MAKES 1 (8 × 8-INCH) CAKE
It is always fun to think outside the box, no pun intended. Use a lemon bar mix, backward with the crust on top, and you have created a dessert that rivals many. Strawberry-Lemonade Dump Cake makes a welcome addition to any picnic basket.
Preheat the oven to 350°F. Spay an 8 × 8-inch square pan with nonstick cooking spray.
Place the eggs, water, and lemon filling from the lemon bar box mix in the prepared pan. Whisk together until blended. Allow to stand for 10 minutes.
Layer the strawberries over the lemon filling mixture. Sprinkle the crust mixture from the lemon bar box mix over the strawberries. Drizzle the sweetened condensed milk evenly over the crust mixture. Drizzle the melted butter evenly over the top.
Bake for 40 to 45 minutes until the cake is golden brown on top. Allow to stand for 30 minutes before serving.
tip: Substitute fresh blueberries for the strawberries.