If you love quick desserts with bright, tangy flavors, this lemon dump cake will be your new favorite. It uses simple ingredients—just cake mix, lemon pie filling, and butter—to create a golden brown, fluffy cake layer with a sweet-tart lemon filling underneath.
Best of all, this recipe takes minimal effort, making it one of the easiest desserts you can whip up for family gatherings, potlucks, or just a weeknight treat.
Why You’ll Love This Recipe
- ✅ Minimal ingredients
- ✅ No mixing bowls or hand mixer required
- ✅ Perfect for last-minute gatherings
- ✅ Budget-friendly grocery store ingredients
- ✅ One of the easiest cakes you’ll ever make
This is one of those easy lemon desserts that proves sometimes the simplest recipes make the most delicious desserts.
Some of our favorite lemon recipes are my Lemon Cupcakes, my Lemon Cake Mix Cookies, and my Lemon Bundt Cake.
🧾 Ingredients
- One Vanilla or white cake mix
- lemon pie filling
- Butter
You will find the complete measurements at the bottom of the post.
🥣 How to Make Lemon Dump Cake
At the bottom of the post, in the recipe card, you will find step-by-step instructions.
Preheat oven to 350°F. Spray a 9×13 cake pan with cooking spray.
Spread both cans of lemon pie filling evenly in the bottom of the pan.
Sprinkle the dry cake mix over the top of the pie filling, making sure to cover the entire surface.
Pour the melted butter evenly over the cake mix. Be sure to cover all areas to avoid dry cake mix spots.
Bake for 30–40 minutes, until the cake bakes to a golden brown and the edges bubble.
Let the cake cool slightly before serving warm or at room temperature.
🧾Substitutions
- Cake mix – feel free to use whatever cake mix you prefer. Whether it’s white or strawberry.
🥄 Variations
- Lemon Blueberry Dump Cake – use blueberry pie filling or fresh blueberries. Use 2 cans of lemon pie filling and 1 – 2 cups of fresh blueberries.
- Slow cooker – cook on low for 2 to 4 hours.
- You can top with lemon zest, powdered sugar, ice cream, or whipped cream.
🍽Equipment
- 9 x 13′ inch pan
- spatula
- can opener
🍨 Serving Suggestions
This delicious dessert pairs perfectly with:
- A scoop of vanilla ice cream
- A dollop of Cool Whip or whipped cream
- Fresh blueberries or a sprinkle of lemon zest for extra brightness
🥡 Storage Tips
Store leftover lemon dump cake in an airtight container or cover with plastic wrap.
Keep on the counter for up to 4 days or in the fridge for up to 6 days.
Reheat in the microwave or enjoy chilled—both taste amazing!
🔎Pro Tips for the Best Lemon Dump Cake
Use thin pats of butter instead of pouring melted butter if you want a more even golden top.
Swap vanilla cake mix for yellow cake mix for a richer flavor.
Add a block of cream cheese for a lemon cream cheese dump cake variation.
Stir in fresh blueberries before baking for a blueberry lemon dump cake twist.
Make it a summer dessert by topping with whipped cream and berries.
❔FAQ
Can I Use Homemade Pie Filling
Lemon Dump Cake
Equipment
- 9 x 13' inch pan
- Spatula
- can opener
Ingredients
- 1 white cake mix or Vanilla
- 2 lemon pie filling – or use 2 cans of lemon pie filling
- 1 stick butter – melted
Directions
- Preheat oven to 350°.
- Pour the 2 can of lemon pie filling in the bottom of a 9*13 cake pan.
- Pour the dry cake mix over the pie filling, spreading it evenly.
- Pour the stick of melted butter over the cake mix. You want to cover all sections of the cake mix or you will have dry patches.
- Bake for 30 – 40 minutes.
- Serve warm or at room temperature.
- Pairs great with whipped cream.
Nutrition
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Mary Beth Davis
Will one recipe of your Homemade Lemon Pie Filling be enough to make your Lemon Dump Cake? Thanks, I’m so eager to try this recipe out and I cannot find canned lemon pie filling anywhere!
Debi
Yes, it would be enough
Donna Martin
Made it last night. WONDERFUL!!
Debi
I am so glad that you liked it.
Roberta Brogna
Very interesting, certainly a very interesting way.
Karla
I made this today. Sadly, it didn’t come out very well. I cooked it as instructed and it burned.
Debi
I’m sorry that it burned. I have found that oven temperatures vary from oven to oven. Decrease the time and start watching it around 45 minutes.
Pam
Do I cook the packaged pie filling first?Pam
Debi
No
Margaret Sewell
Mine burned too. Should have followed the bake time on the cake box. Next time I will.
Our Wabi Sabi Life Staff
I’m sorry that this happened. Since all ovens are different, everyone’s will bake differently.
Carmen
Bake @ 350 degree….it will not burn.