix is still visible; it’ll soak in as it bakes.
  5. Optional Add-ins: If you’re using shredded coconut or chopped nuts, sprinkle them evenly over the top.

Step 4: Bake

Place the baking dish in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

Once baked, remove the cake from the oven and let it cool for about 10-15 minutes. This allows the flavors to settle.

Serving Tips

  • Serve Warm or Cold: Lemon Dump Cake can be enjoyed warm, straight from the oven, or chilled in the refrigerator.
  • Top with Whipped Cream: For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Dust with Powdered Sugar: A light dusting of powdered sugar can add a nice touch for presentation.

Storage Tips

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: While it’s best enjoyed fresh, you can freeze Lemon Dump Cake for up to 3 months. Make sure it’s completely cooled before wrapping tightly in plastic wrap and aluminum foil.

Creative Variations

Here are five delicious variations on the classic Lemon Dump Cake to inspire your baking adventures:

1. Lemon Blueberry Dump Cake

  • Add blueberries: Scatter fresh or frozen blueberries over the lemon pie filling before adding the cake mix for a fruity twist.

2. Lemon Raspberry Dump Cake

  • Raspberry layer: Replace the lemon pie filling with raspberry pie filling for a tart contrast.

3. Lemon Coconut Dump Cake

  • Extra coconut: Increase the shredded coconut to 2 cups for a tropical flavor. You can also add toasted coconut on top for added crunch.

4. Lemon Almond Dump Cake

  • Almond extract: Add 1 teaspoon of almond extract to the melted butter for a nutty flavor. Top with slivered almonds before baking.

5. Lemon Cheesecake Dump Cake

  • Cream cheese layer: Mix 8 oz of softened cream cheese with 1/2 cup of sugar and spread it over the pie filling before adding the cake mix. This creates a rich, cheesecake-like layer.

FAQ Section

1. Can I use a different flavor of cake mix?

Yes! While lemon cake mix is traditional, you can experiment with other flavors like vanilla or yellow cake mix for a different taste.

2. Can I make this cake gluten-free?

Absolutely! Substitute the lemon cake mix with a gluten-free cake mix and ensure the pie filling is also gluten-free.

3. How do I know when the cake is done?

The cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean.

4. Can I use homemade lemon pie filling?

Yes! If you have a favorite homemade lemon pie filling recipe, feel free to use it instead of store-bought.

5. What’s the best way to reheat leftovers?

To reheat, place individual servings in the microwave for 20-30 seconds or until warmed through. You can also reheat the whole cake in the oven at 350°F (175°C) for 10-15 minutes.

Conclusion

Lemon Dump Cake is undeniably one of the simplest yet most satisfying desserts you can make. Its bright, zesty flavor combined with a tender cake texture makes it a hit for any occasion. The beauty of this dessert lies in its versatility—whether you stick to the classic recipe or explore the creative variations, you’re bound to find a version that suits your taste. So roll up your sleeves, grab those ingredients, and enjoy the delightful experience of baking a Lemon Dump Cake that will surely sweeten your day!