Lemon Dump Cake Recipe
User Reviews
5
Lemon Dump Cake Recipe
Description
This Lemon Dump Cake starts with spreading lemon curd evenly in a baking pan as a tart base. A mixture of softened cream cheese, egg, vanilla extract, fresh lemon zest, and juice is then spooned atop and smoothed out, adding creaminess and bright citrus flavor. Dry cake mix is sprinkled over this layer, and thin slices of butter are placed on top to create a crunchy, buttery crust as it bakes.
Baking at 350°F for 35-45 minutes heats the layers through and browns the topping, while the lemon mixture becomes bubbly underneath. The cake is dense and moist with a lemon-forward taste balanced by the sweet cake topping. Serving it warm or cooled suits personal preference, and toppings like cool whip or vanilla ice cream complement its texture.
Leftovers can be stored refrigerated up to five days and may be frozen up to three months, though freezing can slightly affect texture. To reheat, warm in a 350°F oven for 10-15 minutes or serve at room temperature. This dessert provides a straightforward way to highlight lemon flavors without intricate preparation.
Ingredients
- 2 ounce lemon curd use a quality lemon curd, in jars
- 8 ounces cream cheese softened
- 1 large egg room temperature
- 1 medium lemon zest
- 1-2 tablespoons lemon juice fresh squeezed
- 1 teaspoon vanilla extract Rodelle
- 15.25 ounce cake mix white, yellow, vanilla or lemon cake mix, boxed
- 1/2 cup butter cut into thin pats, salted
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
- Cover leftovers and refrigerate for up to 5 days; freeze up to 3 months though texture may change slightly.
- To reheat, warm in a 350°F oven for 10-15 minutes or serve at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-15 people
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 376mg | 16% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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