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It doesn’t get easier than this crockpot Lemon Dump Cake! Lemon pie filling is topped with cake mix and butter, then turns into a warm, buttery dessert with a bold lemon pop.
We weren’t expecting this slow cooker lemon dump cake to be so good! It is amazing how good these three ingredients taste together. This warm lemon dessert is fun treat and easy to keep all the ingredients on hand for unexpected guests.
Key Ingredients
Lemon Pie Filling: This is near cherry pie filling and pumpkin puree at the grocery store.
Yellow Cake Mix: You will need a box of yellow cake mix – but only use half, I find that this is the perfect amount for the pie filling and will set in the middle with no problem.
Butter: Use salted butter; it will cut the sweetness down and add depth of flavor.
How to Make Lemon Dump Cake
- Layer everything right in the crockpot- no mixing bowl, no extra steps.
- Cook until the top looks set and buttery and serve.
Tips & Variations
Crockpot Size Tip: A 6-quart oval is recommended. It has more surface area than a round slow cooker, ensuring an evenly cooked cake.
About the cake mix: You’re using half a box, which is perfect for keeping the topping from getting too thick. Measure it if needed, then seal the rest in a zip-top bag for next time.
Butter: Be sure to cut the butter cubes small and evenly distribute, the cake mix will be dry in spots otherwise.
Make it a little richer: Add a thin layer of cream cheese dollops (small spoonfuls) on top of the lemon filling before the cake mix.
Can I use a different filling with the same method?
You can swap the lemon for other flavors; just use 2 cans of pie filling. Cherry is a classic, and blackberry gives you a deeper berry flavor. For something brighter, try key lime (tangy and fun), or go with strawberry for a sweeter, lighter option. Everything else stays the same.
How To Serve Lemon Dump Cake
Scoop: Serve the cake warm. Scoop into bowls.
Toppings: This cake goes great topped with cool vanilla ice cream or whipped cream.
Lemon Dump Cake Recipe
How to Video
Equipment
Ingredients
- 42 oz. lemon pie filling , (two 21-oz. cans)
- 1.5 cups yellow cake mix, (this is half of a 15.25 oz box)
- 1/2 cup salted butter
Instructions
- Spray the slow cooker with non-stick spray. Spread out the lemon pie filling.
- Sprinkle on the cake mix (remember it's just half of the box).
- Cut the butter into small cubes and evenly place over the cake mix.
- Place the lid on the slow cooker and cook on HIGH For 1 hour 45 minutes or until the cake mix on top looks cooked.
- Spoon the warm cake into bowls and top with vanilla ice cream if desired.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store
Place the warm cake in an airtight container. You can refrigerate for up to 5 days or freeze for up to three months.
What Other Crockpot Cakes can be made?
If you’re craving a warm, gooey dessert, try Crockpot Lava Cake or Slow Cooker Peanut Butter Chocolate Cake.
For fruity favorites, make Slow Cooker Cherry Dump Cake, Slow Cooker Peach Cobbler, or Slow Cooker Pineapple Upside Down Cake.
And if you want something bright and easy, go with Lemon Spoon Cake.
