Lemon Dump Cake Recipe

Lemon cake mix: A pre-packaged mix that simplifies the baking process and adds a lemony flavor to the cake.

Lemon pie filling: A rich and tangy filling that serves as the base layer of the cake.

Butter: Melted butter is drizzled over the cake mix to create a golden brown, crispy topping.

When drizzling the melted butter over the cake mix, make sure to distribute it as evenly as possible. This ensures that the cake bakes uniformly and achieves a consistent golden brown crust. If you notice any dry spots, gently use a spoon to spread the butter or add a bit more to those areas.

• lemon cake mix - Substitute with yellow cake mix: Adding lemon zest or lemon extract to the mix can replicate the lemon flavor.

• lemon cake mix - Substitute with white cake mix: Adding lemon juice and lemon zest can achieve a similar lemony taste.

• lemon pie filling - Substitute with lemon curd: It has a similar consistency and a strong lemon flavor.

• lemon pie filling - Substitute with homemade lemon filling: Combine lemon juice, sugar, cornstarch, and water to create a similar filling.

• melted butter - Substitute with melted margarine: It provides a similar texture and moisture content.

• melted butter - Substitute with coconut oil: It can add a subtle coconut flavor and similar moisture.

• Allow the lemon dump cake to cool completely at room temperature before storing. This ensures that the dessert sets properly and maintains its texture.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the cake to an airtight container. Store it in the refrigerator for up to 4-5 days. This keeps the lemon pie filling fresh and the cake mix topping crisp.

• If you prefer to freeze the lemon dump cake, first cut it into individual servings. This makes it easier to thaw and enjoy later. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy a frozen piece, thaw it in the refrigerator overnight. This gradual thawing helps maintain the dessert's texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed lemon dump cake on a baking sheet and cover it loosely with aluminum foil. Warm it in the oven for about 10-15 minutes, or until heated through. This revives the buttery topping and lemony filling.

• For a quicker option, you can microwave individual servings. Place a piece on a microwave-safe plate and heat on medium power for 30-60 seconds, checking frequently to avoid overheating.

• Always ensure the lemon dump cake is stored in a cool, dry place if not refrigerating immediately. Avoid leaving it out at room temperature for extended periods, especially in warm climates, to prevent spoilage.

• If you notice any changes in texture, color, or smell, it's best to discard the dessert to ensure food safety.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover lemon dump cake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from over-browning.
  4. Heat for about 15-20 minutes or until warmed through.
  5. Remove the foil for the last 5 minutes if you want to crisp up the top layer.

• Microwave Method:

  1. Place a portion of the lemon dump cake on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the lemon dump cake in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. This method will help maintain a crispy top while warming the inside.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add a small portion of the lemon dump cake to the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. This method is great for achieving a slightly caramelized bottom layer.

• Oven: Used to bake the lemon dump cake at a consistent temperature of 350°F (175°C).

• Baking dish: The container in which you spread the lemon pie filling and layer the cake mix and butter.

• Spatula: Useful for spreading the lemon pie filling evenly in the baking dish.

• Measuring cup: Essential for measuring out ½ cup of melted butter accurately.

• Microwave or stovetop: Needed to melt the butter before drizzling it over the cake mix.

• Oven mitts: Important for safely handling the hot baking dish when placing it in and removing it from the oven.

• Cooling rack: Allows the cake to cool slightly before serving, ensuring it sets properly.

• Knife: Handy for cutting the cake into portions once it has cooled slightly.

Pre-measure ingredients: Measure out the lemon cake mix and melted butter in advance to streamline the process.

Use non-stick spray: Coat the baking dish with non-stick spray to make cleanup easier.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Evenly distribute: Use a spatula to evenly spread the lemon pie filling and cake mix for consistent baking.

Preheat oven early: Start preheating your oven before you begin assembling the ingredients to save time.