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
