Lemon Dump Cake Recipe

Lemon cake mix: A pre-packaged mix that provides the base flavor and structure for the cake.

Lemon pie filling: A sweet and tangy filling that adds moisture and a burst of lemon flavor to the cake.

Butter: Melted butter is drizzled over the cake mix to create a rich and golden crust.

When drizzling the butter over the cake mix, make sure to cover as much surface area as possible to ensure an even bake. If you notice any dry spots after drizzling, use a spoon to gently spread the butter over those areas. This will help achieve a uniformly golden brown and bubbly top.

• lemon cake mix - Substitute with yellow cake mix with lemon zest: Yellow cake mix can provide a similar base, and adding lemon zest will give it the citrus flavor.

• lemon cake mix - Substitute with white cake mix with lemon extract: White cake mix is neutral and can be flavored with lemon extract to mimic the lemon cake mix.

• lemon pie filling - Substitute with homemade lemon curd: Lemon curd has a similar consistency and flavor profile, making it a good substitute.

• lemon pie filling - Substitute with lemon pudding mix: Prepared lemon pudding can provide a similar texture and lemon flavor.

• butter - Substitute with margarine: Margarine can be used in place of butter for a similar fat content and texture.

• butter - Substitute with coconut oil: Coconut oil can provide a similar moisture content and richness, though it will add a slight coconut flavor.

• Allow the lemon dump cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer the cake to an airtight container. Store at room temperature for up to 2 days.

• If you prefer to refrigerate, place the lemon dump cake in an airtight container or cover it well with plastic wrap. It will keep in the refrigerator for up to 5 days.

• To freeze, first ensure the cake is completely cooled. Cut the lemon dump cake into individual portions for easier thawing and serving.

• Wrap each portion tightly in plastic wrap, then place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• The lemon dump cake can be frozen for up to 3 months. When ready to enjoy, thaw the desired portions in the refrigerator overnight.

• For a quick thaw, you can also leave the wrapped portions at room temperature for a few hours. Once thawed, you can reheat the cake in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

• If you notice any changes in texture or flavor after freezing, consider serving the lemon dump cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its taste.

• 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 again.

• Microwave Method:

  1. Place a portion of the lemon dump cake on a microwave-safe plate.
  2. Cover it with a microwave-safe cover 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, as the lemon pie filling can get very hot.

• 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 or use a piece of parchment paper.
  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. Use a non-stick skillet and place it over medium-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 and moisture.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. This method is great for small portions and keeps the butter flavor intact.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• Baking dish: Use to spread the lemon pie filling and layer the cake mix.

• Spatula: Helps to spread the lemon pie filling evenly in the baking dish.

• Measuring cup: Measure out 1 cup of melted butter accurately.

• Microwave or stovetop: Melt the butter before drizzling it over the cake mix.

• Oven mitts: Protect your hands when placing the baking dish in and out of the oven.

• Cooling rack: Place the baking dish on it to cool slightly before serving.

• Knife: Use to cut and serve the cake once it has cooled slightly.

Pre-measure ingredients: Measure out the lemon cake mix and butter ahead of time to streamline the process.

Use parchment paper: Line the baking dish with parchment paper for easy cleanup.

Melt butter in microwave: Quickly melt the butter in the microwave to save time.

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.