Ingredients

The following ingredients have 12 Servings
  • 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 ((we used white))
  • ½ cup salted butter (cold)

Instruction

  • Preheat the oven to 350°F.
  • Spread the lemon curd into the bottom of a 9x13-inch baking dish.
  • In a medium bowl, use a hand mixer to combine cream cheese, egg, and granulated sugar until smooth and combined.
  • Drop spoonfuls of the cream cheese mixture over the lemon curd.
  • Sprinkle the cake mix evenly over the first two layers.
  • Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
  • Bake for 40 minutes or until the topping is browned and the lemon filling is bubbling around the edges.
  • Allow dump cake to rest for 15 minutes before serving.