Ingredients
• 1 box (15.25 oz) lemon cake mix
• 1 can (21 oz) lemon pie filling
• 8 oz cream cheese, softened and cubed
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract (optional)
• 1/4 cup lemon juice (optional, for extra tang)
Optional Toppings:
• Whipped cream
• Fresh lemon slices or zest
• Powdered sugar for dusting
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Instructions
Step 1: Preheat the Oven
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter or non-stick spray.
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Step 2: Layer the Ingredients
1. Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
2. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract (if using) until smooth. Drop spoonfuls of this mixture over the pie filling.
3. Sprinkle the lemon cake mix evenly over the top of the cream cheese layer.
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Step 3: Add the Butter
1. Drizzle the melted butter evenly over the dry cake mix, ensuring as much of the surface as possible is covered.
2. For extra tang, drizzle lemon juice over the top as well.
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Step 4: Bake
1. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbling.
2. Let the cake cool for at least 10 minutes to allow the layers to set.
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Step 5: Serve
1. Serve warm or at room temperature.
2. Top with whipped cream, a sprinkle of powdered sugar, or fresh lemon zest for an extra touch.
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Why You’ll Love This Recipe
• Easy to Make: A true dump-and-bake recipe with minimal effort.
• Bright and Tangy: The lemon flavor is refreshing and perfectly balanced by the creamy cheese.
• Crowd-Pleaser: Great for parties, potlucks, or family dinners.
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Pro Tips
1. Extra Lemon Flavor: Add a teaspoon of lemon zest to the cream cheese mixture for a punch of citrus.
2. Even Butter Spread: Use a spoon or pastry brush to distribute the melted butter more evenly.
3. Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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This Lemon Cream Cheese Dump Cake is a tangy, creamy, and buttery delight that will brighten any

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