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Lemon Dump Cake

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

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

Nutrition

Keywords: cake, dessert, lemon, easy recipe, potluck, baking

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