Description
A simple yet impressive lemon dump cake featuring layers of tangy lemon curd, creamy sweetened cream cheese, and a crisp buttery cake mix topping. Perfect for easy, one-pan baking with minimal cleanup.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (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, blend together the softened cream cheese, egg, and granulated sugar until smooth and well combined.
- Drop spoonfuls of the cream cheese mixture over the lemon curd layer, distributing evenly.
- Sprinkle the dry cake mix evenly over the cream cheese and lemon curd layers.
- Slice the cold butter into thin pats and arrange over the cake mix, covering as much surface as possible.
- Bake for about 40 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Let the dump cake rest for about 15 minutes before serving to allow the layers to set.
Notes
- Use lemon or yellow cake mix for enhanced lemon flavor.
- Add lemon zest to the cream cheese mixture for more tang.
- Top with berries or shredded coconut before baking for added texture and flavor.
- Store leftovers in the refrigerator for up to 7 days or freeze for up to 1 month.
- Reheat slices in the oven or microwave, taking care not to overheat.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
