Ingredients
Scale
- 1 box (15.25 oz) Lemon Cake Mix
- 2 cans (21 oz each) Lemon Pie Filling
- 3/4 cup Unsalted Butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. This ensures that the gooey lemon filling doesn’t stick to the edges, making serving much easier later on.
- Open both cans of lemon pie filling and pour them directly into the bottom of your prepared baking dish. Use a spatula to spread the filling into an even layer, ensuring it covers the entire bottom of the pan. This serves as the moist, flavorful foundation of your dump cake.
- Open the lemon cake mix and sprinkle the dry powder evenly over the top of the lemon pie filling. Do not stir the ingredients together. Use a fork or your fingers to break up any large clumps of dry mix so that the surface is relatively flat and uniform.
- Drizzle the melted unsalted butter slowly over the entire surface of the dry cake mix. Try to cover as much of the dry powder as possible. The butter will soak into the mix during the baking process, creating a golden, buttery crust that contrasts perfectly with the tart filling underneath.
- Place the dish in the center rack of the oven and bake for 35 to 40 minutes. The cake is done when the top is golden brown and the lemon filling is bubbling around the edges. Remove the pan from the oven and let it cool for at least 15 minutes before serving. This allows the filling to set slightly so it isn’t too runny when scooped.
- Cook Time: 45 minutes