Citrus Lemon Dump Cake (Printable)

Bright layers of tangy lemon and sweet citrus topped with buttery golden cake.

# What You'll 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 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)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - Spread lemon pie filling evenly across the bottom of the prepared baking dish.
03 - Scatter mandarin orange segments over the lemon filling and sprinkle with lemon zest.
04 - Sprinkle dry yellow cake mix evenly over the fruit layer. Do not stir or mix.
05 - Drizzle melted butter and milk evenly over the cake mix, covering as much dry mix as possible. Sprinkle with additional sugar if desired.
06 - Bake for 35-40 minutes until the top is golden brown and edges are bubbling.
07 - Let cool for at least 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.

# Expert Hacks:

01 -
  • The contrast between tangy lemon and sweet mandarin oranges creates this bright sunshine flavor that wakes up your whole palate
  • You literally dump ingredients in layers and walk away while the oven does all the heavy lifting
02 -
  • Do not be tempted to stir the layers together once you add the cake mix, or you will lose that beautiful contrast between creamy fruit and tender cake pockets
  • The cake will still look a little dry and powdery when you first drizzle the butter and milk, but it transforms completely in the oven
03 -
  • If your pie filling is especially thick, stir in a tablespoon of warm water to make it easier to spread evenly
  • Check the cake at 30 minutes since ovens vary and you want to catch it when it is golden, not browned

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