Lemon Dump Cake (with Cream Cheese)
Lemon Dump Cake with Cream Cheese is a zesty layered dessert made with lemon curd, a sugary cream cheese mixture, white cake mix, and butter. Enjoy this lemon cheesecake dump cake with whipped cream or vanilla ice cream.
Ingredients
- 2 - 12 oz. jars of lemon curd or Homemade Lemon Curd
- 8 oz. cream cheese
- 1 large egg
- ¼ cup granulated sugar
- 1 15.25 oz. white or lemon cake mix yellow cake mix also works
- ½ cup salted butter cold
Instructions
- Preheat the oven to 350°F.
- Spread the lemon curd in the bottom of a 9”x13” baking dish.
- Beat together cream cheese, egg, and granulated sugar until mixture is smooth and creamy.
- Spoon dollops of the cream cheese mixture over the lemon curd in the baking dish.
- Sprinkle the cake mix evenly over the lemon and cream cheese mixtures to cover the layers underneath and form a flat surface.
- Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
- Bake about 30-35 minutes until the topping is browned.
- Serve warm or room temperature.
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Notes
You can use lemon pie filling in place of the lemon curd (although I personally love the flavor of lemon curd - especially homemade - over canned lemon pie filling.)
It is normal for some of the cake mix to be dry on top of the dump cake after baking. I like to melt a tablespoon or two of additional butter and check the dump cake 5-10 minutes before it finishes baking. If there are dry spots, I just drizzle a little of the melted butter over those spots and finish baking.
Nutrition
Calories: 480kcal | Carbohydrates: 69g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 546mg | Potassium: 55mg | Fiber: 1g | Sugar: 54g | Vitamin A: 513IU | Calcium: 102mg | Iron: 1mg
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