This lemon dump cake is a delightfully simple dessert with a tangy lemon curd base, a creamy sweet cream cheese layer, and a crisp cake mix topping. It comes together in one pan, making it ideal for easy baking with minimal cleanup.
Why I’ll Love This Recipe
I love this recipe because it’s effortless yet impressive. The bright citrus flavor balances beautifully with the creamy filling and buttery crust. It’s perfect when I want a dessert that tastes elegant without much fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 jars (12 oz each) lemon curd
8 oz cream cheese, softened
1 large egg, at room temperature
¼ cup granulated sugar
1 box (15.25 oz) cake mix — vanilla, lemon, yellow, or white
½ cup salted butter, cold
directions
Preheat the oven to 350°F (about 175°C).
Lightly grease a 9×13‑inch baking dish (or spray with nonstick cooking spray).
Spread both jars of lemon curd evenly into the bottom of the prepared dish.
In a medium bowl, use a hand mixer (or whisk) to blend together the softened cream cheese, egg, and granulated sugar until smooth and well combined.
Drop spoonfuls of the cream cheese mixture over the layer of lemon curd, trying to distribute it evenly.
Sprinkle the dry cake mix evenly over the two layers (lemon curd + cream cheese).
Slice the cold butter into very thin pats (thin slices) and arrange them over the cake mix, covering as much of the surface as possible.
Bake in the preheated oven for about 40 minutes, or until the topping is golden brown and you see the filling bubbling around the edges.
After baking, allow the dump cake to rest for about 15 minutes before serving — this helps the layers set a little so it’s easier to slice.
Servings and timing
This recipe yields about 12 servings. Prep time: ~15 minutes Bake time: ~40 minutes Resting time: ~15 minutes Total time: ~1 hour
Variations
Swap in lemon cake mix or yellow cake mix instead of white to boost the lemon flavor.
Add lemon zest into the cream cheese mixture for extra tang.
Try layering berries (fresh or frozen) on top of the lemon curd before adding the cream cheese layer.
Use unsalted butter if that’s what I have, adding a pinch of salt to the cake mix to balance flavors.
Sprinkle shredded coconut or poppy seeds over the top before baking for texture and flavor variation.
storage/reheating
In the refrigerator: Cover the cake with plastic wrap or a lid and store up to 5–7 days.
In the freezer: Place in an airtight container and freeze for up to 1 month. Thaw overnight in the fridge before serving.
To reheat: Warm individual slices in the oven (around 325 °F / 160 °C) for a few minutes, or microwave gently until warmed through, being careful not to overheat and break down the layers.
FAQs
What is a dump cake?
A dump cake is a type of dessert where ingredients are “dumped” into a baking dish and layered, rather than mixing a full batter. Often it uses a boxed cake mix and simple additions, making it quick and easy.
Can I make lemon dump cake ahead of time?
Yes, I can prepare it up to two days in advance. I’d just store it in the fridge until it’s time to serve, then let it come closer to room temperature for best texture.
Can I use a different flavored cake mix?
Yes — lemon, yellow, white, or vanilla cake mix all work. If I use lemon cake mix, the citrus flavor becomes more pronounced.
How do I know when it’s perfectly baked?
I look for a golden‑brown topping and check that the filling is bubbling around the edges. The bake time is typically around 40 minutes, but ovens vary.
Can I use margarine instead of butter?
Yes, margarine can be substituted, though the flavor and texture may shift slightly. Butter gives a richer taste and helps the topping crisp better.
Conclusion
This lemon dump cake is one of my go‑to desserts when I want something simple but impressive. With layers of tart lemon curd, creamy sweet filling, and buttery cake crust, it strikes a delightful balance of flavors and textures. I hope you enjoy baking (and eating) it as much as I do.
