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Preheat the oven to 350°F.
Spread the lemon curd into the bottom of a 9x13-inch baking dish that has been sprayed with non-stick cooking spray.
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 curd filling is bubbling around the edges.
Allow dump cake to rest for 15 minutes before serving.