Description

This Easy Sugar-Free Lemon Dump Cake is a bright, tangy, and buttery dessert that’s incredibly simple to make! Featuring a sweet, sugar-free lemon filling topped with a golden, buttery cake crust, this effortless 9×13-inch dessert requires just a handful of ingredients and no electric mixer. Simply layer, bake, and enjoy! Perfect for spring celebrations, summer potlucks, family gatherings, or whenever you’re craving a refreshing lemon dessert without added sugar.

Ingredients

Scale

Lemon Filling Layer

2 cans (15 oz each) sugar-free lemon pie filling
1 teaspoon fresh lemon zest (optional)

Cake Topping

1 box (15.25 oz) sugar-free yellow or lemon cake mix
1/2 cup (1 stick) unsalted butter, cold and thinly sliced or melted
1/2 cup powdered sugar-free sweetener (allulose or monk fruit blend), for dusting

Instructions

Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Add the Lemon Filling: Pour both cans of sugar-free lemon pie filling into the prepared baking dish. Spread evenly across the bottom. Stir in the fresh lemon zest, if using.
Add the Cake Mix: Sprinkle the dry sugar-free cake mix evenly over the lemon filling. Make sure the filling is completely covered. Do not stir the layers together.
Add the Butter: Arrange thin slices of cold butter evenly across the cake mix, covering as much of the surface as possible. Alternatively, slowly drizzle melted butter over the entire topping.
Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the lemon filling is bubbling around the edges.
Cool: Remove the cake from the oven and let it rest for 15–20 minutes to allow the lemon filling to thicken slightly.
Garnish and Serve: Lightly dust with powdered sugar-free sweetener. Serve warm with sugar-free vanilla ice cream or whipped cream, if desired.

Notes

Don’t Stir: Keep the lemon filling and dry cake mix in separate layers. This creates the signature dump cake texture.
Distribute Butter Evenly: Make sure the butter covers as much of the dry cake mix as possible to prevent dry flour patches.
Check for Dry Spots: If you notice dry cake mix after 35 minutes, gently press those areas into the melted butter and bake for another 3–5 minutes.
Rest Before Serving: Allowing the cake to rest for 15–20 minutes helps the lemon filling thicken and makes serving easier.
Storage: Cover leftovers and refrigerate for up to 4–5 days.
Reheating: Microwave individual portions for 20–30 seconds or until warmed through.
Freezing: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Homemade Alternative: You can substitute approximately 3 cups of homemade sugar-free lemon curd for the canned lemon pie filling.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 260 kcal
Fat: 7 g
Carbohydrates: 45 g
Protein: 2 g