There is something mighty satisfying about a simple baked dessert that comes together with pantry basics and a little good sense. This lemony farmers market week dessert has that old-fashioned dump-and-bake charm so many of us grew up with, where a few humble ingredients turn into a bubbling, golden treat fit for a Sunday supper or a weeknight sweet tooth. The dry lemon pudding mix brings bright flavor and a soft, custardy richness that feels just right when you want something cheerful without a lot of fuss.
Serve this dessert warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a few fresh berries if you have them on hand from the market. It also goes nicely with hot coffee after supper, or with iced tea on a warm afternoon. If you want to dress it up for company, a little dusting of powdered sugar and a few thin lemon slices on the side make it look extra special without much work at all.
5-Ingredient Oven Baked Farmers Market Week Lemon Dessert
Servings: 8
Ingredients
1 box (3.4 ounces) dry unbaked lemon pudding mix powder
Directions
1. Preheat your oven to 350 degrees Fahrenheit and lightly grease an oven-safe metal roasting pan.
2. Spread the lemon pie filling evenly across the bottom of the prepared roasting pan, then scatter the blueberries over the top.
3. Sprinkle the dry lemon pudding mix powder evenly over the fruit layer, then sprinkle the dry yellow cake mix evenly over that.
4. Drizzle the melted butter as evenly as you can over the dry top layer, covering most of the surface so it bakes up golden.
5. Bake for 40 to 45 minutes, until the top is lightly golden and the edges are bubbling. Let it rest for 10 to 15 minutes before serving so it can set up a bit.
6. Spoon into bowls or onto dessert plates and serve warm.
Variations & Tips
Berry Swap: If blueberries are not what you have, try blackberries or raspberries for a slightly different farmers market flavor. Just keep the amount about the same so the dessert does not get too wet.
Extra Lemon Brightness: A little fresh lemon zest scattered over the pie filling before the dry ingredients go on will give this dessert even more sunny flavor. That is a fine trick when you want it to taste especially fresh.
Make It Crisper: For a more pronounced crumb on top, use cold butter sliced thin instead of melted butter and lay the slices evenly over the cake mix. You may have a few dry spots, but those buttery golden patches are mighty tasty.
Serving Tip: This dessert is best served warm the day it is baked, though leftovers can be covered and refrigerated. Reheat individual portions gently so the lemon filling softens back up and the top stays pleasant.
