Lemon Cream Cheese Dump Cake .

 

Ingredients:

1 box lemon cake mix (15.25 oz)

2 cans lemon pie filling (21 oz each)

8 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon lemon zest (optional for extra brightness)

Whipped cream or vanilla ice cream, for serving (optional)

Directions:

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Spread lemon pie filling evenly on the bottom of the prepared dish.

In a medium bowl, beat softened cream cheese, sugar, vanilla extract, and lemon zest until smooth and creamy. Drop spoonfuls of the cream cheese mixture over the pie filling.

Sprinkle the dry lemon cake mix evenly over the top.

Drizzle the melted butter evenly across the cake mix, ensuring most of it is moistened.

Bake for 40–45 minutes, or until the top is golden and the edges are bubbly.

Allow to cool slightly before serving. Top with whipped cream or ice cream if desired.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 365 kcal | Servings: 12 servings