Description
This easy Lemon Dump Cake recipe combines tangy lemon pie filling with yellow cake mix and butter, slow-cooked to perfection in a crockpot. The result is a warm, moist, and luscious dessert that's ideal for any occasion and ready in under two hours. Serve with a scoop of vanilla ice cream for a delightful treat.
Ingredients
Ingredients
- 42 oz. lemon pie filling (two 21-oz. cans)
- 1.5 cups yellow cake mix (half of a 15.25 oz box)
- 1/2 cup salted butter, cut into small cubes
Instructions
- Prepare the slow cooker: Spray the inside of the slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
- Add lemon pie filling: Evenly spread the 42 oz. of lemon pie filling across the bottom of the slow cooker, creating a smooth base layer.
- Sprinkle cake mix: Sprinkle 1.5 cups of yellow cake mix evenly over the lemon pie filling, covering the filling completely.
- Place butter cubes: Cut 1/2 cup of salted butter into small cubes and distribute them evenly over the top of the cake mix layer to help create a rich crust.
- Cook the cake: Cover with the lid and cook on HIGH for 1 hour and 45 minutes, or until the cake mix on top is cooked through and looks set.
- Serve: Spoon warm lemon dump cake into bowls and optionally top with vanilla ice cream for a creamy complement.
Notes
- Do not stir the layers once assembled to maintain the distinct textures.
- Check the cake near the end of cooking time for doneness; cooking times can vary by slow cooker brand.
- This dessert can also be served warm or at room temperature.
- For a citrus twist, garnish with lemon zest before serving.
- Use salted butter as per recipe for balanced flavor; if substituting with unsalted, add a pinch of salt.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
