Lemon Lush Dump Cake (2024)

This easy-peasy recipe for lemon lush dump cake comes out so delicious each and every time. A family favorite for sure.

If you have been on this blog before you must have seen all the other dump cake recipes posted.

What took me so long to put this lemon dump cake up??

I have been making this for so many years. I can’t even remember how many years it’s been.

What I do remember is buying my first can of lemon pie filling in my grocery store because it was on sale, bringing it home, putting it in my pantry and forgetting about it for a few months.

Those few months later I grabbed that can and knew I wanted to finally make something with the lemon filling. What though?

I grabbed a few more pantry ingredients along with a few from the fridge and started thinking of what to make and this came to mind.

Recently, over the past few years I changed around the recipe to make it even easier and with less ingredients.

That’s when I decided it must be called a lemon lush dump cake. It’s incredibly simple and easy to make and it is kind of like a dump, stir, pour, and bake.

This cake is so moist and luscious. Everyone who has had this cake loves it and almost everyone asks me for the recipe.

If you like lemon desserts, you are sure to love this one.

Lemon Lush Dump Cake

Yields: 16 servings

Calories: 222 per serving

Here’s the few ingredients to make a lemon lush dump cake

Ingredients:

• 1 box white or yellow cake mix
• 21 ounce can lemon pie filling
• 12 ounce can seltzer, plain, lemon or orange work well
• 3 tbsp unsalted butter, cut up in little cubes
• 8 ounces Cool Whip or any whipped topping
• 1/2 tsp vanilla extract
• lemon zest for top/garnish

Four steps is all it takes to make one of these delectable lemon lush dump cakes

Directions:

1. Preheat oven to 350 degrees, lightly spray a 13 x 9 baking pan with cooking spray.
2. Empty pie filling into pan and with a rubber spatula, spread evenly over the bottom of pan.
3. In a medium to large mixing bowl, add cake mix with can of seltzer. Using a whisk, mix until combined. It does not have to be completely combined. There can be some lumps. Add vanilla extract. Mix again then, pour over pie filling. Dot with butter cubes. Bake for about 29 to 32 minutes. Check after 29 minutes. If testing with a toothpick, don’t go down to bottom because of the pie filling. Should have no crumbs or dry crumbs.
4. Let cool completely. Spread Cool Whip and place in fridge for a couple of hours. Add lemon zest to top of Cool Whip. Slice and plate up!

Enjoy the lemon lusciousness!

Here are a few more lemon desserts to enjoy…

Lemon Glazed Cookies

Tropical Lemon Dump Cake With Crunchy Coconut Topping

Bisquick Blueberry Lemon Scones

Print recipe below

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