Ingredients1 box (15.25 oz) lemon cake mix1 can (21 oz) lemon pie filling8 oz cream cheese, softened and cubed1/2 cup powdered sugar1/2 cup unsalted butter, melted1 teaspoon vanilla extract (optional)1/4 cup lemon juice (optional, for extra tang)Optional Toppings:Whipped creamFresh lemon slices or zestPowdered sugar for dustingInstructionsStep 1: Preheat the OvenPreheat your oven to 350°F (175°C).Grease a 9×13-inch baking dish with butter or non-stick spray.Step 2: Layer the IngredientsSpread the lemon pie filling evenly across the bottom of the prepared baking dish.In a bowl, mix the cream cheese, powdered sugar, and vanilla extract (if using) until smooth. Drop spoonfuls of this mixture over the pie filling.Sprinkle the lemon cake mix evenly over the top of the cream cheese layer.Step 3: Add the ButterDrizzle the melted butter evenly over the dry cake mix, ensuring as much of the surface as possible is covered.For extra tang, drizzle lemon juice over the top as well.Step 4: BakeBake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbling.Let the cake cool for at least 10 minutes to allow the layers to set.Step 5: ServeServe warm or at room temperature.Top with whipped cream, a sprinkle of powdered sugar, or fresh lemon zest for an extra touch.Why You’ll Love This RecipeEasy to Make: A true dump-and-bake recipe with minimal effort.Bright and Tangy: The lemon flavor is refreshing and perfectly balanced by the creamy cheese.Crowd-Pleaser: Great for parties, potlucks, or family dinners.Pro TipsExtra Lemon Flavor: Add a teaspoon of lemon zest to the cream cheese mixture for a punch of citrus.Even Butter Spread: Use a spoon or pastry brush to distribute the melted butter more evenly.Storage: Store leftovers in an airtight container in the fridge for up to 3 days.This Lemon Cream Cheese Dump Cake is a tangy, creamy, and buttery delight that will brighten any dessert table. Easy to make and irresistibly delicious, it’s a must-try for lemon lovers!
Lemon Cream Cheese Dump Cake
