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.
When you need a quick, last-minute dessert, a boxed cake mix can be the perfect shortcut. I often “doctor up” cake mixes with pudding, chips, or other mix-ins to boost flavor and texture.
This lemon pudding dump cake is one of those recipes everyone should have on hand. With only four ingredients (no eggs or oil required) you mix, dump into a pan, and bake. It’s similar to a vanilla pudding dump cake but with bright lemon flavor.
Low Fat Lemon Dump Cake
Instant pudding mix adds flavor and moisture, which helps keep this cake tender despite having no oil, butter, or eggs. The result is a light but flavorful lemon cake that truly doesn’t taste “low fat.” If you need an easy low-fat dessert that still satisfies, this one fits the bill — top a slice with a dollop of whipped topping for extra indulgence.
How to Make Lemon Pudding Dump Cake
This cake comes together in minutes with just four ingredients and a few simple steps.
Ingredients You’ll Need
- Lemon cake mix (15.25 oz)
- Instant lemon pudding mix (3.4 oz)
- White chocolate chips (1 cup, divided)
- Milk (1 1/2 cups — low fat or skim works fine)
Instructions
Preheat and prepare. Preheat oven to 350°F and grease a 9×13-inch pan.
Make the batter. In a mixing bowl combine the lemon cake mix, instant lemon pudding mix, and 3/4 cup of the white chocolate chips. Add the milk and stir by hand for about two minutes (or use an electric mixer) until the dry ingredients dissolve and the batter is smooth.
Bake. Spread the batter into the prepared pan and sprinkle the remaining 1/4 cup white chocolate chips on top. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve. Let the cake cool in the pan for about 15 minutes if you prefer to serve it warm, or cool completely before slicing. Top with Cool Whip or your favorite reduced-fat topping if desired.
Notes and Adaptations:
- Serve warm or cooled — both are excellent.
- Top with a dollop of Cool Whip or reduced-fat whipped topping if you like.
- Most lemon cake mixes are very low in fat and many instant lemon puddings are fat-free. Use low-fat or skim milk to keep the recipe lower in fat. White chocolate chips contain most of the fat here, so reduce or omit them if needed.
- Store leftovers covered at room temperature for 3–5 days.
Recommended Equipment:
- 9×13″ or 13×9″ cake pan
Lemon Pudding Dump Cake
Ingredients
- 15.25 oz lemon cake mix
- 3.4 oz instant lemon pudding mix
- 1 cup white chocolate chips (divided)
- 1 1/2 cups milk (low fat or skim recommended)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan.
- In a medium bowl, combine the cake mix, pudding mix, and 3/4 cup white chocolate chips.
- Add the milk and stir for about two minutes until the batter is smooth and the dry ingredients dissolve.
- Spread the batter in the prepared pan. Sprinkle the remaining 1/4 cup white chocolate chips on top.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
Notes
- Top with Cool Whip for extra creaminess.
- Store covered at room temperature for 3–5 days.
- To reduce fat further, omit or decrease the white chocolate chips and use skim milk.
Nutrition (per serving, approximate)
Calories: 174 | Carbs: 32 g | Protein: 2 g | Fat: 5 g
Don’t forget to save this recipe to your desserts board for later!
