Lemon Dump Cake Recipe

Get ready to fall in love with the ultimate sunny dessert: Lemon Dump Cake. With just a handful of pantry staples and a few easy steps, you’ll create a luscious, bright treat that’s perfect for picnics, birthdays, weeknight dinners—honestly, any time you need a sweet pick-me-up! It’s citrusy, creamy, and full of comforting flavor, making it a beloved classic at potlucks and celebrations. Trust me, once you’ve tried this Lemon Dump Cake, you’ll be hunting for excuses to bake it again and again.

Ingredients You’ll Need

You won’t believe how a few simple ingredients can create something so impressive! Each one brings its own magic, whether it’s the tangy zip of lemon or the silky richness of cream cheese. Let’s break down what you’ll need and why each element is crucial for that perfect Lemon Dump Cake texture and flavor.

• Lemon curd: Bursting with real citrus flavor, this sweet and tangy base sets the stage for the whole dessert.
• Cream cheese: Adds a rich, creamy layer that balances out the bright lemon notes beautifully.
• Egg: Binds the cream cheese mixture so it bakes up smooth and luscious.
• Granulated sugar: Sweetens the creamy layer and helps everything bake together just right.
• Cake mix (vanilla, lemon, yellow, or white): The secret to the “dump” method! It gives a tender, golden crumb with minimal effort.
• Salted butter: Sliced thin and scattered on top, it melts into the cake for a crave-worthy, crispy crust with buttery flavor.

How to Make Lemon Dump Cake

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F. Give your 9×13-inch baking dish a generous coat of nonstick spray—this ensures every spoonful of Lemon Dump Cake comes out easily (and no stubborn bits stick behind).

Step 2: Spread the Lemon Curd Layer

Spoon the lemon curd right into the bottom of your prepared baking dish. Use the back of your spoon or an offset spatula to spread it into an even layer. This is your zesty foundation, so make sure every corner gets that gorgeous lemon!

Step 3: Make the Cream Cheese Mixture

In a medium bowl, combine the softened cream cheese, egg, and sugar. Using a hand mixer, beat everything together until it’s smooth and creamy—you want as few lumps as possible, so don’t be shy with the mixing. This will create that irresistible, cheesecake-like layer in your Lemon Dump Cake.

Step 4: Drop Cream Cheese Mixture Over Lemon Curd

Now, take big spoonfuls of your cream cheese blend and dollop them over the lemon curd. There’s no need to spread it perfectly—those swirls and dollops will bake up wonderfully and give lovely textural surprises in every bite.

Step 5: Sprinkle on the Cake Mix

Grab your chosen cake mix and sprinkle it evenly on top of the first two layers. Take your time here and try to cover as much as you can with a fine, even layer—this will help guarantee the right texture and golden finish.

Step 6: Dot with Cold Butter

Next, slice the cold butter into very thin pats. Arrange the slices over the entire surface of dry cake mix, overlapping slightly if you need to. This coverage is key, as the butter will melt and infuse its richness throughout the cake mix as it bakes.

Step 7: Bake Until Golden and Bubbling

Slide your pan into the oven and bake for 40 minutes. When it’s done, the top should be deliciously golden and the lemon curd bubbling at the edges. If you spot a few dry patches on top, don’t worry—that’s totally normal (see the notes below for tips).

Step 8: Let It Rest

Once baked, be patient! Let your Lemon Dump Cake cool for at least 15 minutes. This brief rest allows the filling to set up, so each scoop is gooey but not runny—absolutely perfect for serving.

How to Serve Lemon Dump Cake

Garnishes

Dress up your Lemon Dump Cake with a dusting of powdered sugar or a dollop of whipped cream. For a pop of color, scatter a few fresh berries or a zesting of lemon peel over the top right before serving. Even a sprig of mint can take your presentation to the next level!

Side Dishes

Pair this zesty dessert with a scoop of vanilla ice cream for a classic combination, or try a spoonful alongside tangy Greek yogurt for an elegant brunch treat. It also shines with a fruit salad or a crisp glass of lemony iced tea, making each bite feel extra bright.

Creative Ways to Present

Portion out Lemon Dump Cake into individual mason jars for backyard gatherings, or cut out squares and plate them with a swirl of raspberry sauce. You can even serve it warm in a mug for a cozy, casual night in. There’s no wrong way to share this sunny treat!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Simply cover the cooled Lemon Dump Cake with plastic wrap or transfer it to an airtight container. It stays fresh in the fridge for up to four days, and the flavors often develop even more after a day or two!

Freezing

Yes, you can freeze Lemon Dump Cake! Let it cool completely, then cut into portions and store in a freezer-safe container. It’ll last up to two months—just thaw in the fridge overnight before reheating.

Reheating

To get that fresh-from-the-oven feel, reheat slices of Lemon Dump Cake in the microwave for 20 to 30 seconds. If you’re warming a larger batch, pop the pan in a 300°F oven for about 15 minutes until warmed through. Enjoy it warm, just as you would on day one!

FAQs

Can I use homemade lemon curd instead of store-bought?

Absolutely! Homemade lemon curd brings an extra burst of fresh citrus zing and a touch of personalization. Just make sure you have enough (about 24 ounces total) and that it’s thick enough to make a good base layer.

What’s the best type of cake mix to use for Lemon Dump Cake?

You have options: vanilla, yellow, lemon, or white cake mix all work wonderfully. Just avoid mixes with pudding included, as they can change the texture. White or lemon cake mix adds beautiful color and keeps the flavor bright!

Can I make Lemon Dump Cake gluten-free?

Yes! Use your favorite gluten-free boxed cake mix as a direct substitute. Just double-check the other ingredients to make sure they fit your needs.

Why did my cake mix stay powdery on top?

This sometimes happens when some spots don’t get enough melted butter. Try adding more butter to cover the surface, checking at around 30 minutes, and patching any dry bits. It’s all about getting that buttery goodness everywhere!

Can I make Lemon Dump Cake ahead of time?

Definitely. It can be baked earlier in the day (or even the day before), then stored covered in the fridge. When ready to serve, simply reheat gently for the best texture and flavor.

Final Thoughts

There’s just something magical about a dessert this easy tasting so downright delicious. Lemon Dump Cake brings sunshine to any table, and I can’t wait for you to try it for yourself. Whether you whip it up for a special occasion or just because, I know this treat will earn a permanent spot in your recipe box!

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