Lemon Dump Cake
Ingredients:
- 1 can (21 oz / 595 g) lemon pie filling
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (225 g) unsalted butter, melted
- 1 teaspoon lemon zest (optional)
- Powdered sugar for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the prepared baking dish. Sprinkle the lemon zest over the filling if using.
- Evenly sprinkle the dry cake mix over the lemon layer. Do not stir.
- Pour the melted butter evenly over the cake mix, covering as much as possible.
- Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
- Let the cake cool for 10–15 minutes before serving.
Serving Suggestions:
Serve warm or chilled with whipped cream, vanilla ice cream, or a few fresh berries for a refreshing citrus dessert.