Lemon Icebox Dump Cake
Oh honey, if you’re looking for a dessert that lets you shine without breaking a sweat, then you’ve found your new best friend: Lemon Icebox Dump Cake.
I mean, what’s better than a sweet, tangy, ice-cold dessert that practically makes itself while you lounge in the sun sipping lemonade? Answer: Nothing.
This cake is as easy as it gets—seriously, if you can open a can, you’re halfway there! Forget about turning on the oven, because we’re taking this straight to the fridge, darling.
Imagine this: a layer of zesty lemon pie filling, topped with creamy sweetened condensed milk, a shower of cake mix, and a buttery drizzle to make it all come together.
Pop it in the fridge, and in just a few hours, you’ve got a dessert that’ll have everyone convinced you’re some kind of kitchen wizard.
And hey, you don’t have to tell them you spent most of that time binge-watching your favorite shows.
So whether you’re hosting a summer shindig, looking for a treat to cool you off, or just craving something sweet with a lemony kick, this Lemon Icebox Dump Cake has got you covered.
Just dump, chill, and serve—easy as pie (or, in this case, cake)!
Lemon Icebox Dump Cake
Equipment
- 1 9" x 13" baking dish
Ingredients
- 1 21-ounce can lemon pie filling
- 1 14-ounce can sweetened condensed milk
- 1 15.25-ounce box lemon cake mix
- 1/2 cup unsalted butter melted (Because butter is life)
- 1 cup whipped topping for that fancy finish
Instructions
- First things first—grab your 9x13-inch baking dish and grease it up like it’s auditioning for a Slip 'N Slide.
- Spread that lemon pie filling evenly across the dish. Think of it as the luxurious base layer of your dessert fashion show.
- Pour the sweetened condensed milk on top of the lemon filling. Yes, it’s gooey. Yes, it’s fabulous.
- Now, sprinkle the dry lemon cake mix over the top like you're the cake mix fairy—don’t worry if it’s a little uneven. Perfection is overrated!
- Drizzle the melted butter over everything. This is the part where things get real delicious, real fast.
- Cover and refrigerate for at least 4 hours or, if you’re patient (who is?), overnight. Let the magic happen in the fridge.
- Once chilled, serve with a dollop of whipped topping because you deserve it.
Notes
Nutrition
Diva's Sweet Suggestions
Lemon Blueberry Icebox Dump Cake:
  -Throw in 1 cup of fresh or frozen blueberries over the lemon pie filling. Because blueberries are just little bursts of joy.
  – Swap out the lemon cake mix for vanilla cake mix to give it a mellow vibe.Â
  – Add a sprinkle of lemon zest before it chills, like confetti for your taste buds.
Lemon Raspberry Icebox Dump Cake:
  – Feeling a little wild? Use raspberry pie filling instead of lemon.Â
  – Mix 1 teaspoon of lemon extract into the sweetened condensed milk for that extra zing!Â
  – Garnish with fresh raspberries before serving because you’re fancy like that.
Lemon Coconut Icebox Dump Cake:
  – Mix 1/2 cup of shredded coconut with the dry cake mix for a tropical twist.Â
  – Switch out the lemon cake mix for white cake mix to really let the coconut shine.Â
  – Before serving, sprinkle toasted coconut on top to make it feel like a mini vacation.
Presentation Suggestions:
Serve this Lemon Icebox Dump Cake chilled in a fancy glass dish, topped with a generous swirl of whipped cream.
Garnish with a slice of fresh lemon and a sprig of mint for that “I totally didn’t just dump this together” vibe.
If you’re feeling extra, scatter a few edible flowers or candied lemon peel for that wow factor—because we all deserve a little flair, right?
Ready to chill out with the easiest, breeziest dessert ever? Give this Lemon Icebox Dump Cake a try and let the cool, tangy flavors take you to dessert heaven!
Don’t forget to share your cake-tastic creations and tag us—because no one should be left in the dark about your fabulous dessert game.
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