Description
The concept of a “dump cake” has been around for several decades. First becoming popular in the 1980s, dump cakes were designed to be quick and easy desserts for busy households. The idea is simple: dump all the ingredients into a baking dish, and let the oven do the rest. Though traditional dump cakes were made with fruit, the lemon dump cake is a twist that adds a citrusy zing to the mix, making it a refreshing alternative to the classic chocolate or caramel options.
Ingredients
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1 box of lemon cake mix (any brand): The base of your dump cake, giving it a lovely lemon flavor and a light texture.
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1 can (21 oz) of lemon pie filling: This forms the tangy, fruity foundation of the cake and adds moisture.
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1/2 cup (1 stick) of unsalted butter, melted: The melted butter helps to create that golden, crispy top layer, while keeping the cake moist underneath.
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1 cup shredded coconut (optional): Adds a little tropical flair and texture. If you’re not a fan of coconut, feel free to skip it!
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1 cup of sour cream (optional): If you like your cake extra creamy and moist, a scoop of sour cream will work wonders. It also adds a subtle tanginess that complements the lemon.
Instructions
The first thing you need to do is preheat your oven to 350°F (175°C). This is an important step to ensure that the cake bakes evenly and reaches the desired texture.
To prevent the cake from sticking, grease a 9×13-inch baking dish with a bit of butter or non-stick cooking spray. This will make the removal of the cake much easier once it’s baked, allowing you to serve it without any hassle.
Now, we start the fun part—layering! Spread the lemon pie filling evenly in the bottom of the prepared baking dish. Be sure to cover the entire base, as this will create a smooth, tangy layer. Next, sprinkle the dry lemon cake mix evenly over the top of the pie filling. Do not mix it in; just sprinkle it on top. The dry cake mix will absorb the moisture from the pie filling and butter as it bakes.
Now for the magic ingredient—melted butter. Drizzle the melted butter evenly over the cake mix. If you’re using shredded coconut, sprinkle it over the top at this stage. The butter helps create a golden, crispy top, while the coconut adds a delightful crunch and tropical flavor.
It’s time to bake! Place the dish in the preheated oven and bake for 40–45 minutes. You’ll know it’s done when the top is golden brown and bubbly around the edges. The cake should be firm, but moist inside.
If you want to make your cake extra creamy and tangy, mix 1 cup of sour cream into the dry cake mix before you layer it in the dish. This will make the cake incredibly moist and add a slight tang that pairs perfectly with the lemon flavor.
Once your cake is done baking, let it cool for a few minutes before serving. It’s delicious on its own, but for an extra indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the warm cake with the cool topping is simply irresistible!
Notes
For an extra special touch, top your lemon dump cake with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect way to make this simple dessert feel extra fancy!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: 5-Ingredient Lemon Dump Cake