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–+ servings
Homemade lemon dump cake with a crumbly topping, oozing lemon filling, whipped cream, and fresh lemon wedges on a white plate with a spoon.

Lemon Dump Cake

This 3-ingredient Lemon Dump Cake is a foolproof, bright, and tangy dessert that comes together in minutes. With a gooey lemon filling and a buttery crisp topping, it's the perfect treat for busy weeknights, potlucks, or last-minute guests.
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Course: Dessert
Cuisine: American
Keyword: 3 ingredient lemon dump cake, Easy lemon dump cake, Lemon cream cheese dump cake, lemon dump cake, Lemon dump cake pioneer woman, Lemon dump cake with condensed milk, Old fashioned lemon dump cake
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12
Calories: 290kcal
Cost: $6

Equipment

  • 9x13 inch baking dish (Glass or ceramic preferred)
  • Spatula or Spoon (For spreading the pie filling evenly)
  • Knife (To slice butter thinly)
  • Measuring cups (For butter and optional ingredients)

Ingredients

Basic Lemon Dump Cake

  • 1 box Yellow cake mix - 15.25 oz
  • 1 can Lemon pie filling - 21 oz
  • ½ cup Unsalted butter - Cold, cut into thin slices

Optional Additions & Variations

  • ½ teaspoon Lemon zest - Enhances citrus flavor
  • 1 tablespoon Fresh lemon juice - Adds tanginess
  • ¼ teaspoon Salt - If using unsalted butter
  • ½ cup White chocolate chips - For extra sweetness
  • 1 cup Fresh blueberries - For a lemon blueberry variation
  • 8 oz Cream cheese Softened - for a lemon cream cheese version

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray. Gather all ingredients.
  • Pour the lemon pie filling into the baking dish and spread evenly.
  • Sprinkle the dry cake mix evenly over the pie filling. Do not mix.
  • Arrange thin slices of butter over the top, covering as much as possible.
  • Sprinkle lemon zest over the top for more citrus flavor. (Optional: Add blueberries or cream cheese variation).
  • Bake for 35-40 minutes or until golden brown on top and bubbly around the edges.
  • Let the cake cool for 10 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 100g | Calories: 290kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 290mg | Potassium: 40mg | Fiber: 1g | Sugar: 28g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 0.8mg