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Lemon Dump Cake

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A delightful dessert bursting with citrus flavor featuring a lemon curd base, sweetened cream cheese layer, and a golden buttery topping.

Ingredients

Scale
  • 2 (12-ounce) jars lemon curd
  • 8 ounces cream cheese, softened
  • 1 large egg, room temperature
  • 1/4 cup granulated sugar
  • 1 (15.25-ounce) box vanilla, lemon, yellow, or white cake mix
  • 1/2 cup salted butter, cold

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with non-stick cooking spray.
  2. Evenly spread the lemon curd across the bottom of the prepared baking dish.
  3. In a medium bowl, use a hand mixer to beat together the softened cream cheese, room temperature egg, and granulated sugar until the mixture is smooth and fully combined.
  4. Drop spoonfuls of the cream cheese mixture over the lemon curd, trying to distribute it as evenly as possible.
  5. Sprinkle the entire box of cake mix over the cream cheese layer, ensuring even coverage across the top.
  6. Slice the cold butter into very thin pats and place them on top of the dry cake mix, covering as much area as possible for a nice buttery flavor.
  7. Bake in the preheated oven for 40 minutes, or until the topping is lightly browned and the lemon curd filling is bubbling around the edges.
  8. Allow the dump cake to rest for 15 minutes before serving.

Notes

For a more intense lemon flavor, consider adding lemon zest to the cream cheese mixture. Store leftovers tightly in the refrigerator for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/lemon-dump-cake/