Lemon Dump Cake

There’s something truly delightful about a warm, gooey dessert that comes together with little effort. This Lemon Dump Cake is a perfect example of just that. Imagine the brightness of tangy lemon curd layered beneath a rich cream cheese filling, all topped with a buttery cake mixture that bakes to golden perfection. When it comes out of the oven, the aroma fills your kitchen, inviting everyone to the table.

Ideal for family gatherings, potlucks, or simply a cozy dessert night at home, this cake is not only easy to make but also incredibly satisfying. Each bite offers a wonderful balance of tartness and sweetness, complemented by a soft, crumbly topping. Whether served warm with a scoop of ice cream or at room temperature, this Lemon Dump Cake is sure to become a beloved favorite in your dessert repertoire.

Ingredients

• 2 (12-ounce) jars lemon curd: This provides the bright, zesty flavor that is the star of the dessert.
• 8 ounces cream cheese, softened: Adds richness and a creamy texture to the filling.
• 1 large egg, room temperature: Helps bind the cream cheese mixture together.
• 1/4 cup granulated sugar: Sweetens the cream cheese mixture for a balanced flavor.
• 1 (15.25-ounce) box vanilla, lemon, yellow, or white cake mix: Forms the crumbly topping with a hint of sweetness.
• 1/2 cup salted butter, cold: Provides moisture and flavor to the cake topping.

Step-By-Step Instructions

1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray for easy removal of the cake.

2. Evenly spread both jars of lemon curd across the bottom of the prepared baking dish, creating a generous layer of tangy goodness.

3. In a medium bowl, use a hand mixer to beat together the softened cream cheese, the room temperature egg, and the granulated sugar. Mix until smooth and fully combined.

4. Drop spoonfuls of the cream cheese mixture over the layer of lemon curd. Distribute it as evenly as possible for a balanced flavor in every bite.

5. Sprinkle the entire box of cake mix evenly over the cream cheese layer, ensuring it covers the surface completely for a consistent topping.

6. Slice the cold butter into very thin pats and place them on top of the dry cake mix. Aim for even coverage to achieve a wonderfully buttery flavor.

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. This resting period lets the flavors meld beautifully.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 12
• Calories: Approximately 320 per serving

Tips, Storage & Variations

• Serving: This dump cake is best served warm, but it can also be enjoyed at room temperature.
• Storage: Store leftover cake in the refrigerator in an airtight container for up to 3 days. Reheat individual portions in the microwave for a few seconds before serving.
• Freezing: Once cooled, you can freeze uncut portions of the cake in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• Variations: For a twist, try using raspberry or blueberry curd instead of lemon for a fruity flavor boost.

FAQ Section

1. Can I use homemade lemon curd?
Yes, homemade lemon curd works beautifully in this recipe and can enhance the freshness.

2. Can I substitute cream cheese?
You can substitute cream cheese with mascarpone for a different creamy texture.

3. How do I know when the cake is done baking?
The cake is done when the topping is lightly browned and the edges of the lemon curd are bubbling.

4. Is this cake gluten-free?
This recipe is not gluten-free due to the cake mix. You can use a gluten-free cake mix as a substitute.

5. Can I add fruit to the cake?
Adding fresh blueberries or raspberries on top of the lemon curd before adding the cream cheese layer can enhance flavor.

6. How should I serve this cake?
Serve warm with a scoop of vanilla ice cream or whipped cream for a delicious dessert.

People Also Ask

1. What is a dump cake?
A dump cake is an easy dessert made by layering ingredients in a dish, requiring minimal preparation.

2. How long does lemon dump cake last?
In the refrigerator, it lasts about 3 days; in the freezer, up to 2 months.

3. What to serve with lemon dump cake?
Serve with whipped cream, ice cream, or fresh fruit for added flavor.

4. Can I make this dessert ahead of time?
Yes, you can prepare the layers ahead and bake shortly before serving.

5. How is lemon dump cake different from regular cake?
Lemon dump cake features layered ingredients without mixing, leading to a unique texture and flavor combination.

6. Can I use other cake mixes?
Yes, you can substitute with lemon, yellow, or white cake mixes based on your preference.

Conclusion

This Lemon Dump Cake is an inviting dessert that perfectly balances flavor and simplicity. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is sure to please. We encourage you to give it a try and share your experience with friends and family. Enjoy the burst of lemony goodness in every bite, and create warm memories around the table.

Lemon Dump Cake

Print Recipe

A warm, gooey dessert featuring layers of tangy lemon curd and rich cream cheese, topped with a buttery cake mixture.

• Author: swift-tastywpadmin
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 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 spray a 9×13-inch baking dish with non-stick cooking spray.
2. Evenly spread both jars of 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.
4. Drop spoonfuls of the cream cheese mixture over the layer of lemon curd.
5. Sprinkle the entire box of cake mix evenly 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 for 40 minutes, or until the topping is lightly browned and the lemon curd is bubbling.
8. Allow to rest for 15 minutes before serving.

Notes

Best served warm, but can also be enjoyed at room temperature. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 24g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Keywords: lemon, dessert, cake, easy recipe, dump cake