Why You’ll Love This Recipe
I love this recipe for its simplicity and bold flavor. The combination of lemon pie filling and sweetened condensed milk creates a luscious, creamy layer, while the dry cake mix and melted butter form a golden, gooey, slightly crisp topping. It’s the kind of no-fuss dessert I can throw together for last-minute guests or whenever I want something sweet, tart, and warm. Plus, I can dress it up with powdered sugar, whipped cream, or a bit of lemon zest to make it feel extra special.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box lemon cake mix
1 (21 oz) can lemon pie filling
1 (14 oz) can sweetened condensed milk
1/2 cup unsalted butter, melted
Optional: powdered sugar, whipped cream, or lemon zest for topping
directions
I begin by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
Next, I spread the lemon pie filling evenly across the bottom of the dish. Then I pour the sweetened condensed milk over the lemon filling, creating a smooth and rich second layer.
Without stirring, I sprinkle the dry lemon cake mix evenly over the top. This layer forms the buttery crumb topping as it bakes.
I drizzle the melted butter over the cake mix, making sure to cover as much of the dry surface as possible to help everything bake evenly.
The cake goes into the oven for 35 to 40 minutes, until the top is golden and bubbly around the edges. Once out of the oven, I let it cool for at least 15 minutes so it can set slightly before serving.
If I’m feeling fancy, I top it with a dusting of powdered sugar, a dollop of whipped cream, or a little grated lemon zest for extra zing.
Servings and timing
Servings: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 390 kcal per serving
Variations
Sometimes I like to add a handful of fresh or frozen blueberries over the lemon pie filling for a lemon-blueberry twist. If I want a little crunch, I sprinkle chopped almonds or coconut flakes on top before baking. I’ve also tried this recipe with a vanilla or white cake mix when I want a milder lemon flavor, and it still turns out great.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to enjoy another slice, I reheat it in the microwave for about 20–30 seconds to bring back that warm, gooey texture. It can also be enjoyed cold if I’m in the mood for a chilled dessert.
FAQs
Can I use homemade lemon pie filling?
Yes, I’ve made it with homemade filling before and it works beautifully. Just make sure the consistency is similar to canned so it layers properly.
Do I need to prepare the cake mix before adding it?
No, I use the dry mix straight from the box. That’s what makes this a true “dump” cake—everything is layered without mixing.
Can I make this dessert ahead of time?
Yes, I often bake it a few hours ahead and reheat before serving. It also tastes great at room temperature or cold from the fridge.
Is it possible to make this with a different flavor cake mix?
Definitely. I’ve tried it with vanilla and white cake mix when I want the lemon flavor to be more subtle. It still bakes up beautifully.
Can I freeze lemon dump cake?
Yes, I freeze individual portions in airtight containers. When I want to serve it, I thaw it in the fridge overnight and warm it in the microwave.
Conclusion
This Lemon Dump Cake is everything I love about baking: simple, flavorful, and incredibly satisfying. It’s perfect for any season, especially when I want a bright, citrusy dessert that doesn’t require a lot of prep. Whether I serve it at a party or scoop it straight from the dish for a late-night treat, it never disappoints.
Print
Lemon Dump Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This easy lemon dump cake layers lemon pie filling, sweetened condensed milk, and cake mix into a rich, citrusy dessert with minimal effort and maximum flavor.
Ingredients
1 box lemon cake mix
1 (21 oz) can lemon pie filling
1 (14 oz) can sweetened condensed milk
1/2 cup unsalted butter, melted
Optional toppings: powdered sugar, whipped cream, lemon zest
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread lemon pie filling evenly across the bottom of the dish.
Pour sweetened condensed milk over the filling to create a rich second layer.
Sprinkle dry lemon cake mix evenly over the top—do not stir.
Drizzle melted butter across the surface to moisten the cake mix.
Bake for 35–40 minutes, until golden on top and bubbly around the edges.
Let cool for at least 15 minutes before serving.
Top with powdered sugar, whipped cream, or lemon zest if desired.
Notes
Add blueberries for a fruity twist.
For a milder lemon flavor, use vanilla or white cake mix.
Sprinkle chopped almonds or coconut flakes for added texture.
Serve warm, room temperature, or chilled—delicious all ways.
Store in fridge up to 4 days; reheat gently in the microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
