lazy baking

You don&#x27;t need to be a baker to pull off this summer stunner. Dump, bake, serve with ice cream, and impress everyone.

Strawberry Dump Cake

strawberries

(about strawberry pie filling

(15.25-ounce) box yellow, white, or lemon cake mix

(6 ounces) cold unsalted butter,

Vanilla ice cream,

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

The Kitchn

Patty Catalano

Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter. Trim 1 pound fresh strawberries and coarsely chop (heaping 3 cups).

Step 2

Layer the following in the baking dish in the following order (do not stir together): Spread 2 (about 21-ounce) cans strawberry pie filling into an even layer. Top with half of the strawberries in an even layer. Sprinkle evenly with 1 (15.25-ounce) box yellow, white, or lemon cake mix. Cut 1 1/2 sticks unsalted butter into thin slices and arrange over the cake mix in an even layer, covering the entire surface as best as you can. Scatter the remaining strawberries on top in an even layer.

Step 3

Bake until golden brown, bubbling, and a crispy crust begins to form, 55 to 65 minutes. Serve warm with vanilla ice cream if desired.

Never tried the strawberry..however we used cherry pie filling. 1 can of crushed pineapple (13 × 9 pan) 2 cans of cherry pie filling &amp; a box of cake mix. Then top w butter..its so good taste like cherry cobbler. I&#39;m sure any pie filling w/b good. Everyone loves it &amp; it&#39;s soo easy.

This creamy, 6-layered dream is guaranteed to be the star of every summer party.

No-Bake Key Lime Icebox Cake

unsalted butter

sugar

salt

lime juice

lime

vanilla pudding mix

milk, any fat percentage

heavy cream

vanilla extract

graham

Substitutions:Lime juice: Substitute regular lime juice if you can’t find key lime juice.Lime curd: Substitute generous 3/4 cup store-bought lime curd for the homemade key lime curd.Whipped topping: Substitute 1 (8-ounce) tub frozen whipped topping for the homemade whipped cream. Thaw before using.Stovetop method: If you don’t have a microwave, cook the lime curd on the stovetop by melting the butter in a small saucepan over low heat. Add the key lime juice, sugar, egg, and salt, and continue cooking, whisking constantly, until thickened (don’t let it come to a boil).Make ahead: The curd can be made ahead and refrigerated for up to 1 week.Storage: Leftover cake can be covered and refrigerated for up to 4 days. Cake slices can also be wrapped in aluminum foil and frozen for up to 3 months; thaw overnight in the freezer.

Perry Santanachote

Step 1: Make the key lime custard:

Cut 3 tablespoons unsalted butter into 3 pieces and place in a small microwave-safe bowl. Microwave in 20-second bursts until mostly melted, 40 to 50 seconds total (it will melt completely as it sits).

Step 2: Make the key lime custard:

Place 1/3 cup granulated sugar, 1 large egg, and 1/8 teaspoon kosher salt in a medium microwave-safe bowl and whisk until smooth. Add 1/3 cup key lime juice and the melted butter, and stir to combine. Microwave on high power in 1-minute intervals, whisking after each, until it thickens and coats the back of a spoon, 3 to 4 minutes total.

Step 3: Make the key lime custard:

Finely grate the zest of 1/2 medium lime into the curd and whisk to combine. Press a sheet of plastic wrap directly onto the surface of the curd and refrigerate until thickened, at least 45 minutes (it doesn’t need to be fully cold). If you’re strapped for time, cool the curd faster by placing it in an ice bath.

Step 4: Make the key lime custard:

Place 1 (3.4-ounce) box instant vanilla pudding mix and 1 3/4 cups cold milk in a large bowl and whisk until smooth. Add the key lime curd and whisk until smooth.

Step 1: Make the whipped cream:

Place 2 cups cold heavy cream, 3 tablespoons powdered sugar, 3/4 teaspoon vanilla extract, and 1/8 teaspoon kosher salt in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer or whisk by hand.) Beat on low speed, increasing to high speed, until stiff peaks form, 2 to 3 minutes.

Step 2: Make the whipped cream:

Transfer 1 cup of the whipped cream into the key lime custard and fold together with a flexible spatula until just combined. Add 1 more cup of the whipped cream and fold together until just combined and no streaks remain.

Step 1: Assemble the cake:

Arrange graham crackers in the bottom of an 8x8-inch, 2-inch deep baking dish, breaking them as needed to fit into a single tight, even layer. Evenly spread 1/3 of the pudding mixture (about 1 1/4 cups) over the crackers. Repeat layering the graham crackers and pudding mixture 2 more times. Dollop the remaining whipped cream on top and spread into an even layer.

Step 2: Assemble the cake:

Cover and refrigerate for at least 8 hours or up to 2 days before serving. Finely grate the zest of 1/2 medium lime over the delight just before slicing into 9 pieces and serving.

Om nom nom nom!  Delicious!  Per the instructions, I tried thawing overnight in the freezer...that didn&#39;t work. LOL

Top 2 lazy baking recipes from across the web

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Strawberry Dump Cake

No-Bake Key Lime Icebox Cake

Top 2 lazy baking recipes from across the web

The most viewed lazy baking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Dump Cake

No-Bake Key Lime Icebox Cake

The most viewed lazy baking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine