lemon dump cake cream cheese (Print Version)

Zesty lemon filling swirled with cream cheese and topped with buttery cake for a bright, crowd-pleasing dessert.

# Ingredients:

→ Filling

01 - 2 cans (595 g each) lemon pie filling
02 - 225 g cream cheese, softened
03 - 67 g granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract

→ Cake Topping

06 - 1 box (432 g) yellow cake mix
07 - 113 g unsalted butter, melted
08 - Zest of 1 lemon (optional)

# Steps to Follow:

01 - Preheat the oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 - Spread the lemon pie filling evenly in the prepared baking dish.
03 - In a medium mixing bowl, beat together softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
04 - Drop spoonfuls of the cream cheese mixture evenly over the lemon filling, then gently swirl with a spatula or knife.
05 - Sprinkle the dry yellow cake mix evenly over the entire surface.
06 - Drizzle the melted butter evenly over the cake mix, covering as much area as possible.
07 - If desired, sprinkle lemon zest over the top for extra flavor.
08 - Bake in the preheated oven for 40–45 minutes, until the top is golden and the edges are bubbling.
09 - Allow to cool for at least 15 minutes before serving warm or at room temperature.

# Additional Notes:

01 - For more intense lemon flavor, substitute lemon cake mix in place of yellow cake mix.
02 - Serve with whipped cream or vanilla ice cream for an indulgent finish.
03 - Cover and refrigerate leftovers for up to 3 days.

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