You know that exhilarating feeling when you take that first sip of ice-cold lemonade on a hot day?
Well, if you could put that same sensation into a dessert, then that’s exactly the same vibe you’d get with that first bite of our Lemon Dump Cake!
And like lemonade, Lemon Dump Cake doesn’t pretend to be something it isn’t. Instead, when you sink your teeth in, you get a dessert that’s straightforward, irresistibly good and oh-so-lemon luscious.
After all, that’s what happens when creamy lemon curd meets the tanginess of cream cheese and the tender, crumbly crumb of lemon cake. Pure and simple – it’s the tangy, lemony overload your tastebuds have been craving.
And speaking of cravings, why not take care of yours right now?
Dig in to our Lemon Dump Cake. It’s sunshine on a plate, waiting for you!
Ingredients You’ll Need
Lemon Curd/Pie Filling. Whether you pick it up from the store or opt to make your own, lemon curd or lemon pie filling is the heart of the dessert. It’s the base and because of that, it brings a burst of citrus flavor to every bite.
Cream Cheese. The satiny, velvety mouthfeel of cream cheese along with its signature tanginess makes a perfect complement to the kick of lemon. Without it, the dessert wouldn’t have the same smooth, rich finish.
Egg. Not only does the egg lighten the dessert and add an element of fluffiness but without it, the dessert simply wouldn’t have the same texture.
Granulated Sugar. Adding in just the right amount of sweetness means that the cream cheese layer can shine on its own without overpowering the lemony goodness we’re all here for.
Lemon Cake Mix. The cake mix doubles up the lemony flavor and also forms a crispy top layer which is an ideal contrast to the ooey gooey awesomeness below.
Salted Butter. Melted then added over the top of the dry cake mix, butter delivers what we all came for – a crumbly golden topping.
| Ingredient | Description |
|---|---|
| Lemon Curd/Pie Filling | The central flavor; a burst of citrus in every bite. |
| Cream Cheese | Adds a velvety texture and tanginess, complementing the lemon. |
| Egg | Provides lightness and fluffiness to the dessert. |
| Granulated Sugar | Balances the tanginess with sweetness. |
| Lemon Cake Mix | Enhances the lemon flavor and creates a crispy top layer. |
| Salted Butter | Melted over the cake mix for a crumbly golden topping. |
Whipping Up Lemon Dump Cake
Preparation. Go ahead and preheat the oven to 350°F. While it’s warming up, lightly grease a 9×13-inch baking dish.
Lemon Layer. Take the lemon curd (or pie filling) and pour it into the baking dish. Make sure that you spread it nice and even across the bottom.
Creamy Concoction. Take the softened cream cheese, egg, and granulated sugar and then put them into a mixing bowl.
Whip everything together until it’s nice and creamy. After you’ve got everything nicely mixed, drop spoonfuls of it over the top of the lemon curd/pudding layer.
Do your best to spread it out evenly.
Golden Topping. Begin sprinkling the lemon cake mix over the creamy layer. Once you’re done, slice the cold butter thin and place them in a single layer over the top.
Baking Bliss. Put the baking dish in the oven and bake it for about 40-45 minutes.
What you want to see is a golden-brown crust with bubbling around the edges. Once you’ve got that, it’s done!
Rest and Serve. Remove it from the oven and allow it to rest for about 15 minutes. For an extra delicious treat, add a scoop of vanilla ice cream or a nice dollop of whipped cream.
| Step | Description |
|---|---|
| Preparation | Preheat oven to 350°F and grease a 9×13-inch baking dish. |
| Lemon Layer | Spread lemon curd or pie filling evenly in the baking dish. |
| Creamy Concoction | Mix cream cheese, egg, and sugar until creamy. Drop and spread over lemon layer. |
| Golden Topping | Sprinkle lemon cake mix and place thin butter slices over the creamy layer. |
| Baking Bliss | Bake for 40-45 minutes until golden-brown with bubbling edges. |
| Rest and Serve | Let it rest for 15 minutes. Serve with ice cream or whipped cream. |
Lemon Dump Cake
Ingredients
- 24 ounces lemon curd or lemon pie filling
- 8 ounces cream cheese softened
- 1 large egg at room temperature
- ¼ cup granulated sugar
- 1 box lemon cake mix 15.25-ounce box
- ½ cup salted butter cold
Instructions
- Go ahead and preheat the oven to 350°F. While it’s warming up, lightly grease a 9×13-inch baking dish.
- Take the lemon curd (or pie filling) and pour it into the baking dish. Make sure that you spread it nice and even across the bottom.
- Take the softened cream cheese, egg, and granulated sugar and then put them into a mixing bowl. Whip everything together until it’s nice and creamy. After you’ve got everything nicely mixed, drop spoonfuls of it over the top of the lemon curd/pudding layer. Do your best to spread it out evenly.
- Begin sprinkling the lemon cake mix over the creamy layer. Once you’re done, slice the cold butter thin and place them in a single layer over the top.
- Put the baking dish in the oven and bake it for about 40-45 minutes. What you want to see is a golden-brown crust with bubbling around the edges. Once you’ve got that, it’s done!
- Remove it from the oven and allow it to rest for about 15 minutes. For an extra delicious treat, add a scoop of vanilla ice cream or a nice dollop of whipped cream.
Nutrition
Hey there! I’m Hannah, a freelance writer with a passion for creating delicious, mouth-watering dessert recipes. I’m a self-taught baker who loves experimenting with flavors and textures. I believe that baking is a form of art and I love sharing my creations with the world. When I’m not baking or writing, I enjoy yoga, painting, and spending time with my two adorable cats.
