Description
This refreshing twist on a dump cake combines sweet-tart cherry pie filling with zesty lemon cake mix for a sunshine-bright dessert. Perfect for spring, summer, or any time you want a fruity, tangy treat with minimal effort!
Ingredients
🛒 Ingredients:
2 cans (21 oz each) cherry pie filling
1 box lemon cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
1 teaspoon lemon zest (optional, for extra brightness)
1 tablespoon fresh lemon juice (optional)
Optional garnish: powdered sugar, whipped cream, or lemon slices
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Cherry Layer: Spread cherry pie filling evenly in the dish. Drizzle with lemon juice if using.
Cake Layer: Sprinkle dry lemon cake mix evenly over the cherries. Do not stir.
Top with Butter & Zest: Drizzle melted butter evenly over the cake mix, then sprinkle with lemon zest.
Bake: Bake uncovered for 40–45 minutes, until the top is golden and the filling is bubbly.
Cool & Serve: Let cool for at least 10 minutes. Dust with powdered sugar or top with whipped cream before serving.
Notes
- For a tangier kick, mix 1 tablespoon lemon juice into the cherry filling before layering.
- Add crunch: Sprinkle shredded coconut or crushed graham crackers on top before baking.
- Store leftovers covered in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American