Lemon Pudding Dump Cake
This easy lemon cake is made with just a few ingredients, then dumped in a pan and baked to soft, fluffy perfection. As a bonus, it's a low-fat dessert (but doesn't taste like one)!
Equipment
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 9x13-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.
Nutrition
Serving: 1gCalories: 174kcalCarbohydrates: 32gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 219mgPotassium: 71mgFiber: 0.3gSugar: 17gVitamin A: 36IUVitamin C: 0.1mgCalcium: 96mgIron: 1mg
Tried this recipe?Let us know how it was!