Lemon Dump Cake

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This Lemon Dump Cake combines the vibrant taste of lemon with the creamy richness of cream cheese, making it a perfect dessert for gatherings or a cozy treat at home.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the base

2 jars 12-ounce jars lemon curd Adds a tart and sweet flavor, creating the cake’s fundamental lemony notes.
8 ounces cream cheese, softened Provides a rich and creamy layer that balances the zestiness of the lemon curd.
1 large egg, room temperature Binds the cream cheese mixture together, contributing to a smooth texture.
1/4 cup granulated sugar Adds sweetness to the cream cheese layer, enhancing the overall flavor profile.

For the topping

1 box 15.25-ounce box vanilla, lemon, yellow, or white cake mix Forms the cake topping, giving it structure and a fluffy texture.
1/2 cup salted butter, cold Infuses the cake with buttery richness and provides a lovely golden brown top when baked.

Method

Preparation

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it with non-stick cooking spray.
Evenly spread the lemon curd across the bottom of the prepared baking dish.
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.
Drop spoonfuls of the cream cheese mixture over the lemon curd, trying to distribute it as evenly as possible.
Sprinkle the entire box of cake mix over the cream cheese layer, ensuring even coverage across the top.
Slice the cold butter into very thin pats and place them on top of the dry cake mix, covering as much area as possible to achieve a nice buttery flavor.

Baking

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.
Allow the dump cake to rest for 15 minutes before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 230mgSugar: 20g

Notes

For a smoother blend, make sure your cream cheese is at room temperature before mixing. Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake can be frozen for up to 2 months. Thaw in the fridge overnight before serving. You can mix in fresh blueberries or raspberries with the lemon curd for a fruity twist, or use key lime curd for a zesty alternative.

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