Filled with tangy lemon curd, fluffy cake mix, and yummy cream cheese, my lemon dump cake recipe is the ultimate! This is one of those easy dessert recipes that comes together with just 15-minutes of prep time! Also called lemon cream cheese dump cake.
15.25ounceboxed cake mixwhite, yellow, vanilla or lemon cake mix
½cupsalted buttercut into thin pats
Instructions
Preheat the oven to 350 degrees F and lightly spray a 9x13 inch pan with cooking spray. Stir the lemon curd in the jar, then spread curd evenly onto the bottom of the 9x13 inch baking dish.
In a medium bowl; add cream cheese, egg, vanilla extract, lemon zest and lemon juice, beat with a hand mixer until combined and smooth. Drop dollops of lemon cream cheese mixture over the lemon curd and then smooth with offset spatula.
Sprinkle the cake mix over the lemon mixture, as evenly as possible.
Slice the butter into very thin pats or slices and layer over the top of the dry cake mix, covering as evenly and as much of the cake mix as possible.
Bake for 35-45 minutes or until the topping is golden and the lemon mixture is bubbly. Remove from the oven and let cool 10-15 minutes before serving. Serve warm or cooled to room temp.
Delicious topped with homemade cool whip or a scoop of vanilla ice cream or lemon gelato.
Notes
StorageRefrigerate any leftovers covered in the fridge for up to 5 days. May be frozen for up to 3 months, but might change the texture a bit when thawed, nothing harmful. To serve, rewarm for 10-15 minutes in a 350 degree oven or serve at room temperature.