Citrus Lemon Dump Cake (Printable Version)
Bright zesty layers of lemon and citrus with buttery golden topping
# What You Need:
→ Fruit Layer
01 - 2 cups lemon pie filling, store-bought or homemade
02 - 1 cup mandarin orange segments, drained if canned
03 - 1 tablespoon fresh lemon zest, from 1-2 lemons
→ Cake & Topping
04 - 1 box (15.25 oz) yellow cake mix
05 - ½ cup unsalted butter, melted
06 - ½ cup whole milk
07 - ¼ cup granulated sugar, optional for added sweetness
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
02 - Spread lemon pie filling evenly across the bottom of the prepared dish using a spatula.
03 - Distribute mandarin orange segments over the lemon layer. Sprinkle fresh lemon zest evenly across the fruit.
04 - Pour dry yellow cake mix over the fruit mixture in an even layer. Do not stir or mix the layers.
05 - Drizzle melted butter and whole milk evenly over the cake mix, ensuring maximum coverage of dry powder. Sprinkle with granulated sugar if using.
06 - Bake for 35-40 minutes until the surface turns golden brown and edges bubble actively.
07 - Allow the cake to rest for at least 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
# Expert Suggestions:
01 -
- The contrast between tangy citrus and sweet buttery topping hits that perfect sweet-tart balance
- You get all the credit for a homemade dessert with about ten minutes of hands-on time
- It serves eight people comfortably, making it ideal for potlucks or family dinners
02 -
- The cake mix will look suspiciously dry before baking, but trust the process and do not be tempted to stir it
- Serving it warm is crucial, as the contrast between hot fruit and cold ice cream is what makes this dessert sing
03 -
- Room temperature butter melts more evenly and distributes better across the dry cake mix
- A light sprinkle of turbinado sugar instead of white sugar creates extra-large crunchy caramelized bits