Can't find what you're looking for?

Hello! Welcome to my blog my fellow cooks, if you can't find what you're looking for through the pages, be sure to scroll down this site and check out the Labels on your left hand side. These labels can lead you to more specific lists. Let's eat y'all!

Search This Blog

Friday, July 07, 2017

Lemon Pie Dump Cake

Dump Cake
©Dawn Gagnon Photography 2017


No eggs, no oil? No worries!

If you are looking for a yummy quick dessert cake you can whip up in little time with little ingredients any dump cake is a good option. Using only two ingredients how can you possibly go wrong?

These cakes are simple and budget friendly! Using any cake mix will do but for this particular dump cake I suggest white cake mix or yellow. You can also buy lemon flavored cake mixes if you want to go over the  moon with the lemon flavor. Chances are though, this will give you plenty of lemon flavor for your fix.

Because there are few ingredients involved you may want to use a smaller baking dish than a 9 X 13 inch. A 9 inch pie dish or an 8 by 11 inch glass baking dish is perfect. The cake in the photo was baked in an 8 by 11 inch baking dish.

What you will need:

1 white or yellow cake mix-any brand
1 to 2 large cans of lemon pie filling
non stick cooking spray
large bowl
preheated oven to 350 degrees

In a large bowl mix thoroughly one package of cake mix and (1) can of lemon pie filling.  The second can is used for a topping if you want and this is entirely optional. You can go with icing if you like instead. Either will be yummy!

The batter will be more of a wet dough consistency but this is fine.
In your glass dish, spray it with non stick cooking spray and with a spatula gently dump your cake dough mixture into the dish.

Spread the dough mixture out from side to side, corner to corner. You can use a metal spatula with a little cooking spray on the bottom side to help spread the dough. If it doesnt look pretty don't worry, it will level off and flatten as it bakes.

Place cake into a preheated 350 degree oven and bake. I keep an eye on the oven after 20 minutes and check it off and on every ten minutes or so until the top is slightly golden and a butter knife inserted in the middle comes out clean.

This type of cake is very moist and a tad, "gooey" but so good. Let cool and add the second can of lemon pie filling for a topping on the cake or prepare a simple icing, or simply eat it as is. Enjoy!!
Here's another photo of the cake for you.


Lemon Cake
©Dawn Gagnon Photography 2017



Related Posts Plugin for WordPress, Blogger...

Infolinks In Text Ads

Fool Blogger