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lemon dump cake recipes

Classic Lemon Dump Cake

This easy lemon dump cake features a buttery, crumbly topping with a burst of lemon flavor. It's perfect for potlucks or picnics and requires minimal effort to make.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Classic Lemon Dump Cake
  • 1 box 15.25 oz lemon cake mix
  • 1 can 21 oz lemon pie filling
  • 1 cup full-fat Greek yogurt or sour cream
  • 0.5 cup unsalted butter, melted
  • 1 tsp lemon zest optional, for extra zing
  • 0.5 cup powdered sugar optional, for dusting
For the Lemon Blueberry Dump Cake
  • 1 box 15.25 oz lemon cake mix
  • 1 can 21 oz lemon pie filling
  • 2 cups fresh or frozen blueberries
  • 0.5 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Spread the lemon pie filling evenly across the bottom of the dish.
  3. Dollop the Greek yogurt or sour cream over the pie filling and gently swirl it in with a knife.
  4. Evenly sprinkle the dry lemon cake mix over the top without stirring.
  5. Pour the melted butter evenly over the cake mix.
  6. Bake for 35–40 minutes, or until the top is golden brown and the edges are bubbly.
  7. Let it cool for 10 minutes, then dust with powdered sugar or extra lemon zest if desired.

Notes

For variations, consider adding fresh fruit between the layers, or using coconut for added texture. Store leftovers in an airtight container for up to 5 days.