18 Delicious Lemon Dump Cake Recipes Easy

Ready to brighten up your dessert menu with minimal fuss? Our roundup of 18 Delicious Lemon Dump Cake Recipes is here to save the day! Perfect for busy home cooks, these easy-to-make treats blend the zesty freshness of lemon with the comforting sweetness of cake. Whether you’re craving something light and tangy or rich and indulgent, we’ve got a recipe that’ll make your taste buds sing. Dive in and discover your next favorite dessert!

Lemon Blueberry Dump Cake

This Lemon Blueberry Dump Cake is your ticket to dessert heaven—no mixer, no fuss, just dump and bake. Tangy lemon meets sweet blueberries in a cake so easy, it practically makes itself.

Ingredients

• 1 box (15.25 oz) lemon cake mix (or yellow cake mix for a milder flavor)
• 1 can (21 oz) blueberry pie filling (homemade works too!)
• 1/2 cup (1 stick) unsalted butter, melted (or use salted and skip added salt)
• 1 tbsp lemon zest (for extra zing, zest directly over the batter)
• 1 cup fresh blueberries (toss in 1 tbsp flour to prevent sinking)

Instructions

1. Preheat your oven to 350°F (175°C). No need to grease the pan—this cake sticks just enough.
2. Dump the blueberry pie filling into a 9×13-inch baking dish. Spread it evenly with the back of a spoon.
3. Sprinkle the dry cake mix over the pie filling. Don’t stir—this creates those crave-worthy pockets of fruit.
4. Drizzle the melted butter evenly over the cake mix. Aim for coverage, but perfection isn’t necessary.
5. Scatter the fresh blueberries and lemon zest on top. They’ll add bursts of freshness and color.
6. Bake for 40-45 minutes, until the top is golden and the edges bubble like a summer jam.
7. Let it cool for 10 minutes. It’ll thicken slightly, making slices cleaner.

Dig into this cake warm for a gooey, berry-filled center or chill it for a firmer texture. Either way, a scoop of vanilla ice cream turns it into a next-level treat.

Lemon Coconut Dump Cake

Kickstart your dessert game with this no-fuss Lemon Coconut Dump Cake—zesty, tropical, and ridiculously easy to whip up.

Ingredients

• 1 box (15.25 oz) lemon cake mix (or yellow cake mix for a milder flavor)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 cup sweetened shredded coconut (toast it for extra crunch)
• 1 tbsp lemon zest (from about 2 lemons, adjust for more tang)

Instructions

1. Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish—no need to grease it.
2. Dump the dry cake mix evenly into the baking dish. Break up any large clumps with your fingers.
3. Pour the coconut milk over the cake mix. Do not stir—let the milk seep through naturally.
4. Drizzle the melted butter evenly over the top. Again, no stirring required.
5. Sprinkle the shredded coconut and lemon zest over the mixture. For a golden top, lightly press the coconut into the butter.
6. Bake for 40 minutes, or until the top is golden and the edges are bubbly. Tip: Place a baking sheet underneath to catch any drips.
7. Let it cool for 10 minutes before serving. Tip: The cake will be gooey in the middle—that’s the best part!
8. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Tip: Garnish with extra lemon zest for a photogenic finish.

The cake boasts a crispy coconut crust with a soft, pudding-like center. The lemon cuts through the sweetness, making it a refreshing twist on classic dump cakes. Try it chilled the next day for a firmer texture.

Lemon Raspberry Dump Cake

Get ready to dazzle your taste buds with this no-fuss, all-flavor Lemon Raspberry Dump Cake. It’s the perfect blend of tangy and sweet, with a buttery crumb that’ll have you coming back for seconds.

Ingredients

• 1 box (15.25 oz) lemon cake mix (use brand of choice for best flavor)
• 1 can (21 oz) raspberry pie filling (or homemade if you’re feeling fancy)
• 1/2 cup unsalted butter, melted (for that golden top)
• 1 cup fresh raspberries (for a fresh burst, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grab a 9×13 inch baking dish. No greasing needed—this is dump cake, after all.
2. Dump the raspberry pie filling into the baking dish, spreading it evenly with a spatula. Tip: Swirl in fresh raspberries for extra texture.
3. Sprinkle the dry lemon cake mix over the pie filling. Do not stir—this creates those delicious pockets of flavor.
4. Drizzle the melted butter evenly over the cake mix. Tip: Use a spoon to lightly spread the butter, ensuring most of the mix is moistened.
5. Bake for 40-45 minutes, or until the top is golden and bubbly. Tip: Check at 35 minutes to prevent over-browning.

