3 Ingredient Lemon Dump Cake Recipe
This 3-ingredient lemon dump cake uses lemon pie filling, lemon cake mix, and butter for a quick dessert with bright citrus flavor and no complicated steps.
Ingredients
- 2 (21-ounce) cans lemon pie filling
- 1 box lemon cake mix I used Duncan Hines
- 3/4 cup salted butter
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- Sprinkle the lemon cake mix evenly over the top of the lemon pie filling, making sure to cover it completely.
- Cut the butter into thin slices and place them evenly over the cake mix. This will melt during baking and form a buttery crust.
- Bake for 35-45, or until the top is golden brown and the filling is bubbly.
- Allow the cake to cool slightly before serving.
Notes
- Store the cake in the refrigerator for up to 4-5 days. Cover the baking dish tightly with plastic wrap or aluminum foil or transfer to an airtight container.
- The cake can be frozen in an airtight container for up to 3 months. Allow the cake to cool completely before transferring to a container for storage.
Nutrition
Calories: 473kcalCarbohydrates: 81gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 780mgPotassium: 28mgFiber: 1gSugar: 56gVitamin A: 425IUCalcium: 113mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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