Lemon Pie Dump Cake
This **Lemon Pie Dump Cake** is your one-way ticket to citrus heaven, with layers of lemony goodness topped with a buttery, golden cake crust. It's so easy to make, you'll have time to kick back and enjoy a slice (or two) before anyone even knows you’ve been in the kitchen!
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
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Nutrition
Calories: 320kcalCarbohydrates: 52gProtein: 2gFat: 12g
Tried this recipe?Let us know how it was!