Bite into the crisp, buttery topping to find a gooey, fruity center that’s bursting with lemon and raspberry flavors. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Lemon Poppy Seed Dump Cake

Lemon poppy seed dump cake is your new no-fuss dessert hero—zesty, moist, and ridiculously easy. Layer, dump, bake, and boom: summer in a dish.

Ingredients

• 1 box lemon cake mix (15.25 oz)
• 1 cup water (or sub half with lemon juice for extra tang)
• 1/2 cup vegetable oil (or any neutral oil)
• 3 large eggs
• 1/4 cup poppy seeds
• 1 can lemon frosting (16 oz, or whip up homemade for a fresher taste)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
2. In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, until smooth. Tip: Scrape the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Fold in the poppy seeds gently with a spatula until just combined. Tip: Don’t overmix to keep the cake light and fluffy.
4. Pour the batter into the prepared baking dish, spreading it evenly with the spatula.
5. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 28 minutes to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes, then spread the lemon frosting over the top while still slightly warm for a glossy finish.

Fluffy with a crisp edge, this cake packs a bright lemon punch balanced by the subtle crunch of poppy seeds. Serve it warm with a scoop of vanilla ice cream for a contrast that’s downright addictive.

Lemon Cream Cheese Dump Cake

Punch up your dessert game with this no-fuss Lemon Cream Cheese Dump Cake. It’s tangy, creamy, and ridiculously easy—just dump, bake, and devour.

Ingredients

• 1 box (15.25 oz) lemon cake mix (or yellow cake mix for a milder flavor)
• 8 oz cream cheese, softened (cut into cubes for easier mixing)
• 1/2 cup unsalted butter, melted (microwave in 20-second bursts to avoid burning)
• 1 cup water (room temperature to help ingredients blend smoothly)
• 1/4 cup fresh lemon juice (bottled works in a pinch, but fresh is zingier)
• 1 tbsp lemon zest (for an extra pop of citrus flavor)
• 1/2 cup granulated sugar (adjust if you prefer less sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with non-stick spray.
2. In the prepared dish, evenly sprinkle the dry cake mix as the first layer.
3. Distribute the cream cheese cubes over the cake mix, aiming for even coverage.
4. Pour the melted butter over the cream cheese and cake mix, ensuring most of the surface is covered.
5. In a small bowl, whisk together water, lemon juice, lemon zest, and sugar until the sugar dissolves.
6. Slowly drizzle the lemon mixture over the top, trying to moisten as much of the dry mix as possible.
7. Bake for 40-45 minutes, or until the top is golden and the edges are bubbly. Tip: Rotate the dish halfway for even baking.
8. Let the cake cool for 10 minutes before serving. Tip: It firms up slightly as it cools, making it easier to slice.
9. For an extra touch, dust with powdered sugar or serve with a scoop of vanilla ice cream. Tip: The contrast of warm cake and cold ice cream is divine.

Melt into each bite of this cake’s creamy, lemony layers. The texture? Think gooey meets fluffy, with a crisp golden top. Serve it warm for maximum comfort, or chill it for a firmer, cheesecake-like experience.

Lemon Meringue Dump Cake

Get ready to shake up your dessert game with this no-fuss Lemon Meringue Dump Cake. It’s tangy, sweet, and ridiculously easy to make—perfect for when you’re craving something decadent but don’t want to fuss with complicated steps.

Ingredients

• 1 box lemon cake mix (or yellow cake mix for a milder flavor)
• 1 cup water (use cold to keep the batter light)
• 1/2 cup vegetable oil (or any neutral oil)
• 3 large eggs (room temperature for better mixing)
• 1 can lemon pie filling (21 oz, for that signature tang)
• 1 tub whipped topping (8 oz, thawed for easy spreading)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
2. In a large bowl, combine the cake mix, water, oil, and eggs. Mix until just combined—overmixing can make the cake dense.
3. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
4. Drop spoonfuls of lemon pie filling over the batter, then gently swirl with a knife for a marbled effect.
5. Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
6. Let the cake cool completely, about 1 hour, before spreading the whipped topping over the top for a fluffy finish.

Perfectly balanced between tart and sweet, this cake boasts a moist crumb with bursts of lemon in every bite. Serve it chilled with a sprinkle of lemon zest for an extra zing, or layer it with fresh berries for a summery twist.

Lemon Chiffon Dump Cake

Unleash the ultimate summer dessert with this effortless Lemon Chiffon Dump Cake. It’s zesty, fluffy, and ridiculously easy—no fancy skills needed.

