Lemon Dump Cake With Lemon Pie Filling

by Chef Adel
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Lemon Dump Cake With Lemon Pie Filling

This Lemon Dump Cake With Lemon Pie Filling recipe is guaranteed to tickle your taste buds and brighten your day. This isn’t just any cake; it’s like sunshine packed into a baking dish, ready to burst into rays of flavor with each bite.

You know, sometimes life does hand you lemons, and what do we do? We bake! Gone are the days when you’d scratch your head, pondering over complicated recipes that require you to whisk things by hand till your arm aches or measure ingredients so precise, you’d think you were preparing a potion rather than a dessert. Nah, we’re keeping it real simple and sweet—quite literally.

How to make Lemon Dump Cake With Lemon Pie Filling

Lemon Dump Cake with Lemon Pie Filling is a delightful dessert that’s incredibly easy to make. It typically involves layering a few simple ingredients in a baking dish, then baking until golden and bubbly.

Ingredients:

  • Lemon Pie Filling: The star of the show, folks! You’ll need about 2 cans (22 oz) of this golden, tart delight to lay the foundation of your cake. It’s like the first brushstroke on a canvas – crucial and vibrant.
  • Yellow Cake Mix: 1 box of this bad boy will do. It’s like your trusty sidekick in this epic baking journey.
  • Butter: ¾ cup (yes, the real deal – no substitutes!) melted down to its glorious, liquid gold form.
  • Lemon Zest: From about 1 lemon because we’re here to zest things up a notch. It’s all about adding that extra punch of lemony goodness.
  • Powdered Sugar: A sweet dusting to finish; about ½ cup should cover it – literally! It’s the hat tip to a masterpiece, the final flourish.

Instructions

  1. Prep Station: Preheat your oven to 350°F (175°C). Find your favorite 9×13-inch baking dish and grease it lightly. We’re setting the stage for our showstopper, you see.
  2. First Layer, Coming Right Up: Pour the lemon pie filling into the baking dish. Spread it out evenly, like you’re painting the canvas of yum.
  3. The Middle Child: Next, evenly sprinkle the yellow cake mix right on top of the lemon filling. No mixing, no stirring – just let it snow, let it snow, let it snow.
  4. Butter Me Up: Drizzle that melted butter all over the cake mix. No dry patch should be left behind; we’re going for gold here.
  5. A Zesty Touch: Sprinkle the lemon zest atop this masterpiece-in-the-making. It’s all about layering those flavors.
  6. Bake to Perfection: Pop it in the oven and let it bake for about 45 minutes or until the top starts to look golden and crispy. That’s the moment we live for, my friends.
  7. Cool & Dust: Let it cool for a bit before you go all Jackson Pollock with the powdered sugar. It’s the snowfall our cakey landscape deserves.

Tips & Tricks:

  • Room for Creativity: Feeling adventurous? Add a scoop of vanilla ice cream on top or, dare I say, a dollop of whipped cream. Go wild!
  • Play with Textures: If you’re all about that crunch, throw in some crushed nuts before baking for an extra layer of surprise.
  • Make it Ahead: This bad boy can be made a day in advance. Just cover and chill, then reheat to get that top layer all crispy again.
  • Storage Magic: Leftovers (if any) can hang out in the fridge, snug in an airtight container for up to 3 days. Though, let’s be real, what leftovers?

What to serve with

Let’s roll up our sleeves and craft a pairing that’ll make your taste buds sing louder than a choir on a Sunday morning!

Let’s talk cool contrasts first—ice cream is a no-brainer, right? A scoop of velvety vanilla ice cream nestling next to your warm slice of lemon dump cake is like a friendly hug for your palette. It’s the yin to the cake’s yang, the moon to its sun, a classic duo that stands the test of time.

But then there’s whipped cream, airy as a cloud and just as dreamy. A generous puff on top adds a creamy dimension that simply plays so well with the tartness of the lemon. Why not get fancy and add a dash of lemon zest to your whipped cream for that extra zippy zing?

If you’re feeling bold, let’s talk tangy berries. Strawberries, raspberries, or a medley – you name it – they’ll add a burst of freshness and a pop of color that’s as much a feast for the eyes as it is for the mouth. And hey, it’s practically a serving of fruit, so let’s chalk that up as a win.

Craving something nutty? Sprinkling a handful of toasted almonds over your cake slice isn’t just smart—it’s genius! You get that delightful crunch that dances so nicely with the soft, indulgent texture of the cake—talk about a culinary tango!

