Jacy If you’re craving a bright, citrusy dessert that’s effortless to make, look no further than these lemon dump cake recipes. Whether you’re a seasoned baker or a beginner, this easy lemon dump cake is a game-changer—minimal prep, maximum flavor! With just a few ingredients and no fancy techniques, you can whip up a moist, tangy cake that’s perfect for potlucks, picnics, or a cozy night in.
In this post, we’ll explore a classic lemon dump cake recipe, along with a few creative variations to keep things exciting. Let’s dive in!
Table of Contents
Classic Lemon Dump Cake
Zesty Lemon Dump Cake in 5 Minutes!
This lemon dump cake is the ultimate “set it and forget it” dessert. With a buttery, crumbly topping and a burst of lemon flavor, it’s a crowd-pleaser that requires almost no effort.
Ingredients
– 1 box (15.25 oz) lemon cake mix
– 1 can (21 oz) lemon pie filling
– 1 cup full-fat Greek yogurt or sour cream
– ½ cup (1 stick) unsalted butter, melted
– 1 tsp lemon zest (optional, for extra zing)
– ½ cup powdered sugar (for dusting, optional)
Step-by-Step Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Layer the Filling: Spread the lemon pie filling evenly across the bottom of the dish.
3. Add Yogurt/Sour Cream: Dollop the Greek yogurt or sour cream over the pie filling and gently swirl it in with a knife for a marbled effect.
4. Sprinkle Cake Mix: Evenly sprinkle the dry lemon cake mix over the top. Do not stir—this is a dump cake, after all!
5. Drizzle Butter: Pour the melted butter evenly over the cake mix, ensuring it covers as much surface area as possible.
6. Bake: Place in the oven and bake for 35–40 minutes, or until the top is golden brown and the edges are bubbly.
7. Cool & Serve: Let it cool for 10 minutes, then dust with powdered sugar or extra lemon zest if desired.
Pro Tip: For an extra tangy twist, mix 1 tbsp of fresh lemon juice into the yogurt before swirling. This easy lemon dump cake is versatile—serve it warm with vanilla ice cream or chilled with whipped cream!
Tips & Variations
– Berry Lemon Twist: Add a layer of fresh blueberries or raspberries between the pie filling and cake mix.
– Coconut Lemon: Sprinkle ½ cup of shredded coconut over the cake mix before baking.
– Gluten-Free Option: Use a gluten-free lemon cake mix and ensure all other ingredients are certified gluten-free.
Serving & Storage
– Serving: This cake is delicious warm or at room temperature. Pair it with:
– A scoop of vanilla ice cream
– Fresh whipped cream and berries
– A drizzle of lemon glaze (mix powdered sugar + lemon juice)
– Storage:
– Room Temp: Store in an airtight container for up to 2 days.
– Fridge: Keeps for up to 5 days. Reheat in the microwave for 20 seconds before serving.
– Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months.
#### Nutritional Benefits / Advantages
– Rich in Vitamin C: Thanks to the lemon pie filling and zest, this dessert packs a citrusy punch.
– Protein Boost: Greek yogurt adds a creamy texture while sneaking in extra protein.
– Quick & Easy: No mixing bowls or electric mixers required—just dump, bake, and enjoy!
Common Mistakes to Avoid
1. Overmixing: Dump cakes are meant to be layered, not stirred. Mixing can lead to a dense, gummy texture.
2. Skipping the Butter: The melted butter is crucial for that buttery, crumbly topping. Don’t skip it!
3. Using Low-Fat Yogurt: Full-fat yogurt or sour cream ensures a rich, creamy texture. Low-fat versions can make the cake dry.
4. Baking Too Long: Keep an eye on the edges—once they’re bubbly and golden, it’s done. Overbaking dries it out.
Conclusion for this Recipe
This lemon dump cake is proof that incredible desserts don’t require hours in the kitchen. With just a few ingredients and minimal effort, you get a moist, tangy, and utterly delicious treat. Whether you stick to the classic version or try one of the variations, this easy lemon dump cake is sure to become a staple in your dessert rotation.
Lemon Blueberry Dump Cake
Bursting with Berries: Lemon Blueberry Dump Cake
If you love the classic lemon dump cake but want to add a fruity twist, this lemon blueberry version is a must-try. The tartness of the lemon pairs perfectly with sweet, juicy blueberries for a dessert that’s refreshing and indulgent.
Ingredients
– 1 box (15.25 oz) lemon cake mix
– 1 can (21 oz) lemon pie filling
– 2 cups fresh or frozen blueberries
– ½ cup (1 stick) unsalted butter, melted
– 1 tsp vanilla extract
– 1 tbsp lemon juice
Step-by-Step Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer Blueberries: Spread the blueberries evenly across the bottom of the dish.
