Lemon Cream Cheese Dump Cake

Here’s a super simple and delicious Lemon Cream Cheese Dump Cake recipe that’s perfect when you want something sweet and easy:

Ingredients:

• 1 box lemon cake mix (about 15.25 oz)
• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, melted
• 1 can (21 oz) lemon pie filling
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract (optional)
• A pinch of salt (optional)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.

2. Prepare the cream cheese mixture:

   • In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract (if using) until smooth and creamy.

3. Layer the ingredients:

   • Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
   • Dollop spoonfuls of the cream cheese mixture on top of the pie filling. You don’t need to spread it out—just place it in blobs over the surface.

4. Top with cake mix:

   • Evenly sprinkle the dry lemon cake mix over the cream cheese blobs. Try to cover as much of the surface as possible. Don’t mix it—just leave the cake mix on top.

5. Add the butter:

   • Pour the melted butter evenly over the dry cake mix. It may seem like a lot of butter, but it will help the cake bake up nicely and create a delicious crispy topping.

6. Bake:

   • Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and bubbly. The cake should be firm in the center.

7. Cool and serve:

   • Let the cake cool for about 10-15 minutes before serving. This cake is perfect served warm, and you can even add a scoop of vanilla ice cream or whipped cream on top!

Optional Toppings:

• Fresh berries (like raspberries or blueberries) for a fresh touch.
• A dusting of powdered sugar for a little extra sweetness.

This dessert is so easy to make, and it’s a great crowd-pleaser. Enjoy!