Ingredients:

  • 1 Tbsp Unsalted butter, softened (for greasing)
  • 2 cans (approx. 21 oz each) Canned Lemon Pie Filling or Lemon Curd
  • 1/4 cup Fresh lemon juice
  • 1 Tbsp Fresh lemon zest (from 1–2 large lemons)
  • 1/4 tsp Ground nutmeg or cardamom (optional)
  • 1 box (15.25 oz) Yellow or White Cake Mix (dry)
  • 1 1/2 sticks (12 Tbsp) Unsalted Butter, chilled and cut into thin pats (or melted)

Instructions:

  1. Preheat the oven to 350°F (175°C) and set the oven rack to the middle position. Lightly grease a 9x13 inch baking dish with softened butter or baking spray.
  2. Enhance the Filling: In a small bowl, whisk together the canned lemon filling (or curd), fresh lemon juice, lemon zest, and nutmeg (if using).
  3. Spread Base: Pour the enhanced lemon mixture evenly into the bottom of the prepared baking dish. Use a spatula to spread it smoothly to the edges.
  4. The Dump: Evenly sprinkle the entire contents of the dry cake mix directly over the lemon filling layer. DO NOT STIR OR MIX. Ensure the powder is spread completely from edge to edge, covering the filling entirely.
  5. Apply Butter (The Key to Crispness): Arrange the chilled, thinly sliced butter pats evenly across the top of the dry cake mix. The pats should slightly overlap, aiming for full coverage. (Alternatively, melt the butter and drizzle it slowly and evenly over the surface.)
  6. Bake: Place the dish in the preheated oven and bake for 50 to 55 minutes, until the topping is deeply golden brown, bubbly around the edges, and no significant dry patches of cake mix remain visible.
  7. Cool Slightly: Remove the cake from the oven and allow it to cool on a wire rack for at least 15 minutes before serving, which allows the lemon filling to thicken.