Lemon Dump Cake

Lemonade Dump Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Lemon pie filling: Gives the dessert its thick lemon base.
Crushed pineapple: Adds fruit pieces, juice and mild acidity.
Frozen lemonade concentrate: Adds lemonade flavor without adding too much liquid.
Lemon cake mix: Bakes into the cakey crust. (I used this one!)
Melted butter: Moistens the cake mix and helps it brown.
Lemon zest: Adds tangy lemon flavor to the crust.
Powdered sugar: Adds light sweetness to this lemon dessert with cake mix after the cake cools.

How to Make Lemon Pineapple Dump Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the pan: Grease the baking dish with nonstick cooking spray.
Add the lemon filling: Spread the lemon pie filling in the bottom of the prepared baking dish.
Add the pineapple: Spoon the undrained crushed pineapple across the filling.
Add the lemonade: Drizzle thawed lemonade concentrate across the fruit.
Add the cake mix: Sprinkle dry lemon cake mix in an even layer.
Add butter and zest: Pour melted butter slowly over the top of the cake mix and add lemon zest on top.
Bake the cake: Bake until the crust is golden brown and the fruit bubbles at the edges.
The finishing touches: Cool the cake before dusting with powdered sugar.    

Substitutions and Variations

White cake mix: Use white cake mix for a lighter citrus taste in the crust.
Pie filling swap: Two cans of lemon pie filling can replace the pineapple. I recommend that you double the lemonade concentrate in that case, as the pineapple juice won’t be there to hydrate the cake mix.
Cream cheese layer: Scatter small cubes of cream cheese with the fruit for a lemon cream cheese dump cake.
Add blueberries: Add blueberries to the fruit layer for lemon-blueberry flavor.
Add some crunch: Add chopped pecans with the cake mix for a nutty crust.
Topping swap: Whipped topping or yellow sanding sugar works in place of powdered sugar, or alongside it.
Gluten-free version: Use a gluten-free yellow, vanilla or lemon cake mix. Check the lemon pie filling, lemonade concentrate, crushed pineapple and powdered sugar labels too, just in case.

Serving Suggestions

With a drink: Brew some cinnamon dolce lattes or make a kiwi strawberry smoothie to pair with your dump cake.
With other desserts: Make a dessert tray, perhaps adding buckeye cookies, Boston cream cupcakes or mini strawberry pies for contrast.

How to Store 

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze lemon dump cake in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in the microwave or pop it in the oven or air fryer.