Lemon Dump Cake
A delightful and easy dessert that combines the bright flavors of fresh lemons with a buttery cake texture, perfect for any gathering.
Ingredients
Main Ingredients
- 1 cup fresh lemon juice Fresh lemons are preferred, but bottled lemon juice can be used in a pinch.
- 1 cup lemon zest For added lemony flavor.
- 1 box yellow cake mix Alternatively, lemon or vanilla cake mix can be used.
- 1/2 cup unsalted butter, melted Margarine can be used as a substitute.
- 1 can lemon pie filling Feel free to use any fruit filling you like.
- 2 large eggs You can substitute with egg replacer for an egg-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the lemon pie filling and fresh lemon juice. Mix well.
- Pour the mixture into the greased baking dish, spreading it out evenly.
- Sprinkle the yellow cake mix over the lemon filling in an even layer.
- Drizzle melted butter over the top of the cake mix.
- Sprinkle some lemon zest over the butter and cake mix for added texture.
- Bake for about 40-45 minutes, or until the top is golden and bubbly.
- Allow the cake to cool slightly before serving.
Notes
Serve warm with powdered sugar dusting or whipped cream. Fresh berries can enhance the flavors.