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
