Lemon Dump Cake
You might think a dessert called “dump cake” sounds unappealing, but it’s anything but. This simple yet satisfying treat combines the zest of lemon with a delightful buttery crust, making it a perfect addition to any gathering or just a weeknight indulgence. With minimal effort and a few ingredients, you can create something that impresses. Curious about how it all comes together or the unique history behind this dessert? You’ll find that the process is as enjoyable as the final result.
Why You’ll Love This Recipe
When it comes to desserts, you’ll love this Lemon Dump Cake for its simplicity and delightful flavors. It requires only 3 to 4 ingredients, making it a breeze to prepare. You’ll spend just 5 to 15 minutes getting everything ready, and there’s no mixing involved. Simply layer the ingredients in a baking dish, and you’re good to go!
The citrus flavor from the lemon pie filling and cake mix creates a revitalizing treat that balances sweet and tart notes. As it bakes, a buttery crust forms, adding a delicious texture. The use of simple ingredients helps streamline the preparation process, ensuring you can whip this up in no time.
If you’re feeling indulgent, you can include cream cheese for a creamy, pudding-like consistency. This dessert is perfect for gatherings like potlucks or summer events, and it’s easy to store in the fridge for several days or even freeze for later.
You can serve it warm, at room temperature, or cold, depending on your preference. Plus, it’s simple to customize with optional toppings like whipped cream, vanilla ice cream, or fresh lemon slices.
With such flexibility, you’ll find that this Lemon Dump Cake fits right into any occasion. Enjoy!
History
Lemon Dump Cake has a fascinating history rooted in Southern culinary traditions. The first known recipe for a dump cake appeared in a Southern church cookbook in 1924, called “Carolina Cookery from Quaker Kitchens.” It involved mixing wet ingredients into dry ones and then baking the mixture into a simple cake.
However, the version we enjoy today evolved in the 1950s with the introduction of boxed cake mixes. This newer method layers cake mix over canned or fresh fruit, often topped with butter or cream. The result resembles a fruit cobbler, with the cake mix puffing up and bits of fruit seeping through. Interestingly, the concept of “dumping ingredients into one bowl” has remained a defining characteristic of this dessert.
Dump cakes gained immense popularity during the 1960s and 1970s, thanks in part to companies like Duncan Hines, which included dump cake recipes on their boxes. Classic flavors often featured Southern fruits like cherry pie filling and crushed pineapple.
Although some were skeptical about the non-mixing method, many quickly embraced the simplicity and deliciousness of these desserts. Today, variations like Lemon Dump Cake continue to capture our taste buds, blending tradition with modern flavors.
Recipe
Lemon Dump Cake
Lemon Dump Cake is a delightful and easy dessert that combines the bright, tart flavor of lemon with a tender cake topping. This dish is perfect for any occasion, from casual family dinners to festive gatherings. The beauty of this recipe lies in its simplicity; it requires minimal preparation time and uses just a few key ingredients. The result is a rejuvenating and decadent dessert that will impress your guests without keeping you in the kitchen for hours. To make Lemon Dump Cake, you’ll need lemon pie filling and a lemon cake mix, combined with butter to create a deliciously moist cake. The cake bakes to perfection, with a golden-brown top that contrasts beautifully with the luscious lemon filling underneath. This dessert is particularly great for summer gatherings because it utilizes shelf-stable ingredients that make it easy to whip up at a moment’s notice.
Whether you serve it warm or at room temperature, topped with whipped cream or a scoop of ice cream, this dessert is sure to be a hit!
Ingredients:
– 2 (21-ounce) cans lemon pie filling
– 1 (15.25-ounce) package lemon cake mix
– 2 sticks of butter (or 3/4 cup salted butter)
– Optional: cream cheese, powdered sugar, milk, whipped cream or ice cream, crushed nuts, fresh blueberries
Cooking Instructions:
- Preheat your oven to 375 degrees F (or 350 degrees F) depending on your preference.
- Pour the lemon pie filling into a 9×13″ baking dish, spreading it evenly across the bottom.
- Sprinkle the dry lemon cake mix evenly over the lemon pie filling, ensuring that it covers the filling completely.
- Slice the butter into thin pieces and distribute them evenly on top of the cake mix.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Once baked, remove from the oven and allow it to cool for a few minutes before serving.
For best results, consider layering the ingredients and refrigerating them for up to 24 hours before baking. This can enhance the flavors and make preparation even easier.
Additionally, feel free to experiment with different pie fillings or cake mixes to create unique flavor combinations. Enjoy your Lemon Dump Cake!
Final Thoughts
After enjoying the delightful Lemon Dump Cake, it’s worth considering how you can make this recipe your own. You can start by using different cake mixes like lemon, white, or yellow for a unique base.
If you’re in the mood for something different, try substituting the lemon pie filling with blueberry or strawberry. For a creamier texture, mix in some lemon curd. You can also add fruits like pineapple or blueberries for an extra flavor boost.
When preparing your cake, melt the butter for even distribution, and don’t forget to grease your baking dish. Pressing half of the crumb mixture into the base can help avoid a powdery texture. Additionally, the recipe requires minimal ingredients which makes it incredibly easy to whip up.
If you want a more luxurious feel, mixing lemon pie filling with cream cheese can enhance the creaminess.
For serving, enjoy the cake warm with vanilla ice cream, or top it with whipped cream and powdered sugar for an elegant touch. Fresh lemon slices can add a revitalizing twist.
You can prepare the cake a couple of days ahead and store it in the fridge, then reheat it gently for a delightful dessert any time!
FAQ
When making Lemon Dump Cake, you might’ve some questions about the ingredients or preparation methods.
First, you’ll need nonstick cooking spray to grease your 9×13-inch baking dish. For the base, lemon pie filling adds moisture and flavor, while lemon or yellow cake mix creates the cake layer. Unsalted or salted butter, cut into thin slices, goes on top of the cake mix.
When preparing, preheat your oven to 350°F (175°C). Spread the lemon pie filling evenly in the dish, sprinkle the cake mix over it, and arrange the butter slices on top. Bake for 35-40 minutes until the top is golden brown and bubbly. This dessert features 3 layers of sweet and tart lemon flavor, making it a delightful treat for any gathering.
Some people wonder if they can use lemon pudding mix instead of pie filling, and yes, that’s an option. Additionally, cream cheese can be added for richness.
You can store leftovers in the refrigerator for 4-5 days or freeze them for 3 months. Both glass and aluminum dishes work, but glass is preferred for even cooking.
Finally, don’t melt the butter beforehand; it should melt slowly while baking for the best texture.
Lemon Dump Cake
Ingredients
- Ingredients:
- - 2 21-ounce cans lemon pie filling
- - 1 15.25-ounce package lemon cake mix
- - 2 sticks of butter or 3/4 cup salted butter
- - Optional: cream cheese powdered sugar, milk, whipped cream or ice cream, crushed nuts, fresh blueberries
Instructions
- Cooking Instructions:
- Preheat your oven to 375 degrees F (or 350 degrees F) depending on your preference.
- Pour the lemon pie filling into a 9x13" baking dish, spreading it evenly across the bottom.
- Sprinkle the dry lemon cake mix evenly over the lemon pie filling, ensuring that it covers the filling completely.
- Slice the butter into thin pieces and distribute them evenly on top of the cake mix.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Once baked, remove from the oven and allow it to cool for a few minutes before serving.
- For best results, consider layering the ingredients and refrigerating them for up to 24 hours before baking. This can enhance the flavors and make preparation even easier.
- Additionally, feel free to experiment with different pie fillings or cake mixes to create unique flavor combinations. Enjoy your Lemon Dump Cake!
