This page gathers five lemon-forward cakes and cake-style desserts with a mix of baked, slow-cooked, and no-bake methods. Each one uses lemon pie filling, lemon pudding, lemon juice, or lemon soda to build its citrus flavor.
The recipes below range from a glazed sheet cake to a layered refrigerator dessert, with several simple assembly steps that keep the lemon flavor front and center.
Find your recipe
- Lemon Cake to Die For
- 5-Ingredient Slow Cooker Lemon Lush with Yellow Cake Mix
- No-Bake Lemon Éclair Cake
- Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake
- 7-Up Cake
Lemon Cake to Die For
Lemon Cake to Die For is a boxed lemon cake made extra rich with instant lemon pudding, eggs, water, and vegetable oil. The batter goes into a greased 9×13-inch baking dish and bakes at 350°F until a toothpick comes out clean, giving it a straightforward, reliable structure.
While the cake is still warm, powdered sugar and freshly squeezed lemon juice are whisked into a glaze and drizzled over the top. It is allowed to cool before slicing, so the glaze settles into the cake instead of running off.
Get the full Lemon Cake to Die For recipe
5-Ingredient Slow Cooker Lemon Lush with Yellow Cake Mix
5-Ingredient Slow Cooker Lemon Lush with Yellow Cake Mix is built in layers inside a greased 6-quart slow cooker. Dry yellow cake mix is spread across the bottom without stirring, then a mixture of lemon pie filling, whole milk, melted butter, and vanilla is poured over it.
The dessert cooks covered on HIGH or LOW until the edges are set and bubbling and the center is slightly glossy. After the heat is turned off, it rests covered for 15–20 minutes before serving, which helps the layers finish settling.
Get the full 5-Ingredient Slow Cooker Lemon Lush with Yellow Cake Mix recipe
No-Bake Lemon Éclair Cake
No-Bake Lemon Éclair Cake is assembled in a 9×13-inch dish with graham crackers forming the base and layers. Instant lemon pudding is whisked with cold milk until smooth and thickened, then folded with thawed Cool Whip to keep the filling light and airy.
Half the pudding mixture is spread over the crackers, followed by another cracker layer, the remaining pudding, and a final cracker layer. Lemon frosting is microwaved briefly so it pours easily, then spread over the top before the dessert chills in the refrigerator for at least 12 hours.
Get the full No-Bake Lemon Éclair Cake recipe
Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake
Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake combines blueberries with lemon pie filling for a fruit-forward dessert. The fruit goes into the bottom of a lightly greased slow cooker, then dry yellow or white cake mix is sprinkled over the top without stirring.
Melted butter is poured evenly over the cake mix to cover as much of the surface as possible. The dessert cooks covered until the filling is bubbly and the topping is set, then rests briefly before being served warm.
Get the full Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake recipe
7-Up Cake
7-Up Cake uses yellow cake mix, dry instant pudding, eggs, vegetable oil, and 7-Up soda to make a Bundt cake with a citrus lift. The batter is mixed in stages until smooth, then spread into a very well-sprayed 12-cup Bundt pan and baked until browned and clean-testing.
After cooling in the pan and then on a rack, the cake is finished with a simple powdered sugar glaze mixed with 7-Up. The glaze is drizzled over the completely cooled cake, and sprinkles can be added if desired before slicing.
