Ingredients
Ingredients
- 42 oz. lemon pie filling (two 21-oz. cans)
- 1.5 cups yellow cake mix (half of a 15.25 oz box)
- 1/2 cup salted butter, cut into small cubes
Instructions
- Prepare the Slow Cooker: Spray the slow cooker thoroughly with non-stick spray to prevent sticking and make cleanup easier.
- Add Lemon Pie Filling: Spread out all 42 ounces of the lemon pie filling evenly in the bottom of the slow cooker to establish the fruity base layer.
- Sprinkle Cake Mix: Evenly sprinkle 1.5 cups of yellow cake mix over the lemon pie filling, covering the surface completely.
- Add Butter: Cut 1/2 cup salted butter into small cubes and evenly distribute them over the cake mix. This will help create a rich, golden crust as it cooks.
- Cook: Place the lid securely on the slow cooker and cook on High for 1 hour and 45 minutes, or until the top layer of cake mix looks fully cooked and set.
- Serve: Spoon the warm lemon dump cake into bowls and optionally top with vanilla ice cream for a creamy contrast.
Notes
- Ensure the slow cooker is properly sprayed to prevent sticking.
- If you prefer a firmer crust, you can extend the cooking time slightly but monitor closely to avoid drying out.
- This dessert is best served warm but can be refrigerated for up to 3 days and reheated before serving.
- For a dairy-free option, substitute salted butter with dairy-free margarine or coconut oil.
- Adding a sprinkle of powdered sugar on top before serving adds a nice decorative touch.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
