Lemon Dump Cake
Ingredients:
1 can (21 oz) lemon pie filling
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1 cup shredded coconut (optional)
1 cup chopped nuts (such as almonds or pecans) (optional)
1 teaspoon lemon zest (optional, for extra lemon flavor)
Vanilla ice cream or whipped cream for serving (optional)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Base:
Pour the lemon pie filling evenly into the bottom of a 9×13-inch baking dish.
Add the Cake Mix:
Sprinkle the dry yellow cake mix evenly over the lemon pie filling. Do not stir.
Add Butter and Toppings:
Drizzle the melted butter evenly over the cake mix. If using, sprinkle the shredded coconut and chopped nuts on top. Add lemon zest for extra flavor, if desired.
Bake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
Cool and Serve:
Allow the cake to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Prep Time: 10 minutes | Cook Time: 40-45 minutes | Total Time: 50-55 minutes
Kcal: 350 kcal per serving | Servings: 12 servings