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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
