Ingredients
Scale
- 2 cans (21 oz each) lemon pie filling or lemon curd
- 1 box (15.25 oz) lemon or yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted or sliced
- Optional: 4 oz cream cheese, cubed
- Optional: 1/2 cup sweetened condensed milk
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread lemon pie filling or lemon curd evenly in the bottom of the dish. If using condensed milk, drizzle it over the filling.
- If using, dot cream cheese cubes over the lemon layer.
- Evenly sprinkle the dry cake mix over the filling. Do not stir.
- Pour melted butter evenly over the cake mix or lay thin slices across the surface.
- Bake for 40–45 minutes until the top is golden brown and edges are bubbling.
- Let cool for at least 15 minutes before serving. Serve warm, at room temperature, or chilled.
Notes
For best results, cover the butter evenly over the cake mix to avoid dry spots. Do not mix layers. Use quality lemon pie filling or curd for the brightest flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 47g
- Sodium: 114mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon dump cake, easy dessert, lemon cake, no-mix cake, potluck dessert