5-Ingredient Lemon Dump Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 box (430g) yellow cake mix</li><li class="ingredients-single-item">115g unsalted butter, cold and thinly sliced</li><li class="ingredients-single-item">2 lemons (juice and zest)</li><li class="ingredients-single-item">1 can (400g) lemon pie filling</li><li class="ingredients-single-item">150ml water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 33cm (9x13-inch) baking dish</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Juicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and position a rack in the middle. Lightly grease your 23cm x 33cm baking dish with a small amount of butter or cooking spray. This prevents the cake from sticking and makes serving easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wash your lemons thoroughly under warm water, as you'll be using both the juice and zest. Using your microplane or zester, carefully remove the yellow zest from both lemons, being careful to avoid the bitter white pith beneath. The oils in the zest contain intense lemon flavor that will permeate throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cut the zested lemons in half and juice them completely, straining out any seeds. You should get approximately 60-80ml of fresh juice. Fresh lemon juice provides a bright, authentic flavor that bottled versions simply can't match.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the lemon pie filling into your prepared baking dish and spread it evenly across the bottom. The thick consistency of pie filling creates a luscious pudding-like layer that will contrast beautifully with your cake topping.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium bowl, combine the lemon juice, lemon zest, and water. Pour this mixture over the pie filling, but do not stir. The liquid will help create moisture throughout the cake while adding extra lemon flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle the dry cake mix evenly over the liquid mixture, ensuring it covers the entire surface. Use a gentle hand to spread it into an even layer without pressing down. The dry cake mix will hydrate during baking and form a perfect crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the thin slices of cold butter evenly over the cake mix, covering as much of the surface as possible. The cold butter will melt during baking, creating pockets of richness and helping the top develop a golden, slightly crisp texture. Any areas without butter might remain powdery, so aim for good coverage.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-50 minutes until the top is golden brown and the edges are bubbling slightly. You'll notice the cake developing distinct layers as it bakes—a custard-like bottom from the pie filling and a buttery cake layer on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let the cake cool for at least 15 minutes before serving. This cooling period allows the layers to set properly and makes serving neater. The cake can be served warm or at room temperature, perhaps with a dusting of icing sugar or a scoop of vanilla ice cream for extra indulgence.</li></ol>