Strawberry Lemon Dump Cake
Make this easy Strawberry Lemon Dump Cake for a sweet and tangy dessert everyone will love. A simple recipe perfect for summer gatherings and quick treats!
Servings: 8
Calories: 643kcal
Ingredients
- 22 ounces lemon pie filling
- 21 ounces strawberry pie filling
- 1 box lemon cake mix
- 1 cup butter melted (2 sticks)
- sweetened whipped cream optional for garnish
Instructions
- Preheat oven to 375°.
- Spread the lemon pie filling evenly in the bottom of a 9 x 13 inch baking dish.
- Spoon the strawberry pie filling over the lemon filling, gently swirling with a knife if desired.
- Sprinkle the dry lemon cake mix evenly over the top of the pie fillings.
- Drizzle melted butter evenly over the cake mix, covering as much of the surface as possible.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the filling is bubbly.
- Allow to cool slightly before serving.
- Top with sweetened whipped cream if desired.
Notes
- Storage: Store covered in the refrigerator up to 3 days. Reheat individual portions in the microwave for 20–30 seconds.
- Variations: Try swapping the strawberry pie filling with raspberry or blueberry for a different fruity twist. You can also use a white or yellow cake mix if you want a milder lemon flavor.
- Serving tip: Best served warm for a gooey texture, or chilled if you prefer a firmer slice.
Nutrition
Calories: 643kcal | Carbohydrates: 101g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 863mg | Potassium: 37mg | Fiber: 2g | Sugar: 66g | Vitamin A: 709IU | Vitamin C: 16mg | Calcium: 161mg | Iron: 2mg