Ingredients

• 1 box (15.25 oz) lemon cake mix (use the brand with the most natural ingredients)
• 1 can (15 oz) lemon pie filling (for a tangier kick, opt for extra tart)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free twist)
• 1 cup heavy cream (chilled for best whipping results)
• 2 tbsp powdered sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. Dump the lemon cake mix into the prepared dish, spreading it evenly with a spatula.
3. Pour the lemon pie filling over the cake mix, then drizzle the melted butter on top—no stirring needed.
4. Bake for 30 minutes or until the top is golden and the edges bubble slightly.
5. While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form—about 3 minutes on high speed.
6. Spread the whipped cream over the slightly cooled cake for a cloud-like finish.

Get ready to dive into layers of tangy lemon and pillowy cream. Serve chilled with a sprinkle of lemon zest or fresh berries for a pop of color.

Lemon Lavender Dump Cake

Unleash the zesty, floral vibes of summer with this no-fuss Lemon Lavender Dump Cake. It’s a breeze to make, bursting with bright flavors, and smells like a dream.

Ingredients

• 1 box (15.25 oz) lemon cake mix (or yellow cake mix for a subtler lemon flavor)
• 1 cup water (for a richer taste, use milk)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 tbsp dried culinary lavender (adjust to taste)
• 1 tbsp lemon zest (freshly grated for maximum flavor)
• 1/4 cup lemon juice (freshly squeezed for a tangier kick)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In the prepared dish, evenly spread the dry cake mix as the first layer.
3. Sprinkle the dried lavender and lemon zest over the cake mix for an aromatic touch.
4. Pour the water (or milk) and lemon juice over the dry ingredients, ensuring even coverage.
5. Drizzle the melted butter (or oil) on top, aiming for a golden, crispy crust.
6. Bake for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
7. Let the cake cool for 10 minutes before serving to allow the flavors to meld beautifully.

Boldly serve this cake warm with a scoop of vanilla ice cream for a contrast of temperatures and textures. The lavender’s floral notes perfectly complement the lemon’s tang, creating a dessert that’s as refreshing as it is indulgent.

Lemon Almond Dump Cake

Craving a dessert that’s effortlessly delicious? This Lemon Almond Dump Cake is your ticket to sweet, tangy bliss with zero fuss.

Ingredients

• 1 box lemon cake mix (15.25 oz)
• 1 can lemon pie filling (21 oz)
• 1/2 cup sliced almonds (toasted for extra crunch)
• 1/2 cup unsalted butter (melted, or use coconut oil for a twist)
• 1 cup water (room temperature)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
2. Spread the lemon pie filling evenly at the bottom of the dish. Tip: Swirl it slightly for a marbled effect when baked.
3. Sprinkle the dry lemon cake mix over the pie filling. Do not stir. Tip: Ensure an even layer for consistent baking.
4. Pour melted butter evenly over the cake mix. Tip: Use a spoon to drizzle for better coverage.
5. Add water gently over the top, aiming to moisten the mix without stirring.
6. Scatter sliced almonds on top for a crunchy finish.
7. Bake for 40 minutes, or until the top is golden and edges are bubbly. Tip: Check at 30 minutes to prevent over-browning.

Zesty and moist with a crispy almond topping, this cake is a dream. Serve warm with a scoop of vanilla ice cream for a contrast of temperatures.

Lemon Ginger Dump Cake

Ready to shake up your dessert game? This Lemon Ginger Dump Cake is your ticket to a tangy, spicy, and utterly effortless treat. No fuss, no mess—just dump, bake, and devour.

Ingredients

• 1 box lemon cake mix (or any flavor you love)
• 1 cup ginger ale (chilled for extra fizz)
• 1/2 cup unsalted butter, melted (or coconut oil for a twist)
• 1 tbsp grated ginger (fresh is best, but powdered works in a pinch)
• 1 tsp lemon zest (brightens the flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish—no need to grease it.
2. Dump the lemon cake mix into the dish. Spread it evenly with the back of a spoon.
3. Pour the ginger ale over the cake mix. Watch the magic as it starts to bubble and mix.
4. Drizzle the melted butter evenly across the top. This creates that irresistible golden crust.
5. Sprinkle the grated ginger and lemon zest over the top. For an extra kick, add a pinch more ginger.
6. Bake for 30-35 minutes. You’ll know it’s done when the edges are golden and the center is set.
7. Let it cool for 10 minutes. This helps the flavors meld and makes slicing easier.

Moist, zesty, and with a hint of spice, this cake is a dream. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.

