Lemon Dump Cake

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This lemon dump cake has a tart lemon-pineapple filling and browned buttery cake mix pieces. Lemonade concentrate gives the filling its sweet-tart taste, and this dessert can be served warm or chilled.

Prep Time7

Cook Time48

Cooling Time20

Total Time1 15

Course: Cake, Dessert

Cuisine: American

Keyword: how to make lemon dump cake, lemon dump cake, lemon dump cake recipe, lemonade dump cake

Servings: servings

Author: Bella Bucchiotti

Equipment

Ingredients

21 Ounces lemon pie filling canned
20 Ounces crushed pineapple canned, undrained
½ Cup frozen lemonade concentrate thawed
15 ¼ Ounces lemon cake mix boxed
¾ Cup unsalted butter melted, plus more for greasing
1 Tablespoon lemon zest fresh
¼ Cup powdered sugar

Optional Toppings

Instructions

Preheat oven to 350°F and lightly grease a 9 x 13-inch baking dish.
Evenly spread the lemon pie filling over the bottom of the pan.
Evenly spoon the undrained crushed pineapple over the lemon pie filling.
Drizzle the lemonade concentrate over the pineapple.
Evenly sprinkle the lemon cake mix on top.
Slowly pour the melted butter over the cake mix.
Sprinkle lemon zest on top.
Bake for 45 to 48 minutes or until cake is baked through.
Cool for 15 to 20 minutes before dusting with powdered sugar.
Slice and serve.

Notes

Use frozen concentrate: Ready-to-drink lemonade is too watery for this filling.
Don’t drain the pineapple: The can juice is part of the fruit layer.
Spread the cake mix evenly: Thick mounds of dry mix can leave powdery areas.
Pour butter slowly: Cover pale dry spots first.
Cool before sugar: Hot fruit filling will dissolve powdered sugar.

Nutrition

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