Pumpkin Lemon Cream Dump Cake
A delightful dessert combining the rich flavors of pumpkin and tangy lemon curd in an easy dump cake.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup lemon curd
- 1 box (15.25 oz) white cake mix
- 8 oz cream cheese (softened)
- 1/2 cup butter (melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by lightly greasing it.
- Combine the pumpkin puree and lemon curd in a mixing bowl until smooth.
- Spread the mixture into the prepared baking dish.
- Sprinkle the white cake mix evenly over the pumpkin mixture.
- Mix the softened cream cheese and melted butter until smooth.
- Drizzle the cream cheese-butter mixture over the cake mix layer.
- Bake for about 45-50 minutes until golden brown.
- Cool for a few minutes before slicing and serving.
Notes
Serve warm with whipped cream and a sprinkle of graham crackers for garnishing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin cake, lemon cake, dump cake, fall dessert, easy dessert