Lemon Pistachio Dump Cake

Ready to shake up your dessert game? This Lemon Pistachio Dump Cake is your ticket to effortless baking with a zesty, nutty twist. No fuss, all flavor—let’s dive in.

Ingredients

• 1 box lemon cake mix (or yellow cake mix for a milder flavor)
• 1 cup shelled pistachios, roughly chopped (plus extra for garnish)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 cup water (adjust if your cake mix calls for more)
• 1 tbsp lemon zest (for an extra citrus kick)
• 1/4 cup lemon juice (freshly squeezed for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In the prepared dish, evenly sprinkle the dry lemon cake mix.
3. Top the cake mix with the chopped pistachios, distributing them evenly.
4. Drizzle the melted butter over the top, ensuring most of the dry mix is moistened.
5. Mix the water, lemon zest, and lemon juice in a small bowl, then pour over the cake mix.
6. Do not stir—let the ingredients layer and settle naturally for the perfect dump cake texture.
7. Bake for 40-45 minutes, or until the top is golden and the edges are bubbling.
8. Let cool for 10 minutes before serving to allow the cake to set slightly.

The cake emerges with a crispy top, soft middle, and bursts of lemon and pistachio in every bite. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible contrast.

Lemon Vanilla Dump Cake

Punch up your dessert game with this no-fuss Lemon Vanilla Dump Cake. It’s zesty, sweet, and ridiculously easy to throw together—perfect for when you crave something homemade but don’t want the hassle.

Ingredients

• 1 box (15.25 oz) lemon cake mix (or yellow cake mix for a milder flavor)
• 1 cup unsalted butter, melted (substitute with coconut oil for a dairy-free version)
• 1 can (21 oz) lemon pie filling (homemade or store-bought)
• 1 tsp vanilla extract (use pure for the best flavor)
• 1/2 cup white chocolate chips (optional, for extra sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly.
2. Spread the lemon pie filling evenly at the bottom of the prepared dish.
3. Sprinkle the dry cake mix over the pie filling. Do not stir.
4. Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible.
5. Add vanilla extract by dotting it over the buttered cake mix. Use a spoon to lightly swirl it in, creating pockets of flavor.
6. If using, scatter white chocolate chips on top for a decadent touch.
7. Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
8. Let the cake cool for 10 minutes before serving to allow the layers to set slightly.

Here’s the scoop: this cake emerges with a crispy top layer that gives way to a gooey, lemony center. Serve it warm with a scoop of vanilla ice cream to contrast the tangy lemon, or enjoy it cold for a firmer texture that’s just as delightful.

Lemon Honey Dump Cake

Hit your dessert game with this no-fuss Lemon Honey Dump Cake—effortlessly sweet, tangy, and ready to steal the spotlight.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 cup water (or lemon-lime soda for extra zing)
• 1/2 cup unsalted butter, melted (or coconut oil for a twist)
• 1/4 cup honey (local preferred for depth)
• 2 tbsp lemon zest (freshly grated packs more punch)
• 1 tbsp lemon juice (bottled works in a pinch)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
2. In the baking dish, dump the yellow cake mix evenly. No stirring yet—just let it sit there.
3. Pour water (or lemon-lime soda) over the cake mix. Drizzle melted butter on top.
4. Add honey, lemon zest, and lemon juice. Now, stir to combine—lumps are totally fine.
5. Bake for 30-35 minutes. Look for golden edges and a slightly jiggly center.
6. Cool for 10 minutes. It’ll firm up as it sits.

Moist with a sticky-sweet crust, this cake screams summer. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for that extra oomph.

Lemon Thyme Dump Cake

Perfect for when you’re craving something sweet but short on time, this Lemon Thyme Dump Cake is your go-to. Packed with zesty lemon and aromatic thyme, it’s a no-fuss dessert that delivers big flavors.

Ingredients

• 1 box (15.25 oz) lemon cake mix (or any flavor you prefer)
• 1 cup water (for a moister cake, use milk)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 tbsp fresh thyme leaves (adjust to taste)
• Zest of 1 lemon (for extra zing)
• 1/4 cup lemon juice (freshly squeezed for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In the baking dish, evenly spread the dry cake mix.
3. Pour water (or milk) over the cake mix, followed by the melted butter.
4. Sprinkle fresh thyme leaves and lemon zest evenly over the top.
5. Drizzle lemon juice across the surface for a tangy kick.
6. Bake for 40 minutes, or until the top is golden and a toothpick comes out clean.
7. Let the cake cool for 10 minutes before serving to allow flavors to meld.

