🍋 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! 🍋💛