Dump lemon curd and sweetened condensed milk into a greased 8x8 baking pan. Mix to combine.
1 cup lemon curd, 14 oz. sweetened condensed milk
Top with diced cream cheese, then sprinkle cake mix on top evenly.
8 oz. cream cheese, 1 box vanilla cake mix
Evenly lay butter pieces (or drizzle melted butter) evenly all over dry cake mix, trying to cover as much of the cake mix as possible.
½ cup salted butter
Bake in preheated oven for 30 minutes, or until topping is golden brown and lemon filling is bubbling.
Serve warm with whipped cream, and top with lemon zest and powdered sugar, if desired.
lemon zest, powdered sugar, whipped cream
Storing: Your dump cake should be served warm, but once it's cooled it can be stored in the fridge in an airtight container for up to 4 days.Lemon Curd: Check out my Lemon Curd Cookies for a recipe for homemade lemon curd!