Lemon Cream Cheese Dump Cake: A Citrusy Delight

nstructions

1. Preheat the Oven:
   • Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Layer the Ingredients:
   • Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
   • In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the lemon filling.
   • Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
3. Add the Butter:
   • Drizzle the melted butter evenly over the top of the cake mix. Try to cover as much of the surface as possible for a golden, crispy topping.
4. Bake:
   • Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and bubbling.
5. Cool and Serve:
   • Allow the cake to cool for at least 15 minutes before serving. Top with powdered sugar or whipped cream for an extra touch.

Tips for the Perfect Dump Cake

1. Room Temperature Cream Cheese: Softened cream cheese blends more smoothly.
2. Even Butter Distribution: Ensures a perfectly crispy topping.
3. Experiment with Flavors: Try swapping lemon pie filling for blueberry or cherry for a different twist.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 1 month. Thaw in the refrigerator before reheating.