Lemon Dump Cake
Serves: 8–10
🧾 Ingredients
1 box lemon cake mix
1 can (21 oz / ~600 g) lemon pie filling
1 can (20 oz / ~560 g) crushed pineapple, undrained
1/2 cup (115 g) unsalted butter, melted
Optional: 1 tsp vanilla extract
👩🍳 Instructions
- Preheat & prep
Preheat oven to 175°C (350°F)
Grease a 9×13 inch (23×33 cm) baking dish - Layer (don’t mix!)
Spread lemon pie filling evenly in the dish
Pour crushed pineapple (with juice) over it
Sprinkle dry cake mix evenly on top - Add butter
Drizzle melted butter evenly over the cake mix
Try to cover as much dry mix as possible - Bake
Bake for 40–45 minutes
Top should be golden and slightly crisp - Cool & serve
Let cool for 10–15 minutes
Serve warm
🍽️ Serving Ideas
With whipped cream
Vanilla ice cream 🍨
Dust with powdered sugar
✨ Tips
Don’t stir—layers create the magic texture
If some dry spots remain, drizzle a bit more melted butter
Add shredded coconut for a tropical twist 🥥