Slow Cooker 3-Ingredient Limoncello Spritz Dump Cake
This Slow Cooker 3-Ingredient Limoncello Spritz Dump Cake is a warm, lemony dessert with a tender cake topping and soft citrus filling. Lemon pie filling, lemon cake mix, and lemon-lime soda make it wonderfully simple with no stirring required.
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Ingredients
- 1 box lemon cake mix about 15.25 ounces; use dry, straight from the box
- 1 can lemon pie filling about 21 ounces
- 1 cup lemon-lime soda or sparkling limoncello-style spritz soda
Instructions
- Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a little butter.
- Spread the entire can of lemon pie filling evenly across the bottom of the slow cooker.
- Sprinkle the dry lemon cake mix evenly over the pie filling, covering the surface as best you can, and do not stir.
- Slowly pour the lemon-lime soda over the dry cake mix, trying to moisten as much of the top as possible without stirring.
- Cover the slow cooker and cook on high for 2 to 2 1/2 hours, or on low for 4 hours.
- The dump cake is ready when the filling is bubbling around the edges and the top looks set with some golden areas.
- Turn off the slow cooker and let the dump cake rest for 10 to 15 minutes before spooning it warm into bowls and serving plain or with vanilla ice cream or whipped cream.
Notes
Let leftovers cool, then cover and refrigerate for a few days. Reheat individual portions in the microwave in short bursts until warm. The topping softens after chilling, and freezing is not recommended because the filling and cake topping can become watery after thawing.
Nutrition
Calories: 294kcalCarbohydrates: 67gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 438mgFiber: 1gSugar: 45g