3. Add Pie Filling: Pour the lemon pie filling over the blueberries and gently mix to combine.
4. Enhance Flavor: Drizzle vanilla extract and lemon juice over the filling.
5. Sprinkle Cake Mix: Evenly sprinkle the dry lemon cake mix on top. Do not stir.
6. Drizzle Butter: Pour melted butter over the cake mix, covering it completely.
7. Bake: Bake for 40–45 minutes, or until the top is golden and the berries are bubbling.
8. Cool & Serve: Let it rest for 10 minutes before serving. Top with whipped cream or a sprinkle of powdered sugar.
Pro Tip: If using frozen blueberries, don’t thaw them first—this prevents the cake from becoming too watery. This easy lemon dump cake variation is a summer favorite!
Tips & Variations
– Mixed Berry: Swap blueberries for a mix of raspberries, blackberries, and strawberries.
– Almond Crunch: Sprinkle sliced almonds over the cake mix before baking for added texture.
– Coconut Lime: Replace lemon pie filling with lime and add shredded coconut for a tropical twist.
Serving & Storage
– Serving Ideas:
– Serve warm with a scoop of lemon sorbet.
– Drizzle with a blueberry compote for extra fruitiness.
– Top with a dollop of whipped cream and fresh mint.
– Storage:
– Fridge: Store covered for up to 4 days.
– Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Benefits / Advantages
– Antioxidant-Rich: Blueberries are packed with antioxidants and vitamin C.
– Natural Sweetness: The berries add sweetness without extra sugar.
– Quick & Easy: Just like the classic, this lemon dump cake requires no mixing—just layer and bake!
Common Mistakes to Avoid
1. Thawing Frozen Berries: This releases excess moisture, making the cake soggy.
2. Overloading Berries: Stick to 2 cups max—too many can make the cake too wet.
3. Uneven Butter Distribution: Ensure the butter covers the entire surface for a crispy topping.
4. Cutting Too Soon: Let it cool slightly to set—cutting too early can make it fall apart.
Conclusion for this Recipe
This lemon blueberry dump cake takes the classic lemon dump cake to the next level with juicy, antioxidant-rich berries. It’s a vibrant, flavorful dessert that’s as easy to make as it is delicious. Whether you’re serving it at a summer BBQ or enjoying a slice with your afternoon tea, this easy lemon dump cake variation is a winner.
Final Conclusion
There you have it—two incredible lemon dump cake recipes that are effortless, delicious, and perfect for any occasion. From the classic tangy lemon version to the fruity lemon blueberry twist, these desserts prove that you don’t need to spend hours in the kitchen to create something spectacular.
The beauty of dump cakes lies in their simplicity—no mixing, no fuss, just layering and baking. Whether you’re a busy parent, a beginner baker, or a seasoned pro looking for a quick treat, these easy lemon dump cake recipes are sure to impress.
So, which one will you try first? The zesty classic or the berry-packed variation? Either way, you’re in for a treat that’s bursting with flavor and couldn’t be easier to make. Happy baking!
FAQs
1. Can I use fresh lemons instead of lemon pie filling?
Yes! Replace the canned pie filling with a homemade version: mix 3 cups of fresh lemon curd (or a combination of lemon juice, sugar, eggs, and butter) with a bit of cornstarch to thicken. However, canned filling is convenient and ensures consistent results.
2. Can I make a lemon dump cake without cake mix?
Absolutely! For a from-scratch version, combine 2 cups flour, 1 ½ cups sugar, 1 tbsp baking powder, and ½ tsp salt. Mix with ½ cup melted butter, 1 cup milk, and 2 eggs. Layer with lemon pie filling and bake as directed.
3. Why is my dump cake soggy on top?
This usually happens if the butter isn’t distributed evenly or if too much liquid is added (e.g., from thawed frozen fruit). Ensure the butter covers the entire surface and avoid overloading with juicy fruits.
4. Can I make a lemon dump cake in a slow cooker?
Yes! Layer the ingredients in a greased slow cooker, cover, and cook on High for 2–3 hours or Low for 4–5 hours. The texture will be softer than oven-baked but still delicious.
5. How can I make my lemon dump cake extra moist?
Add a layer of cream cheese (cubed) between the pie filling and cake mix, or mix ½ cup of sour cream into the pie filling before layering. Both methods add richness and moisture.
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Now that you’re armed with these foolproof lemon dump cake recipes, it’s time to get baking! Which variation will you try first? Let us know in the comments, and don’t forget to share your creations with #EasyLemonDumpCake. Happy dessert-making! 🍋🍰
