5-Ingredient Lemon Dump Cake – A Zesty and Easy-to-Make Lemon Dessert
Growing up, my grandma always had a lemon dessert up her sleeve, especially during spring. One afternoon, she surprised us with a lemon dump cake—no mixing bowls, no fuss, just five ingredients layered and baked to perfection. The smell of lemons filled the kitchen, and that golden, bubbly top was love at first bite.
Why You’ll Love This Recipe
Only 5 Ingredients: No complicated shopping list—everything is likely in your pantry.
Minimal Prep: No need for bowls, mixers, or beating—just layer and bake.
Bright & Refreshing Flavor: The lemon brings a zingy freshness that’s perfect year-round.
Crowd-Pleaser: It’s always a hit at potlucks, barbecues, and brunches—simple, yet satisfying.
Key Ingredients Breakdown
Lemon Pie Filling: This adds the rich lemon flavor and moist texture. It’s the key tangy element that makes the dessert shine.
Yellow Cake Mix: Acts as the dry base that bakes into a slightly crisp, sweet crust. No mixing required—just sprinkle.
Butter: Melted or sliced, it creates a buttery crust and helps cook the dry cake mix to golden perfection.
Whipped Topping (optional): Adds a creamy contrast to the tart lemon flavor.
Lemon Zest or Juice (optional): For extra citrus punch if you want to enhance the tartness.
Step-by-Step Process (Summary)
Preheat the oven to 350°F (175°C). Grease a baking dish and pour the lemon pie filling evenly across the bottom. Sprinkle dry cake mix evenly over the filling. Dot with thin slices of butter covering most of the top. Bake for 35–40 minutes until the top is golden and bubbling. Let it cool slightly before serving with whipped cream or ice cream.
Tips and Variations
Use a lemon cake mix for even more citrus flavor.
Add blueberries or raspberries before baking for fruity depth.
Try with lime or orange pie filling for a twist on citrus.
Make it richer by adding cream cheese dollops before baking.
If you like crunch, sprinkle chopped nuts or shredded coconut on top.
Nutritional Information
Lemon dump cake is relatively low effort, but indulgent in taste. Each serving (without toppings) is around 280–300 calories, with moderate fat from butter and sugars from the cake mix and filling.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Add fresh berries or mint leaves for a beautiful finish on the plate.
Storage Tips
Store leftovers covered in the fridge for up to 3–4 days. To enjoy warm, reheat in the microwave for 20–30 seconds or in the oven at low heat.
5-Ingredient Lemon Dump Cake
A zesty, quick-to-make lemon dessert made with just five ingredients. Perfect for busy days, potlucks, or when you need a tangy sweet treat fast!
- 9×13 baking dish
- Oven
- Knife or spatula
- 1 can (21 oz lemon pie filling)
- 1 box yellow cake mix (just the dry mix)
- ½ cup butter (sliced into thin pieces)
- ½ teaspoon lemon zest (optional, for extra zing)
- 1 cup whipped topping (optional, for serving)
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish lightly.
- Dump the lemon pie filling into the dish and spread evenly.
- Sprinkle the dry yellow cake mix evenly over the pie filling.
- Top with sliced butter, covering most of the surface.
- Add lemon zest on top if using.
- Bake for 35–40 minutes, or until the top is golden brown and bubbly.
- Let rest for 10 minutes before serving.
- Serve warm with whipped topping if desired.
- You can swap lemon filling with other citrus pie fillings like lime or orange.
Add berries or nuts on top before baking for extra texture.
Do not stir the layers! Just layer and bake.
Best enjoyed fresh, but also tastes great chilled the next day.
Additional Tips
Make sure butter covers most of the cake mix for even browning.
Avoid stirring the layers—it’s a “dump” cake!
For crispier texture, bake uncovered. For a softer top, loosely tent foil halfway through.
Always allow it to cool slightly so the filling sets a bit before serving.
FAQs
Q: Can I use homemade lemon filling instead of canned?
A: Yes! Just make sure it’s thick and sweetened like store-bought versions.
Q: Can I make it dairy-free?
A: You can substitute plant-based butter and skip whipped topping, or use coconut cream.
Q: Do I need to refrigerate the cake?
A: Yes, if not eaten within the first day. Refrigeration keeps it fresh for up to 4 days.
Q: Can I freeze it?
A: You can! Store in an airtight container for up to 1 month. Thaw in the fridge before reheating.
Conclusion
This 5-Ingredient Lemon Dump Cake is your new favorite dessert—easy, bright, and delicious. Whether you’re short on time or just love a good citrus treat, give this a try. Trust me, it’ll quickly become a regular in your baking rotation!
