Lemon Cream Cheese Dump Cake

👩‍🍳 Instructions

1. Prep the Dish
   • Preheat oven to 350°F (175°C).
   • Grease a 9×13-inch baking dish.
2. Layer the Filling
   • Spread the lemon pie filling evenly in the bottom of the dish.
3. Cream Cheese Mixture
   • In a bowl, beat cream cheese with sugar until smooth and creamy.
   • Drop spoonfuls over the lemon filling (doesn’t need to be perfect — it will melt into pockets of creaminess).
4. Add Cake Mix
   • Sprinkle dry cake mix evenly over the top (do not stir).
5. Butter Drizzle
   • Pour melted butter evenly over the cake mix layer.
   • Optional: sprinkle with lemon zest for brightness.
6. Bake
   • Bake uncovered for 40–45 minutes, until golden brown and bubbly.
7. Serve
   • Let cool slightly before serving. Delicious warm with whipped cream or vanilla ice cream. 🍦✨

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💡 Tips & Variations

• Extra tangy: Add a layer of fresh raspberries or blueberries with the lemon filling.
• Creamier: Swirl softened cream cheese directly into the lemon filling before layering.
• Shortcut: Use only 1 can of pie filling if you prefer it less gooey.

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Would you like me to also give you a strawberry-lemon cream cheese dump cake version for a fruity twist? 🍓🍋