5-Ingredient Lemon Dump Cake Recipe

Learn how to make this homemade 5-Ingredient Lemon Dump Cake with the best foolproof method! This easy baking recipe combines boxed cake mix with fresh lemons for a quick, impressive dessert that practically makes itself. Perfect for beginners who want maximum flavor with minimal effort!

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

45 mins

Serves:

1 cake (12 slices)

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in 5-Ingredient Lemon Dump Cake Recipe?

This simple dump cake requires just 5 key ingredients: a box of yellow cake mix, unsalted butter (cold and thinly sliced), 2 fresh lemons (for juice and zest), a can of lemon pie filling, and water. These basic ingredients create a delightful layered dessert with minimal effort.

How to cook 5-Ingredient Lemon Dump Cake Recipe at home?

Learn how to cook 5-Ingredient Lemon Dump Cake Recipe by layering the ingredients without mixing. Spread lemon pie filling in a greased baking dish, add lemon juice/zest mixed with water, sprinkle dry cake mix on top, arrange butter slices over the surface, and bake at 180°C for 45-50 minutes until golden brown with bubbling edges. Let cool before serving.

Can I use bottled lemon juice instead of fresh lemons in a dump cake?

While bottled lemon juice will work in a pinch, fresh lemons are highly recommended for the best flavour. Fresh lemons provide both juice and zest, which contains essential oils that give a more authentic, vibrant taste and aroma that bottled versions simply cannot match.

Why is it called a "dump cake" and how does it differ from regular cake?

The name "dump cake" comes from the simple preparation method where ingredients are dumped into the baking dish without mixing. Unlike traditional cakes requiring creaming, folding or beating, dump cakes form distinct layers during baking: a moist, pudding-like bottom and a buttery, crisp top crust.

How can I store leftover lemon dump cake and how long will it keep?

Store leftover lemon dump cake covered in the refrigerator for up to 5 days. For best texture, allow it to come to room temperature before serving or warm individual slices briefly in the microwave. You can also freeze portions in airtight containers for up to 3 months.

Want to try something else in ...