Citrus Lemon Dump Cake (Printable)
Bright, zesty layers of tangy lemon and sweet citrus with buttery cake topping. Quick and easy dessert ready in under an hour.
# What You'll Need:
→ Fruit Layer
01 - 2 cups lemon pie filling, store-bought or homemade
02 - 1 cup mandarin orange segments, drained if canned
03 - 1 tablespoon fresh lemon zest, from 1–2 lemons
→ Cake & Topping
04 - 1 box (15.25 oz) yellow cake mix
05 - ½ cup unsalted butter, melted
06 - ½ cup whole milk
07 - ¼ cup granulated sugar, optional for additional sweetness
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or cooking spray.
02 - Spread lemon pie filling evenly across the bottom of the prepared baking dish.
03 - Distribute mandarin orange segments over the lemon filling. Sprinkle fresh lemon zest evenly across the fruit layer.
04 - Pour dry yellow cake mix over the fruit layer in an even layer. Do not stir or mix the ingredients.
05 - Drizzle melted butter and whole milk evenly over the cake mix, ensuring dry powder is thoroughly moistened. Sprinkle granulated sugar over the surface if desired.
06 - Bake for 35–40 minutes until the top is golden brown and edges are bubbling with fruit filling.
07 - Let the cake rest for at least 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.
# Expert Advice:
01 -
- It comes together in literally ten minutes with almost zero effort
- The contrast between bright citrus and buttery cake is absolutely addictive
02 -
- Dont stir the cake mix into the fruit layer, or you'll lose that magical texture contrast
- Cooling time is essential, or you'll end up with a runny mess instead of distinct layers
03 -
- Room temperature ingredients help the layers meld better during baking
- Rotate the pan halfway through baking for even golden color