Lemon Pudding Dump Cake
Just a few ingredients combine to make this deliciously easy lemon pudding cake. As a bonus, it also happens to be a low fat dessert!
Lemon pudding dump cake is an old-fashioned snack cake made with cake mix and pudding mix. It can be served warm or cooled–we especially love it topped with whipped cream!
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When you need a quick and easy dessert option that you can whip up at the last minute, turning to a cake mix is the perfect shortcut.
I make all kinds of cake mix desserts, because it’s so simple to “doctor up” a mix beyond what the box calls for.
This lemon pudding dump cake is one of those recipes everyone needs tucked up their sleeve. You simply combine four ingredients (no eggs or oil needed!), dump them into a pan, and bake.
It’s similar to my recipe for vanilla pudding dump cake, and just like that one, the lemon version doesn’t disappoint!
More Lemon Cake Mix Recipes:
- Easiest Lemon Bundt Cake from a Mix
- Soft & Moist Lemon Mayonnaise Cake
- Lemon Loaf Cake from a Mix
- Lemon Cookies Made with Cake Mix
Low Fat Lemon Dump Cake
I’ve been a fan of instant pudding cake recipes for quite a while. Using pudding mix is a great way to add flavor and sweetness, plus it often improves the texture of baked goods.
I even add it to cookies sometimes, like with lemon pudding cookies, pistachio pudding cookies, and chocolate chip pudding cookies.
So adding it to this dump cake recipe is the perfect way to enhance the flavor while also ensuring the cake isn’t too dry, especially since there’s no oil, butter, or eggs in this recipe.
The result is a low fat cake that’s perfectly sweet, with a cheerful lemon flavor.
A recent bout with gallbladder issues forced me to make more low-fat foods, and let me just say, it’s hard to find low-fat desserts that don’t taste like cardboard!
The nice thing about this cake is that it IS low fat, but it doesn’t TASTE like it’s low fat.
Top it with a dollop of Cool Whip if you’d like, and you have a tasty treat to satisfy your sweet tooth.
More Low Fat Dessert Options:
- The Best Angel Food Cake from a Mix
- Chocolate Angel Food Cake from a Mix
- Ninja Creami Strawberry Sorbet
- Ninja Creami Peach Sorbet
How to Make Lemon Pudding Dump Cake
It’s really easy to whip up this treat with just four ingredients.
Ingredients You’ll Need
- Lemon Cake Mix
- Lemon Pudding Mix
- White Chocolate Chips
- Milk
How to Make It:
Find the full printable recipe available below
Make the batter. First, you’ll combine the cake mix, pudding mix, and some of the baking chips, stirring them together.
Then add the milk, stirring well for a couple of minutes, until the batter is smooth and all the dry mixes have dissolved.
Bake. Then, you’ll pour the batter into a greased pan. Sprinkle the remaining white chocolate chips on top, then bake for about 25-30 minutes.
Serve. Then, you’ll let the cake cool in the pan for about 15 minutes or so before slicing and serving, if you want to enjoy it warm.
Otherwise, you can let it cool completely.
Notes and Adaptations:
- This cake is delicious on its own, but we especially love to top it with a dollop of Cool Whip (use reduced fat if needed).
- You can serve the cake warm or cooled–both ways are great!
- By itself, lemon cake mix is extremely low fat, and most lemon instant pudding mix is fat free. You can use low fat or skim milk in this recipe. Most of the fat is in the white chocolate chips, so you can decrease or omit those if necessary.
- Cover leftovers and store at room temperature for up to 3-5 days.
Recommended Equipment:
Lemon Pudding Dump Cake
Ingredients
- 15.25 ounce lemon cake mix
- 3.4 ounce instant lemon pudding mix
- 1 cup white chocolate chips (divided)
- 1 1/2 cups milk
Instructions
- Preheat oven to 350F and grease a 9×13-inch cake pan or baking dish. Set aside.
- In a medium mixing bowl, combine lemon cake mix, lemon pudding mix, and 3/4 cup white chocolate chips. Stir to combine.
- Add milk to the mixing bowl, then stir by hand for about two minutes, until dry ingredients have dissolved and batter is smooth (alternatively, you can use an electric mixer).
- Spread the batter into the prepared cake pan. Sprinkle the remaining 1/4 cup of white chocolate chips over the batter. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and let cool slightly before serving (can be served warm or cooled).
Notes
- This cake is delicious on its own, but we especially love to top it with a dollop of Cool Whip (use reduced fat if needed).
- By itself, lemon cake mix is extremely low fat, and most lemon instant pudding mix is fat free. You can use low fat or skim milk in this recipe. Most of the fat is in the white chocolate chips, so you can decrease or omit those if necessary.
- Cover leftovers and store at room temperature for up to 3-5 days.
Equipment
Nutrition
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