Oh, and for those who stand firm in the ‘more is more’ camp, a caramel drizzle could be your ticket to euphoria town. The deep, sweet essence of caramel alongside the zesty lemon flavor? Well, let’s just say it’s a pairing that’s got sass and class.

For the beverage brigade, how about a nice hot cup of tea? Chamomile or Earl Grey, the steam curling up like a siren’s call, works like a charm to cleanse your palate between those indulgent bites.

And just when you thought we were done, how about a cheeky lemon liqueur for the grown-ups? A small glass to sip on because why not keep the lemon theme going strong?

Ingredients Substitutes

Lemon Pie Filling Lemon Dump Cake
Lemon Pie Filling Lemon Dump Cake

Whipping up a Lemon Dump Cake that’s not only a piece of cake (pun absolutely intended) but also flexes its muscles in the face of any ingredient hiccups. Whether you’re running low on a key player or just feeling adventurous, I’ve got you covered with some A-plus substitutes that’ll keep your baking boat sailing smoothly.

Yellow Cake Mix

No yellow cake mix in the pantry? No problemo. A white cake mix can stand in just fine—like swapping out a golden retriever for a labrador; different but equally lovable. Feeling extra crafty? Channel your inner kitchen wizard with a blend of flour, sugar, baking powder, and a pinch of salt. The beauty of making your own mix is the freedom to add a hint of lemon zest or juice to keep that zesty theme going strong.

Butter

Butter is key, but what if it vanished from your fridge? Keep calm and reach for a substitute. Coconut oil is a fantastic swap-out here, adding a touch of tropical flair that oddly complements the lemon. For those navigating the dairy-free seas, any plant-based butter or margarine will do the trick, ensuring your cake comes out just as divine.

Lemon

If life hasn’t given you lemons for that zest, hang tight—there’s a workaround. A dab of lemon extract or a sprinkle of lemonade powder can mimic that tangy punch we’re after. Sure, the texture might be slightly different, but the flavor will still dance on your tongue.

Powdered Sugar

A Lemon Dump Cake without its snowy peak of powdered sugar just seems undressed. But if you find the sugar canister empty, a quick blitz of regular white sugar in your grinder or food processor gets you pretty close to the real deal. For a less conventional but equally dazzling finish, a thin glaze made from lemon juice and granulated sugar drizzled over the top will glisten like a morning dew.

Final Thoughts

So, there you have it—the blueprint to creating a dessert that’s bound to make your tastebuds do a happy dance. Lemon Dump Cake with Lemon Pie Filling is not just a dessert; it’s a beacon of joy, a celebration of simplicity, and a testament (oops, let’s go with a ‘shining example’) to the fact that delicious doesn’t have to be complicated. 

More Dump Cake Recipes:

Lemon Dump Cake With Lemon Pie Filling

Lemon Dump Cake With Lemon Pie Filling

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 328 calories 29 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Lemon Pie Filling: The star of the show, folks! You'll need about 2 cans (22 oz) of this golden, tart delight to lay the foundation of your cake. It's like the first brushstroke on a canvas – crucial and vibrant.
  • Yellow Cake Mix: 1 box of this bad boy will do. It's like your trusty sidekick in this epic baking journey.
  • Butter: ¾ cup (yes, the real deal – no substitutes!) melted down to its glorious, liquid gold form.
  • Lemon Zest: From about 1 lemon because we're here to zest things up a notch. It's all about adding that extra punch of lemony goodness.
  • Powdered Sugar: A sweet dusting to finish; about ½ cup should cover it – literally! It's the hat tip to a masterpiece, the final flourish.

Instructions

  1. Prep Station: Preheat your oven to 350°F (175°C). Find your favorite 9x13-inch baking dish and grease it lightly. We're setting the stage for our showstopper, you see.
  2. First Layer, Coming Right Up: Pour the lemon pie filling into the baking dish. Spread it out evenly, like you're painting the canvas of yum.
  3. The Middle Child: Next, evenly sprinkle the yellow cake mix right on top of the lemon filling. No mixing, no stirring – just let it snow, let it snow, let it snow.
  4. Butter Me Up: Drizzle that melted butter all over the cake mix. No dry patch should be left behind; we're going for gold here.
  5. A Zesty Touch: Sprinkle the lemon zest atop this masterpiece-in-the-making. It's all about layering those flavors.
  6. Bake to Perfection: Pop it in the oven and let it bake for about 45 minutes or until the top starts to look golden and crispy. That's the moment we live for, my friends.
  7. Cool & Dust: Let it cool for a bit before you go all Jackson Pollock with the powdered sugar. It's the snowfall our cakey landscape deserves.

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