I love how this Lemon Dump Cake combines bright lemon curd, creamy cream cheese, and a golden cake topping into an irresistibly easy, single pan dessert. It’s full of fresh citrus flavor and comes together in just an hour.

Why You’ll Love This Recipe

I adore this cake because it's effortless yet impressive. A few pantry staples and minimal prep yield a dessert that’s tangy, sweet, and comforting. I enjoy the contrast between the smooth cream cheese layer and the crunchy, buttery cake topping—it’s a refreshing twist on traditional dump cakes.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (12‑ounce) jars of lemon curd
8 ounces cream cheese, softened
1 large egg, room temperature
¼ cup granulated sugar
1 (15.25‑ounce) box vanilla, lemon, yellow, or white cake mix (I used white)
½ cup salted butter, cold

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish
I spread both jars of lemon curd evenly in the dish
In a bowl, I beat together the cream cheese, egg, and sugar until smooth
I drop spoonfuls of the cream cheese mixture over the curd
I sprinkle the dry cake mix evenly on top
I slice the cold butter into thin pats and arrange them over the cake mix, making sure to cover as much as possible
I bake for 40–45 minutes, until the top is golden and the filling bubbles around the edges. If some spots look dry mid bake, I add a few extra butter pats
I let it rest for at least 15 minutes before serving to allow the curd to thicken slightly

Servings and timing

Makes: 12 servings
Prep time: about 15 minutes
Baking time: 40–45 minutes
Total time: around 1 hour

Variations

Add fresh or frozen blueberries before topping for a fruity burst
Sprinkle poppy seeds into the cake mix for subtle crunch and appearance
Stir in a bit of lemon zest or a few drops of almond extract into the cream cheese layer for extra flavor depth
Swap cream cheese for mascarpone in the filling to make it softer and silkier

storage/reheating

Refrigerator: Keep leftover cake covered in the fridge for 5–7 days
Freezer: Wrap portions tightly and freeze for up to 1 month. Thaw overnight in the fridge
Reheating: Warm servings in a 350 °F oven for about 10 minutes or microwave briefly until warmed through

FAQs

What exactly is a dump cake?

A dump cake is a no mixer, no fuss dessert where I "dump" fruit filling, dry cake mix, and butter into a pan and bake until bubbly and golden. It’s perfect for easy entertaining.

Can I make this ahead of time?

Absolutely. I often bake it the day before. I store it covered in the fridge and reheat or serve chilled—it tastes just as delicious.

Will a lemon cake mix make it too intense?

A lemon cake mix will ramp up the citrus flavor—great if I love bright lemon. I sometimes swap in yellow or vanilla cake mix for a milder result.

How do I know when it’s done baking?

The topping should be golden brown and the lemon filling bubbling around the edges—usually around 40 minutes in my oven. If the top browns too quickly, I loosely tent with foil.

Can I use margarine instead of butter?

Yes, though the flavor and texture may be slightly different. Butter gives the richest taste and best melting pattern.

Conclusion

This Lemon Dump Cake is one of my favorite go to desserts when I want something simple, zesty, and crowd pleasing. With layers of tangy lemon curd, silky cream cheese, and a crunchy cake top, it’s cozy yet bright. I hope it brings as much joy to my table as it does to mine.

Lemon Dump Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Lemon Dump Cake combines bright lemon curd, creamy cream cheese, and a golden cake topping into an irresistibly easy, single-pan dessert. It’s full of fresh citrus flavor and comes together in just an hour.

Ingredients

2 (12-ounce) jars of lemon curd
8 ounces cream cheese, softened
1 large egg, room temperature
¼ cup granulated sugar
1 (15.25-ounce) box vanilla, lemon, yellow, or white cake mix (I used white)
½ cup salted butter, cold

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread both jars of lemon curd evenly in the dish.
In a bowl, beat together the cream cheese, egg, and sugar until smooth.
Drop spoonfuls of the cream cheese mixture over the curd.
Sprinkle the dry cake mix evenly on top.
Slice the cold butter into thin pats and arrange them over the cake mix, making sure to cover as much as possible.
Bake for 40–45 minutes, until the top is golden and the filling bubbles around the edges. If some spots look dry mid-bake, add a few extra butter pats.
Let it rest for at least 15 minutes before serving to allow the curd to thicken slightly.

Notes

Optional: Add fresh or frozen blueberries before topping for a fruity burst.
For a crunchy texture, sprinkle poppy seeds into the cake mix.
For added flavor depth, stir in a bit of lemon zest or a few drops of almond extract into the cream cheese layer.
Swap cream cheese for mascarpone for a softer, silkier filling.