Lemon Cream Cheese Dump Cake.

Ah, a Lemon Cream Cheese Dump Cake! 🍋✨ It’s one of those magical desserts that tastes fancy but is super easy to make because you basically “dump” the ingredients in a pan. Here’s a simple recipe:

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Ingredients (8–10 servings)

• 1 box yellow or lemon cake mix (about 15–16 oz)

• 8 oz cream cheese, softened

• 1/2 cup sugar

• 1/2 tsp vanilla extract

• 2 large eggs

• 1/2 cup butter, melted

• 1 can (21 oz) lemon pie filling (or any lemon curd/preserve)

Optional for topping: powdered sugar or whipped cream

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Instructions

1. Preheat oven:

   • Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Prepare the cream cheese layer:

   • In a medium bowl, beat the cream cheese, sugar, vanilla, and eggs until smooth and creamy.

3. Assemble the cake:

   • Spread the cream cheese mixture evenly in the bottom of the prepared pan.

   • Spoon the lemon pie filling evenly over the cream cheese layer.

   • Sprinkle the dry cake mix evenly over the top (don’t mix).

   • Drizzle the melted butter evenly over the cake mix.

4. Bake:

   • Bake for 40–45 minutes, or until the top is golden brown and bubbly around the edges.

5. Cool and serve:

   • Let it cool slightly before serving. Dust with powdered sugar or top with whipped cream if desired.

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💡 Tips for best results:

• Make sure the cream cheese is soft so it spreads evenly.

• Don’t stir after adding the cake mix and butter—this creates the “dump cake” texture where the layers stay distinct.

• For extra lemon flavor, add a teaspoon of lemon zest to the cream cheese layer.

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If you want, I can also give a version with a crunchy, buttery topping that adds a little extra texture—super addictive!

Do you want me to share that version too?