Easy Slow Cooker Lemon Dump Cake with Crispy Butter Crumble Tips, FAQ & printable recipe

Tips for success

To elevate this simple dessert, consider adding a sprinkle of ground cardamom or ginger to the dry cake mix before layering it. These spices pair beautifully with the bright acidity of the lemon, adding a subtle warmth and complexity to the overall flavor profile.

If you prefer a more textured topping, you can also sprinkle half a cup of sliced almonds or chopped pecans over the butter layer before cooking.

Always monitor your slow cooker during the last half hour of cooking, as different models heat at varying rates.

If you notice the edges browning too quickly while the center remains pale, you can rotate the ceramic insert if your model allows, or drape a kitchen towel over the hotter side of the lid to help redistribute the heat more evenly.

Variations

• Lemon Blueberry: Add a cup of fresh blueberries over the lemon filling before adding the cake mix for a classic berry-citrus twist.
• Lemon Coconut: Sprinkle shredded sweetened coconut over the cake mix layer along with the butter for a tropical, toasted coconut topping.
• Lemon Cream Cheese: Dollop softened cream cheese over the lemon filling before adding the cake mix to create a rich, cheesecake-like layer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

Reheat

Reheat individual portions in the microwave for 30 to 45 seconds, or warm the entire batch in a 350°F (175°C) oven for 15 minutes to restore crispness.

Allow any leftover dump cake to cool completely at room temperature for no more than two hours. Transfer the leftovers to an airtight container and store them in the refrigerator. The cake will keep well for up to four days, though the crumble topping will lose some of its crispness over time as it absorbs moisture from the lemon filling.

While this dessert is best enjoyed fresh and warm, you can assemble the dry layers in the slow cooker insert up to four hours in advance.

Keep the insert covered in the refrigerator, then place the cold butter slices on top just before you begin cooking. Add an extra fifteen minutes to the cooking time to account for the cold ceramic insert.

Serving ideas

Serve this warm lemon dump cake straight from the slow cooker pot while it is still gooey and fragrant.

Spoon generous portions into shallow bowls, making sure each serving gets a perfect balance of the hot, tart lemon filling and the crispy, sweet crumble topping. It is an incredibly comforting dessert that shines brightest when served warm.

Enhance the dessert by topping each warm portion with a generous scoop of cold vanilla bean ice cream or a dollop of freshly whipped cream. The contrast between the hot, acidic lemon and the cold, sweet dairy is absolutely heavenly. For an elegant touch, garnish with a light dusting of powdered sugar or a few fresh raspberries.

Frequently asked questions

Recipe card

Easy Slow Cooker Lemon Dump Cake with Crispy Butter Crumble

Prep 10 minCook 2 hRest 20 minTotal 2 h 30 minServes 8

Ingredients

• 2 cans (21 oz each) lemon pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, sliced into thin pats

Instructions

1. Spread the two cans of lemon pie filling evenly across the bottom of the prepared slow cooker insert, using a silicone spatula to smooth the surface into an even layer.
2. Sprinkle the dry yellow cake mix evenly over the lemon filling layer, covering it completely from edge to edge. Do not stir the layers together.
3. Arrange the cold slices of unsalted butter in a single layer over the cake mix, covering as much of the surface as possible to prevent dry spots.
4. Place a double layer of paper towels across the top of the slow cooker, secure the lid firmly over them, and cook on high for 2 hours or on low for 4 hours.
5. Turn off the slow cooker, carefully remove the lid and paper towels, and let the cake rest uncovered for 15 to 20 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

485

Protein

1.9 g

Carbohydrates

87 g

Fat

13.4 g

Fiber

1 g

Sugar

50 g

Sodium

375 mg

Automatic estimate from the ingredient list, not laboratory-verified.