I’m excited to share this vibrant lemon dump cake—it’s a blissful blend of tangy lemon curd, creamy cheesecake layer, and a sweet cake topping all baked together in one dish for an easy and stunning dessert.
Why You’ll Love This Recipe
I love how effortlessly this recipe comes together—no mixing beyond a quick whisk, one baking dish, and minimal clean-up. The tang of lemon curd paired with the velvety cheesecake filling is balanced by a sweet, buttery cake topping that forms a golden crust.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 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 (I usually use white)
- ½ cup salted butter, cold
directions
- I preheat the oven to 350 °F.
- I spray a 9×13-inch baking dish with non-stick cooking spray and spread the lemon curd evenly across the bottom.
- In a bowl, I whisk together the softened cream cheese, egg, and sugar until smooth.
- I drop spoonfuls of the cheesecake mixture over the lemon curd layer.
- I sprinkle the dry cake mix evenly over the entire surface.
- I slice the cold butter thinly and place the slices evenly on top of the cake mix.
- I bake for 40–45 minutes, until the top is golden and the edges are bubbling. If it starts browning too quickly, I loosely cover it with foil.
- I let it rest for about 15 minutes before serving so the filling can set.
Servings and timing
- Servings: 12
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Variations
- I sometimes use lemon cake mix for an extra burst of citrus flavor.
- A little lemon zest in the cream cheese layer gives it more brightness.
- When I want to switch it up, I add blueberries or raspberries before the cake mix layer.
- A handful of shredded coconut on top makes it more tropical.
- I’ve even swapped the lemon curd for strawberry or orange curd to create different flavor profiles.
storage/reheating
To store:
- I cover the leftovers and refrigerate them for up to 5 days.
- For longer storage, I freeze portions in an airtight container for up to a month.
To reheat:
- I microwave individual servings for 20–30 seconds.
- If reheating the whole dish, I warm it in a 350 °F oven until heated through.
FAQs
What exactly is a dump cake?
A dump cake is a dessert where I layer ingredients directly into the baking dish—usually a filling, a dry cake mix, and butter—without mixing. It bakes into a deliciously easy, cobbler-like dessert.
Can I prepare this ahead of time?
Yes, I often bake it the day before. I just cool it, cover it, and refrigerate. It’s ready to serve the next day, either cold or reheated.
Can I use margarine or unsalted butter instead of salted butter?
I can use either, but if I use unsalted butter, I usually add a pinch of salt to enhance the flavor.
How do I know when the dump cake is done?
I look for a golden top and bubbling edges. That’s when I know it’s baked through and ready.
Is this best served warm or cold?
I enjoy it both ways. Warm is great with a scoop of vanilla ice cream, and cold is perfect when I want something refreshing.
Conclusion
This lemon dump cake is one of my favorite easy desserts. It’s tangy, creamy, and has that perfect cakey crunch on top. I love making it when I need something quick that still impresses—especially for picnics, potlucks, or weeknight treats.
Print
Lemon Dump Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This lemon dump cake combines tangy lemon curd, a creamy cheesecake layer, and a buttery cake topping in one easy-to-make dessert that’s perfect for gatherings or simple indulgence.
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 white cake mix (or vanilla, lemon, yellow)
- ½ cup salted butter, cold
Instructions
- Preheat the oven to 350 °F.
- Spray a 9×13‑inch baking dish with non-stick spray and spread lemon curd evenly on the bottom.
- In a bowl, whisk together cream cheese, egg, and sugar until smooth.
- Drop spoonfuls of the cheesecake mixture over the lemon curd layer.
- Evenly sprinkle the dry cake mix on top.
- Thinly slice cold butter and distribute evenly on top of the cake mix.
- Bake for 40 minutes or until the topping is golden and the edges are bubbling. Tent with foil if browning too quickly.
- Let rest for about 15 minutes before serving.
Notes
- Use lemon cake mix for a more citrusy flavor.
- Enhance with lemon zest or blueberries for variation.
- Cool completely before refrigerating or freezing.
- Can be served warm or cold based on preference.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
