Lemon Dump Cake: An Effortless Delight

Name: Lemon Dump Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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

Indulge in the refreshing taste of our Lemon Dump Cake, a delightful dessert that combines the brightness of lemon with the creaminess of cheesecake. This recipe showcases a vibrant lemon curd base topped with a pillowy cake layer, making it a perfect treat for any occasion. The aroma of lemon wafting through your kitchen will evoke memories of sunny days and warm gatherings. Its light, fluffy texture pairs beautifully with the rich cream cheese, resulting in a dessert that feels both decadent and light.

Ideal for potlucks, family gatherings, or a simple weeknight treat, this Lemon Dump Cake is sure to impress with minimal effort. Just dump the layers into a baking dish, and let the oven do the work. Once baked, allow the flavors to meld together before diving in. Your taste buds will thank you!

Ingredients

2 (12-ounce) jars lemon curd: This tangy and sweet base provides the vibrant lemon flavor of the cake.
8 ounces cream cheese, softened: The rich cream cheese adds a creamy texture that balances the tartness of the lemon.
1 large egg, room temperature: This helps bind the ingredients together, providing a light structure.
1/4 cup granulated sugar: To sweeten the cream cheese mixture and enhance the flavors.
1 (15.25-ounce) box vanilla, lemon, yellow or white cake mix: The cake mix creates a fluffy topping with no need for complicated mixing.
1/2 cup salted butter, cold: Adding richness and flavor, the cold butter helps create a deliciously crispy topping.

Step-by-Step Instructions

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, beat together the softened cream cheese, room temperature egg, and granulated sugar using a hand mixer until 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 for a nice buttery flavor.
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, letting the flavors meld together.

Recipe Details

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Calories: Approximately 300 per serving

Tips, Storage & Variations

Tips: For extra lemon flavor, consider adding a tablespoon of lemon juice to the cream cheese mixture.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the Lemon Dump Cake before baking. Just cover tightly with aluminum foil and freeze for up to 2 months. Bake straight from the freezer, adding additional time if needed.
Variations: Swap the lemon curd for lime or orange curd for a different citrus experience.

FAQ Section

1. Can I use homemade lemon curd for this recipe?
Yes, homemade lemon curd is a great alternative and can enhance the flavor.

2. What can I serve with Lemon Dump Cake?
This cake is delightful on its own but can be paired with whipped cream or vanilla ice cream for extra indulgence.

3. How do I know when the cake is done?
Look for a lightly browned topping and bubbly filling around the edges.

4. Can I make this recipe gluten-free?
You can swap the cake mix for a gluten-free cake mix, and it should work well.

5. How long does this cake keep?
The Lemon Dump Cake will last in the refrigerator for about 3 days, stored in an airtight container.

6. Can I make this in advance?
Yes, you can prepare it ahead of time and bake it just before serving.

Conclusion

We invite you to try this easy and delicious Lemon Dump Cake recipe at your next gathering or simply as a weeknight treat. With its bright flavors and creamy texture, it is sure to delight everyone who takes a bite. Don’t forget to share your delicious results with friends and family. Happy baking!

Lemon Dump Cake

Print Recipe

An effortless dessert combining the brightness of lemon with creamy cheesecake, topped with a fluffy cake layer.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

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, beat together the softened cream cheese, room temperature egg, and granulated sugar until smooth and fully combined.
Drop spoonfuls of the cream cheese mixture over the lemon curd, distributing it as evenly as possible.
Sprinkle the entire box of cake mix over the cream cheese layer.
Slice the cold butter into thin pats and place them on top of the dry cake mix.
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.

Notes

For extra lemon flavor, consider adding a tablespoon of lemon juice to the cream cheese mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.