Crockpot Lemon Dump Cake

This Slow Cooker Lemon Pudding Dump Cake is sweet, tangy, and wonderfully gooey with barely any effort. Made with boxed cake mix, lemon pie filling, and instant pudding, it bakes into a warm, custard-like lemon dessert that’s perfect for spring, summer, or anytime you're craving something bright and easy.

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Author Kori

Prep Time 10

Cook Time 2 30

Total Time 2 40

Course Slow Cooker Dessert Recipes

Cuisine American

Servings

Calories 481 kcal

Ingredients

▢ 1 (3.4-ounce) box instant lemon pudding mix
▢ 2 cups milk
▢ 1 (15.25-ounce) box lemon cake mix
▢ 1 (21-ounce) can lemon cream pie filling
▢ ½ cup 1 stick melted butter
▢ Optional ¼ cup chopped pecans
▢ Optional for serving: powdered sugar, whipped cream, or lemon zest for topping

Instructions

In a bowl, whisk pudding mix and milk together. Place in the fridge until set.
Spread the pudding on the bottom of a greased 6-quart slow cooker. The top with large dollops of the pie filling spaced even on top.
Sprinkle the dry lemon cake mix evenly over the pudding and pie filling.
Drizzle melted butter evenly over the top—do not stir. Top with nuts (if using).
To prevent moisture dripping onto the cake place a clean towel over the crockpot then place the lid to secure the towel in place.
Cook on HIGH for 2.5 to 3 hours, or until the edges are set and the center is soft and gooey.
Scoop into bowls and serve warm with whipped cream or a dusting of powdered sugar and with some lemon slices.

Video

Notes

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.

TIPS

Use cold milk for the pudding so it sets up properly. Keep the lid covered with a towel to prevent moisture from dripping onto the cake. Don’t stir after layering—this helps create that soft, saucy pudding layer on the bottom.

VARIATIONS

Add freshly squeezed lemon juice to the pudding mixture to boost the tartness if desired. Swap lemon pudding for vanilla or white chocolate pudding if you want a more mellow citrus flavor. You can also use a yellow cake mix instead of lemon for a lighter lemon taste. Add 1 cup of fresh or frozen blueberries or raspberries between the pudding and cake mix for a fruity twist.

SERVING SUGGESTIONS

Serve warm straight from the slow cooker with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar and fresh lemon zest. It’s also delicious chilled and eaten the next day—almost like a lemon custard bar.

Nutrition

Calories: 481kcalCarbohydrates: 83gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 753mgPotassium: 121mgFiber: 1gSugar: 47gVitamin A: 453IUCalcium: 193mgIron: 1mg

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