Description
An easy and delicious dump cake made with lemon pudding and lemon cake mix, perfect for a quick dessert.
Ingredients
Scale
3 boxes Instant Lemon Pudding (3.4 oz boxes)
6 cup cold Milk
1 box Lemon Cake Mix (15.25-ounce box)
1/2 cup Butter
Instructions
- Step 1: Preheat your oven to 350 degrees F.
- Step 2: Grease a 9×13 inch baking dish and set it aside.
- Step 3: In a large bowl, combine the instant lemon pudding mix with the cold milk.
- Step 4: Whisk the pudding and milk until it is fully blended.
- Step 5: Let the pudding mixture sit for 5 minutes to thicken, then spread it evenly across the bottom of the prepared dish
- Step 6: Sprinkle the dry lemon cake mix evenly over the top of the pudding layer.
- Step 7: Slice the butter into thin pats and arrange them evenly over the surface of the dry cake mix.
- Step 8: Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling.
- Step 9: Remove from the oven and let the cake set for 10 minutes before serving.
Notes
Using cold milk is essential for the instant pudding to set correctly.
Ensure the butter is distributed evenly for a consistent, buttery crust.
The cake is best served warm.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Bake
- Cuisine: American