Lemon Cream Cheese Dump Cake

Bright, zesty, and irresistibly creamy, this Lemon Cream Cheese Dump Cake is a dessert you’ll want to make on repeat! Perfect for potlucks or a sweet treat at home.

 Ingredients:

1 box (15.25 oz) lemon cake mix

1 can (21 oz) lemon pie filling

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 cup (1 stick) unsalted butter, melted

1 tsp vanilla extract

1/2 cup shredded coconut or chopped pecans (optional topping)

Directions:

1 Preheat oven:

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

2 Layer the ingredients:

Spread the lemon pie filling evenly across the bottom of the prepared baking dish.

3 Prepare the cream cheese layer:

In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Drop dollops of the cream cheese mixture over the pie filling.

4 Add the cake mix:

Evenly sprinkle the dry lemon cake mix over the cream cheese and pie filling layers.

5 Top with butter:

Drizzle the melted butter evenly over the top of the cake mix. For added crunch, sprinkle shredded coconut or chopped pecans on top.

6 Bake:

Bake for 40-45 minutes, or until the top is golden brown and bubbly.

7 Serve:

Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!

Pro Tip: Add a sprinkle of lemon zest on top for a burst of fresh citrus flavor