???? Lemon Cream Cheese Dump Cake – Easy & Luscious! ????

If you’re craving a dessert that’s sweet, tangy, creamy, and stupidly easy to make, this Lemon Cream Cheese Dump Cake is your new best friend. With just a handful of ingredients and no mixing bowls required, it’s the perfect last-minute treat for lemon lovers.

Ingredients:

(Serves 6–8)

1 can (about 21 oz / 600 g) lemon pie filling
1 package (8 oz / 225 g) cream cheese, softened and cubed
1 box (15.25 oz / 430 g) yellow or white cake mix
1/2 cup (1 stick / 115 g) unsalted butter, melted
Zest of 1 lemon (optional, for extra zing)
2 tablespoons powdered sugar (optional, for garnish)

Instructions:

1. Preheat & Prep:

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.

2. Layer It Up (Dump & Go!):

Spread the lemon pie filling evenly in the bottom of the dish.
Dot the cream cheese cubes evenly over the lemon filling.
(Optional: Sprinkle lemon zest over for extra citrus punch.)
Sprinkle the dry cake mix evenly over the top – don’t stir!
Pour the melted butter slowly and evenly across the entire surface of the cake mix. Try to cover as much of the dry mix as possible.

3. Bake:

Bake for 40–45 minutes, or until the top is golden brown and bubbling around the edges.
Let cool for at least 15 minutes before serving – it thickens as it cools.

To Serve:

Serve warm or chilled.
Great with a scoop of vanilla ice cream or a dollop of whipped cream.
Dust with powdered sugar just before serving for a pretty finish.

Tips & Variations:

✔️ Add fresh raspberries or blueberries before baking for a fruity twist.
✔️ Swap the lemon filling for strawberry or cherry if you’re in the mood to mix it up.
✔️ Want extra crunch? Toss some sliced almonds or crushed graham crackers on top before baking.

This cake is so good, no one will believe you didn’t make it from scratch. ????
Enjoy every zesty, gooey bite! ????????