Lemon Pie Dump Cake
Oh darling, let me tell you about my latest creation—a Lemon Pie Dump Cake that’s as zesty as my personality and twice as sweet!
You know how I love to keep things simple (because who has time for complicated when there’s so much fabulousness to maintain?), and this little number is the epitome of easy-breezy baking.
With just a handful of ingredients and zero baking skills required, you’ll have a dessert that tastes like you spent hours slaving away in the kitchen—when in reality, you were just trying not to spill your coffee while you drizzled the butter.
This cake is like sunshine on a plate, perfect for those days when you need a little extra sparkle in your life. And let’s be real—anything that involves cake mix and canned pie filling is my kind of magic.
So, grab your spatula, darling, and let’s whip up a dessert that’s sure to impress, even if you’re more of a kitchen klutz than a culinary queen!
Lemon Pie Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box yellow cake mix because who has time to bake from scratch?
- 2 cans lemon pie filling get ready for that zesty goodness
- 1/2 cup unsalted butter melted (or as I like to call it, liquid gold)
- 1/4 cup lemon juice for an extra citrus kick
- 1/4 cup shredded coconut optional, but hey, why not get tropical?
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish—yes, the big one you only use for special occasions or when you feel fancy.
- Spread the lemon pie filling evenly in the dish. Try not to eat it straight out of the can (no judgment if you do, though).
- Sprinkle the cake mix over the filling like you’re dusting it with magical baking fairy dust.
- Drizzle that melted butter and lemon juice over the cake mix. If you’re feeling extra fancy, toss the coconut on top. It’s like a beach vacation in a baking dish!
- Bake for 45-50 minutes or until it’s golden brown and bubbly. Try not to hover by the oven, but let’s be real—you will.
- Let it cool slightly before diving in. Enjoy your zesty lemon creation that’s basically sunshine in dessert form!
Notes
Nutrition
Diva's Terrific Tweaks
Lemon Blueberry:
Toss in 1 cup of fresh or frozen blueberries for a lemony-blueberry love affair.
Lemon Raspberry:
Add 1 cup of raspberries to give it that sweet yet tangy twist. You’ll feel like a pastry chef!
Lemon Poppy Seed:
Mix in 2 tablespoons of poppy seeds to the cake mix. Now it’s practically a breakfast item!
Presentation Suggestions:
– Serve with a dollop of whipped cream or a scoop of vanilla ice cream—because life is too short for calorie counting.
– Garnish with lemon slices and a sprinkle of powdered sugar. People will think you’re a professional baker. (You don’t have to tell them it’s a dump cake!)
– Use a yellow plate to really make that lemon pop. It’s all about the aesthetics, darling!
Ready to whip up some lemony magic?
Grab your ingredients and let’s get this dump cake party started—your taste buds will thank you! 🍋
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