Pumpkin Lemon Cream Dump Cake
A delightful dessert combining pumpkin and lemon flavors in an easy dump cake, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Pumpkin Puree (1 can, about 15 oz)
- Lemon Curd (1 cup)
- White Cake Mix (1 box, about 15.25 oz)
- Cream Cheese (8 oz, softened)
- Butter (½ cup, melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the pumpkin puree and lemon curd in a large bowl until smooth and creamy.
- Prepare the white cake mix according to package instructions.
- Layer the pumpkin-lemon mixture in a greased 9×13 baking pan and pour the cake batter on top.
- Mix softened cream cheese with melted butter and drizzle over the cake batter.
- Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
- Cool for 15-20 minutes before slicing and serving.
Notes
Serve with whipped cream or vanilla ice cream. Try adding spices or nuts for a twist.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin cake, lemon dessert, fall recipes, easy dump cake
Find it online: https://basilboard.com/one-bowl-pumpkin-lemon-cream-dump-cake/