Key Lime Dump Cake
This Key Lime Dump Cake is a bright, tangy, tropical, one-pan dessert with key lime pie filling, buttery cake topping, coconut, and graham cracker crumbs. Perfect for easy summer gatherings, potlucks, or a quick weeknight treat.
Ingredients
- 2 cans (21 oz each) key lime pie filling or regular lime pie filling, or 1 can lemon pie filling + 1 can lime pie filling
- 1 box (15.25 oz) yellow cake mix white or lemon cake mix can be substituted
- 1/2 cup unsalted butter 1 stick, very thinly sliced; salted butter can be used if you reduce added salt
- 1/2 cup sweetened shredded coconut optional but recommended; toast lightly first for extra flavor
- 1/2 cup graham cracker crumbs for classic key lime pie crust flavor
- 2 limes zest only (zest of 2 limes)
- 2 tablespoons fresh key lime or regular lime juice bottled key lime juice such as Nellie & Joe’s also works
- 1/4 teaspoon salt to balance sweetness
- 1 cup whipped topping or lightly sweetened whipped cream optional, for serving
- extra lime slices or additional lime zest optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Glass or ceramic works best, but metal is fine—just watch the edges so they don’t brown too quickly.
- In a medium bowl, add the key lime pie filling. Stir in the lime zest, fresh lime juice, and salt until evenly combined. This refreshes and brightens the canned filling.
- Pour the lime filling mixture into the prepared baking dish and spread into an even layer, making sure it reaches all the way to the corners.
- Sprinkle the graham cracker crumbs evenly over the lime filling layer. They will absorb some of the filling and add key lime pie–style flavor.
- If using, sprinkle the sweetened shredded coconut evenly over the graham cracker crumbs. Toasted coconut will add extra flavor and texture.
- Open the box of yellow cake mix and sprinkle the dry mix evenly over the top of the coconut or graham layer. Gently smooth it into an even layer with your hand or a spoon, but do not stir it into the filling.
- Arrange the thin slices of butter over the surface of the dry cake mix, overlapping slightly so most of the top is covered. The butter will melt and moisten the cake mix as it bakes.
- Bake for 35–45 minutes, or until the top is golden brown and crisp in spots and the edges are bubbly. The center should look set but still have a gentle jiggle from the filling.
- Transfer the pan to a cooling rack and let the cake rest for at least 15–20 minutes before serving. It will thicken as it cools. For cleaner, bar-like slices, chill in the refrigerator for 1–2 hours.
- Serve warm, at room temperature, or chilled with a spoonful of whipped topping or whipped cream. Garnish with extra lime zest or thin lime slices if desired.
Notes
VARIATIONS: (1) Pineapple Key Lime Dump Cake: Add 1 cup well-drained crushed pineapple over the lime filling before the graham crumbs. (2) Coconut Cream Key Lime: Swap half of the lime pie filling for coconut cream pie filling and keep the shredded coconut. (3) Lightened-Up Version: Use sugar-free cake mix and low-sugar pie filling, and reduce butter to 6 tablespoons. (4) Berry-Lime Cake: Scatter 1 cup fresh blueberries or raspberries over the filling before adding crumbs. (5) Gluten-Free: Use a gluten-free yellow cake mix and gluten-free graham crackers. (6) Extra Crunch: Add 1/2 cup chopped macadamia nuts or pecans on top of the cake mix before baking.
STORAGE: Refrigerate leftovers, covered, for 3–4 days. Freeze slices for up to 2 months, wrapped well. Thaw in the fridge and reheat gently in the microwave for 15–20 seconds per slice if you prefer it warm.
TIPS: If you see dry cake mix patches after baking, press them down gently and drizzle with 1–2 tablespoons melted butter, then bake 5–8 minutes more. Adjust tanginess by adding extra lime juice and zest if desired.
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