Lemon Dump Cake Recipe

Introduction

This Lemon Dump Cake is a delightfully simple dessert bursting with bright citrus flavor and creamy texture. It requires minimal effort but delivers a rich, comforting treat perfect for any occasion.

Ingredients

• 2 (12-ounce) jars 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 (white recommended)
• ½ cup salted butter, cold

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Spray a 9×13-inch baking dish with non-stick cooking spray. Spread the lemon curd evenly across the bottom of the dish.
3. Step 3: In a medium bowl, combine the softened cream cheese, egg, and granulated sugar. Use a hand mixer to beat until the mixture is smooth and well combined.
4. Step 4: Drop spoonfuls of the cream cheese mixture over the lemon curd layer, distributing them evenly.
5. Step 5: Sprinkle the dry cake mix over the cream cheese layer, covering it evenly.
6. Step 6: Slice the cold butter into very thin pats. Arrange these thin slices over the top of the cake mix, covering as much surface area as possible.
7. Step 7: Bake in the preheated oven for about 40 minutes, or until the topping is golden brown and the lemon curd filling is bubbling around the edges.
8. Step 8: Remove from the oven and let the cake rest for 15 minutes before serving to allow the layers to set.

Tips & Variations

• For a zestier flavor, add a teaspoon of fresh lemon zest to the cream cheese mixture before baking.
• If you prefer a less sweet dessert, use a sugar-free lemon curd or reduce the sugar slightly in the cream cheese layer.
• Try different cake mix flavors like lemon or yellow for subtle variations in taste.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.

Storage

Store leftover Lemon Dump Cake covered in the refrigerator for up to 4 days. Reheat gently in the microwave before serving to restore warmth and soften the topping. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade lemon curd instead of store-bought?

Yes, homemade lemon curd works beautifully in this recipe and adds a fresh, natural flavor. Just ensure it is thick and not too runny to prevent sogginess.

Is it necessary to use cold butter?

Yes, using cold butter sliced thinly helps create a crumbly, golden topping as it melts slowly during baking. Softened butter may result in a denser, less crisp texture.

Lemon Dump Cake Recipe

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★★★★★

5 from 119 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

This Lemon Dump Cake is a delightful and easy-to-make dessert featuring layers of tangy lemon curd, creamy sweetened cream cheese, and a buttery cake topping. Perfect for a quick treat, it brings bright citrus flavors combined with a moist, tender crumb and a golden, crisp top.

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Ingredients

Scale 1x2x3x

Lemon Layer

• 2 (12-ounce) jars lemon curd

Cream Cheese Mixture

• 8 ounces cream cheese, softened
• 1 large egg, room temperature
• ¼ cup granulated sugar

Cake Topping

• 1 (15.25-ounce) box vanilla, lemon, yellow or white cake mix (we used white)
• ½ cup salted butter, cold (sliced into very thin pats)

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the cake evenly.
2. Prepare Lemon Layer: Spread the lemon curd into the bottom of a 9×13-inch baking dish that has been sprayed with non-stick cooking spray to prevent sticking and to create the base layer of the dessert.
3. Mix Cream Cheese Layer: In a medium bowl, use a hand mixer to combine the softened cream cheese, egg, and granulated sugar until the mixture is smooth and fully combined, forming a creamy layer.
4. Assemble Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture evenly over the lemon curd layer in the baking dish, creating contrasting pockets of creamy sweetness.
5. Add Cake Mix: Sprinkle the dry cake mix evenly over the two layers below, covering the cream cheese and lemon curd to form the crumbly top layer.
6. Add Butter: Slice the cold salted butter very thinly into small pats and spread them over the entire surface of the dry cake mix. Cover as much area as possible to help the cake topping crisp and brown during baking.
7. Bake: Bake the assembled dump cake for about 40 minutes, or until the topping is nicely browned and the filling is bubbling around the edges, indicating it’s fully cooked.
8. Rest and Serve: Allow the cake to rest for 15 minutes after baking to let the layers set slightly, making it easier to serve and enhancing the flavors.

Notes

• Use cold butter sliced thinly to ensure even browning and a crisp, crumbly topping.
• Letting the cake rest before serving improves texture and flavor melding.
• Choosing lemon or white cake mix accentuates the bright citrus flavor best.
• This recipe can be doubled for larger gatherings using a larger baking dish.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon Dump Cake, Easy Lemon Dessert, Lemon Curd Cake, Cream Cheese Dessert, Quick Lemon Cake