Can I use cook-and-serve pudding?

Instant pudding is recommended because it thickens with cold milk before baking. Cook-and-serve pudding may need to be cooked first.

Can I use lemon pie filling instead?

Yes. Lemon pie filling gives a brighter and thicker fruit-style base, while pudding gives a softer creamy texture.

Why is my dump cake powdery?

The butter probably did not cover the cake mix evenly. Add extra butter to dry areas and bake a few minutes longer.

Should lemon pudding dump cake be refrigerated?

Yes. Refrigerate leftovers because the filling contains milk-based pudding.

Lemon Dump Cake With Lemon Pudding Filling best1

Name: Lemon Dump Cake With Lemon Pudding Filling
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 boxes instant lemon pudding mix, 3.4 ounces each; 6 cups cold whole milk; 1 teaspoon fresh lemon zest, optional; 1 box lemon cake mix, 13.25 to 15.25 ounces; 3/4 cup unsalted butter, melted; Whipped cream, optional; Vanilla ice cream, optional

Description

This lemon dump cake with lemon pudding filling is an easy baked dessert made with instant lemon pudding, cake mix, and a buttery golden topping. The creamy lemon base bakes underneath a soft, crisp cake mix crust for a bright, simple dessert that is perfect for family dinners, potlucks, and sunny spring or summer gatherings.

Ingredients

For the Lemon Pudding Filling:
3 boxes instant lemon pudding mix, 3.4 ounces each
6 cups cold whole milk
1 teaspoon fresh lemon zest, optional

For the Cake Topping:
1 box lemon cake mix, yellow cake mix, or vanilla cake mix, 13.25 to 15.25 ounces
3/4 cup unsalted butter, melted

For Serving:
Whipped cream, optional
Vanilla ice cream, optional
Extra lemon zest, optional

Instructions

Preheat the oven to 350°F / 175°C. Grease a deep 9×13-inch baking dish with nonstick spray or butter.
In a large mixing bowl, whisk the instant lemon pudding mix with the cold whole milk until smooth and slightly thickened.
Let the pudding mixture rest for 5 to 10 minutes so it thickens before baking.
Spread the lemon pudding filling evenly into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pudding layer. Do not stir the cake mix into the pudding.
Slowly drizzle the melted butter over the dry cake mix, covering as much of the surface as possible.
Gently tilt or shake the baking dish to help the butter settle into the dry cake mix and reach the edges.
Bake for 35 to 40 minutes, or until the top is golden brown and the pudding layer is bubbling around the edges.
Remove the cake from the oven and let it rest for 10 to 20 minutes before serving. This helps the pudding filling thicken and makes the dessert easier to scoop.
Serve warm with whipped cream, vanilla ice cream, or extra lemon zest if desired.

Notes

Do not stir the layers together. The dry cake mix should stay on top of the pudding so it can bake into a golden topping.

Use a deep 9×13-inch baking dish because the pudding filling can bubble while baking.

Melted butter gives better coverage than cold butter slices and helps reduce dry cake mix spots.

If you see dry spots near the end of baking, add a few small pieces of butter to those areas and return the cake to the oven for a few more minutes.

Let the dessert rest before serving. The pudding filling will be very hot and loose when it first comes out of the oven.

Store leftovers covered in the refrigerator for 4 to 5 days.

Reheat individual servings in the microwave for 20 to 30 seconds.

Nutrition Note:
Nutrition is an estimate per serving based on 12 servings. Exact values may vary depending on the cake mix brand, pudding mix brand, milk, butter, and serving size.

Prep Time: 15 minutes
Additional Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 410
Sugar: 43g
Sodium: 620mg
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 60g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg