Ingredients
Scale
- 1 box (15.25 oz) Premium Cake Mix (Lemon, Chocolate, or Yellow)
- 1 can (21 oz) Fruit Pie Filling (Lemon curd or Cherry for Chocolate)
- 1/2 cup (1 stick) Unsalted Butter, melted or thinly sliced
- Optional: 1 cup White Chocolate Chips or Semi-Sweet Chocolate Chips
- Optional: Zest of 1 fresh lemon for extra zing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter or non-stick cooking spray. If you are making a “No-Bake” version, prepare your chilled crust or base in a springform pan. For the classic dump cake method, ensure your pie filling is at room temperature to allow for even spreading across the bottom of the dish.
- Spread the fruit pie filling or lemon curd evenly across the bottom of the prepared baking dish. Evenly sprinkle the dry cake mix over the top of the filling; do not stir the layers! Drizzle the melted butter over the entire surface of the cake mix, ensuring you cover as many dry spots as possible. If using sliced butter, space the pats evenly across the top. Place the dish in the center rack of the oven and bake for 35 to 40 minutes, or until the top is golden brown and the filling is bubbly.
- Remove the cake from the oven and let it sit for at least 15 minutes. This “resting” period is crucial as it allows the filling to set and the buttery crust to crisp up. Serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For the lemon version, a light dusting of powdered sugar adds a beautiful bakery-style finish.
- Cook Time: 45 minutes