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4 Ingredients Cream Cheese Lemon Dump Cake - Bright, Easy, and Irresistible

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Lemon curd (about 12–14 ounces; store-bought or homemade)
  • Cream cheese (8 ounces, full-fat, softened)
  • Yellow or lemon cake mix (about 15.25 ounces)
  • Unsalted butter (1/2 cup or 1 stick, melted)

Method
 

  1. Heat the oven. Preheat to 350°F (175°C). Lightly grease a 9x13-inch baking pan or spray with nonstick spray.
  2. Lay down the lemon layer. Spread the lemon curd evenly across the bottom of the pan. If your curd is very thick, warm it briefly so it spreads easily.
  3. Add the cream cheese. Cut the softened cream cheese into small pieces or dollop spoonfuls over the curd. Aim for even spacing so each scoop gets some creamy bites.
  4. Sprinkle the cake mix. Pour the dry cake mix evenly over the top. Don’t stir. Gently shake the pan to level the mix.
  5. Finish with butter. Drizzle the melted butter as evenly as possible across the cake mix, covering as much surface area as you can. Dry spots are okay; they’ll hydrate as it bakes.
  6. Bake. Place in the center of the oven for 35–45 minutes, until the top is golden and the edges are bubbling. If using a glass pan, baking may take a few extra minutes.
  7. Rest. Let it cool at least 15–20 minutes. For a scoopable, cobbler-like dessert, serve warm. For cleaner slices, cool completely and chill for 2–3 hours.
  8. Serve. Dust with powdered sugar or lemon zest, and add a scoop of vanilla ice cream or a dollop of whipped cream if you like.