This cake boasts a moist, fluffy texture with a crisp golden top. The lemon and thyme create a refreshing, herbaceous flavor profile that’s unexpectedly delightful. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast.

Lemon Cardamom Dump Cake

Unleash the zesty magic of lemon and the warm spice of cardamom in this effortless dump cake. Perfect for when you crave something sweet without the fuss.

Ingredients

• 1 box (15.25 oz) lemon cake mix (use the brand you love)
• 1 cup water (for a lighter texture, try sparkling water)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 tsp ground cardamom (freshly ground for maximum flavor)
• 1 tbsp lemon zest (from about 2 lemons, organic preferred)
• 1/4 cup lemon juice (freshly squeezed for the best taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly.
2. In the prepared dish, evenly sprinkle the lemon cake mix as the base layer.
3. Drizzle the melted butter over the cake mix, aiming for even coverage.
4. In a small bowl, whisk together water, lemon juice, and cardamom, then pour over the buttered cake mix.
5. Sprinkle lemon zest on top for an extra burst of citrus flavor.
6. Bake for 30-35 minutes, or until the top is golden and the edges pull away from the dish.
7. Let the cake cool for 10 minutes before serving to allow the flavors to meld.

Velvety with a crisp top, this cake balances tart lemon with aromatic cardamom. Serve warm with a scoop of vanilla ice cream for a decadent twist.

Lemon Basil Dump Cake

Perfect for when you’re craving something sweet but short on time, this Lemon Basil Dump Cake is your go-to. Packed with zesty lemon and fresh basil, it’s a flavor bomb that’s ridiculously easy to make.

Ingredients

• 1 box yellow cake mix (or white cake mix for a lighter flavor)
• 1 cup water (use sparkling for a fluffier texture)
• 1/2 cup vegetable oil (or any neutral oil)
• 3 eggs (room temperature for best results)
• 1/4 cup fresh lemon juice (adjust to taste)
• 1 tbsp lemon zest (for an extra zing)
• 1/4 cup chopped fresh basil (pack it tight for measurement)
• 1/2 cup unsalted butter, melted (for the topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the cake mix, water, oil, eggs, lemon juice, and lemon zest. Mix until just combined; don’t overmix.
3. Fold in the chopped basil gently to distribute evenly throughout the batter.
4. Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
5. Drizzle the melted butter evenly over the top of the batter. This will create a crispy, golden crust as it bakes.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for at least 10 minutes before serving to allow it to set properly.

Vibrant with lemon and subtly herbaceous from the basil, this dump cake is a delightful twist on the classic. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures, or enjoy it as is for a simple, satisfying treat.

Lemon Mint Dump Cake

Just when you thought dump cakes couldn’t get any easier, this Lemon Mint Dump Cake comes along to prove you wrong. It’s zesty, refreshing, and ridiculously simple to make.

Ingredients

• 1 box (15.25 oz) lemon cake mix (or any citrus-flavored mix)
• 1/2 cup unsalted butter, melted (for richness)
• 1/4 cup fresh mint leaves, finely chopped (for a fresh kick)
• 1 cup water (adjust if the mix calls for more)
• 1 tbsp lemon zest (for extra tang)
• 1/2 cup white chocolate chips (optional, for sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the lemon cake mix, melted butter, and water. Stir until just mixed; a few lumps are okay.
3. Fold in the chopped mint leaves and lemon zest gently to distribute evenly.
4. Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
5. Sprinkle white chocolate chips on top if using, pressing them lightly into the batter.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before serving to allow it to set properly.

Kick back and enjoy this cake’s moist texture and vibrant flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Lemon Rosemary Dump Cake

Make your taste buds dance with this effortlessly delicious Lemon Rosemary Dump Cake. No fancy skills needed—just dump, bake, and devour.

Ingredients

• 1 box (15.25 oz) lemon cake mix (use brand of choice for best flavor)
• 1 cup water (room temp for even mixing)
• 1/2 cup unsalted butter, melted (or coconut oil for a twist)
• 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, use 1 tbsp)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/2 cup powdered sugar (sift to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the lemon cake mix, water, and melted butter. Stir until just combined—lumps are okay.
3. Fold in the chopped rosemary, lemon zest, and lemon juice for a fragrant kick.
4. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
5. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean.
6. Let the cake cool for 10 minutes, then dust with powdered sugar for a sweet finish.

Bright, zesty, and herbaceous, this cake is a crowd-pleaser. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Conclusion

We hope this roundup of 18 delicious lemon dump cake recipes brings a burst of sunshine to your baking adventures! Each recipe is a testament to how easy and delightful dump cakes can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the lemony love. Happy baking!