Post by wilderness on Aug 23, 2023 2:06:10 GMT -5
Lemon Dump Cake-Tammy
2 jars lemon curd-12 oz each (could not find at my store so I used 1 can lemon pie filling)
8 oz cream cheese, softened
1 large egg at room temperature
1/4 c. sugar1 boxed cake mix-yellow, lemon, white or vanilla
1/2 c. salted butter, cold
Preheat oven to 350*. Spread the curd into the bottom of a 9 x 13 baking dish. In a medium bowl, use a hand mixer to combine cream cheese, egg and sugar. Mix until smooth. Drop spoonsful of the cream cheese mixture over the lemon curd. Sprinkle the dry cake mix over the top of both layers. Slice very thin pats of butter and place all over the top of cake mix. Cover as much as possible-I used a little bit more butter than what was called for. Bake for 40 minutes or until topping is browned and the lemon filling is bubbling around edges. Allow to rest for 15 minutes before serving.
2 jars lemon curd-12 oz each (could not find at my store so I used 1 can lemon pie filling)
8 oz cream cheese, softened
1 large egg at room temperature
1/4 c. sugar1 boxed cake mix-yellow, lemon, white or vanilla
1/2 c. salted butter, cold
Preheat oven to 350*. Spread the curd into the bottom of a 9 x 13 baking dish. In a medium bowl, use a hand mixer to combine cream cheese, egg and sugar. Mix until smooth. Drop spoonsful of the cream cheese mixture over the lemon curd. Sprinkle the dry cake mix over the top of both layers. Slice very thin pats of butter and place all over the top of cake mix. Cover as much as possible-I used a little bit more butter than what was called for. Bake for 40 minutes or until topping is browned and the lemon filling is bubbling around edges. Allow to rest for 15 minutes before serving.
2 jars lemon curd-12 oz each (could not find at my store so I used 1 can lemon pie filling)
8 oz cream cheese, softened
1 large egg at room temperature
1/4 c. sugar1 boxed cake mix-yellow, lemon, white or vanilla
1/2 c. salted butter, cold
Preheat oven to 350*. Spread the curd into the bottom of a 9 x 13 baking dish. In a medium bowl, use a hand mixer to combine cream cheese, egg and sugar. Mix until smooth. Drop spoonsful of the cream cheese mixture over the lemon curd. Sprinkle the dry cake mix over the top of both layers. Slice very thin pats of butter and place all over the top of cake mix. Cover as much as possible-I used a little bit more butter than what was called for. Bake for 40 minutes or until topping is browned and the lemon filling is bubbling around edges. Allow to rest for 15 minutes before serving.
2 jars lemon curd-12 oz each (could not find at my store so I used 1 can lemon pie filling)
8 oz cream cheese, softened
1 large egg at room temperature
1/4 c. sugar1 boxed cake mix-yellow, lemon, white or vanilla
1/2 c. salted butter, cold
Preheat oven to 350*. Spread the curd into the bottom of a 9 x 13 baking dish. In a medium bowl, use a hand mixer to combine cream cheese, egg and sugar. Mix until smooth. Drop spoonsful of the cream cheese mixture over the lemon curd. Sprinkle the dry cake mix over the top of both layers. Slice very thin pats of butter and place all over the top of cake mix. Cover as much as possible-I used a little bit more butter than what was called for. Bake for 40 minutes or until topping is browned and the lemon filling is bubbling around edges. Allow to rest for 15 minutes before serving.
