Introduction
When the weather warms up and you need a refreshing, quick dessert with minimal effort, Lemon Icebox Pie Dump Cake is your go-to treat. Combining the sweet-tart flavor of lemon pie with the ease of a classic dump cake, this dessert is perfect for barbecues, potlucks, family dinners, or even just a sunny afternoon indulgence.
With just a handful of pantry staples and no need for fancy mixing or equipment, this dump cake brings the flavors of Southern lemon icebox pie into a warm, gooey, buttery bake. Best served chilled, it’s a mouthwatering balance of creamy, tangy lemon and fluffy cake, finished with a golden crust.
🍰 Ingredients:
For the Dump Cake:
-
1 can (14 oz) sweetened condensed milk
-
1 cup sour cream
-
½ cup freshly squeezed lemon juice (about 2–3 lemons)
-
1 tablespoon lemon zest (optional, for extra zing)
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1 box yellow or lemon cake mix (15.25 oz)
-
1 stick (½ cup) unsalted butter, melted
-
1 can (21 oz) lemon pie filling or lemon curd (optional but recommended for added texture)
Optional Garnish:
-
Whipped cream
-
Lemon slices or zest
-
Powdered sugar
-
Crushed graham crackers
🥣 Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray it with nonstick cooking spray.
Step 2: Make the Lemon Filling
In a medium mixing bowl, whisk together sweetened condensed milk, sour cream, lemon juice, and lemon zest until fully combined. If you’re using lemon pie filling or curd, fold it into the mixture now.
Step 3: Dump the Layers
Pour the lemon mixture into the bottom of the prepared baking dish, spreading it evenly.
Evenly sprinkle the dry cake mix over the lemon mixture — do not stir.
Step 4: Add the Butter
Drizzle the melted butter over the top of the dry cake mix. Make sure most of the surface is covered in butter. Gaps are okay; they’ll fill in during baking.
Step 5: Bake to Golden Perfection
Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
Let it cool at room temperature, then refrigerate for at least 2 hours for best texture.
🌀 Variation:
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Strawberry Lemon Twist: Add a layer of strawberry pie filling below the lemon layer for a fruity contrast.
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Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese across the lemon filling before adding cake mix.
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Graham Cracker Crunch: Sprinkle crushed graham crackers mixed with melted butter on top for a “crusty” crunch.
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Lemon-Lime Version: Mix lemon and lime juice/zest for a citrusy medley.
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Low Sugar Option: Use sugar-free cake mix and light condensed milk.
🍳 COOKING Note:
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This is a “dump cake”, so mixing is minimal. Don’t overthink it — just dump and bake.
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The lemon filling thickens naturally as it bakes and chills, mimicking the texture of lemon icebox pie.
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Let the cake cool completely before refrigerating to avoid a soggy bottom.
🍽️ Serving Suggestions:
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Serve chilled or at room temperature with a dollop of whipped cream.
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Add a fresh mint sprig or lemon slice for a fancy touch.
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Pair with iced tea or lemonade for a refreshing summer dessert combo.
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Scoop into individual cups and top with crushed vanilla wafers for picnic-friendly portions.
💡 Tips:
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For a firmer texture, chill overnight before serving.
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If you love lemon, add extra zest and a splash of lemon extract for more punch.
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Use parchment paper to line the dish for easy removal and cleaner slices.
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Don’t skip the sour cream—it gives the pie its signature tangy richness.
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Make it ahead! This cake actually tastes better the next day after the flavors settle.
⏱️ Prep Time:
10 minutes
⏲️ Cooking Time:
50 minutes
🕒 Total Time:
3 hours (including cooling and chilling)
🍽️ Nutritional Information (Per Serving, approx.):
Calories: 410
Protein: 4g
Sodium: 320mg
Fat: 20g
Carbohydrates: 54g
Sugar: 36g
(Note: Exact values will vary depending on ingredients used.)
❓ FAQs
Q: Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice provides better flavor. Add zest to boost brightness if using bottled juice.
Q: Can I make this ahead of time?
Absolutely! It’s actually better chilled overnight. Store covered in the fridge for up to 4 days.
Q: Can I freeze Lemon Icebox Pie Dump Cake?
Yes! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.
Q: What if I don’t have lemon pie filling?
No problem—just increase the amount of lemon juice to ⅔ cup and add an extra ¼ cup sour cream for more body.
Q: Why is it called a “dump” cake?
Because all the ingredients are essentially “dumped” into a pan without much mixing. It’s a no-fuss dessert!
🧾 Conclusion
This Lemon Icebox Pie Dump Cake is a bright, easy, and completely irresistible dessert that’s made for warm days, last-minute guests, and lemon lovers everywhere. Its creamy tanginess and fluffy golden top make it a standout favorite among quick-fix cakes. With just a few simple steps, you’ll create a dessert that tastes like you spent hours making it—but really, it was just a delicious little “dump and bake.”
So next time you need a hassle-free dessert that wows every time, remember this sweet, citrusy gem. 🍋✨
Print
🍋 Lemon Icebox Pie Dump Cake Recipe – Bright, Tangy & Effortlessly Delicious
Ingredients
For the Dump Cake:
-
1 can (14 oz) sweetened condensed milk
-
1 cup sour cream
-
½ cup freshly squeezed lemon juice (about 2–3 lemons)
-
1 tablespoon lemon zest (optional, for extra zing)
-
1 box yellow or lemon cake mix (15.25 oz)
-
1 stick (½ cup) unsalted butter, melted
-
1 can (21 oz) lemon pie filling or lemon curd (optional but recommended for added texture)
Optional Garnish:
-
Whipped cream
-
Lemon slices or zest
-
Powdered sugar
-
Crushed graham crackers
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray it with nonstick cooking spray.
In a medium mixing bowl, whisk together sweetened condensed milk, sour cream, lemon juice, and lemon zest until fully combined. If you’re using lemon pie filling or curd, fold it into the mixture now.
Pour the lemon mixture into the bottom of the prepared baking dish, spreading it evenly.
Evenly sprinkle the dry cake mix over the lemon mixture — do not stir.
Drizzle the melted butter over the top of the dry cake mix. Make sure most of the surface is covered in butter. Gaps are okay; they’ll fill in during baking.
Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
Let it cool at room temperature, then refrigerate for at least 2 hours for best texture.
Notes
-
This is a “dump cake”, so mixing is minimal. Don’t overthink it — just dump and bake.
-
The lemon filling thickens naturally as it bakes and chills, mimicking the texture of lemon icebox pie.
-
Let the cake cool completely before refrigerating to avoid a soggy bottom.