Citrus Lemon Dump Cake (Print version)
Tangy lemon and sweet mandarin oranges topped with buttery golden cake mix, baked until bubbling and golden.
# Ingredient List:
→ 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
→ 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 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 filling. Sprinkle fresh lemon zest across the fruit layer.
04 - Sprinkle dry yellow cake mix evenly over the fruit layer. Do not stir or mix the layers.
05 - Drizzle melted butter and whole milk evenly over the cake mix, covering as much dry powder as possible. Sprinkle with granulated sugar if using.
06 - Bake for 35-40 minutes until the top is golden brown and edges are bubbling with fruit filling.
07 - Let the cake rest for at least 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.
# Expert Advice:
01 -
- The magic happens without any electric mixer or complicated techniques just dump and bake
- That buttery golden crust forms pockets of crisp around pockets of gooey lemon citrus heaven
02 -
- Do not stir the cake mix into the fruit because those separate layers create the perfect contrast between crisp top and gooey bottom
- That 15 minute cooling period feels like forever when you can smell it but cutting too soon makes everything runny and messy
03 -
- Room temperature ingredients help the butter and milk distribute more evenly over the dry cake mix
- A light sprinkle of sea salt over the sugar topping creates this incredible salty sweet contrast that makes people ask what your secret is