I used to avoid making lemon desserts because they never turned out right until I found this gem. This Lemon Cream Cheese Dump Cake is how my neighbor makes it, and hers always looks bakery-perfect.
Ingredients:
1 box lemon cake mix
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (21 oz) can lemon pie filling
½ cup (1 stick) butter, melted
Optional: zest of 1 lemon for extra zing
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread the lemon pie filling evenly on the bottom of the dish.
3. In a medium bowl, beat the softened cream cheese until smooth. Mix in the sweetened condensed milk until fully combined.
4. Dollop or drizzle the cream cheese mixture over the lemon filling. It doesn’t have to be perfect—swirl slightly if you like.
5. Sprinkle the dry cake mix evenly over the top (do not mix it in).
6. Pour melted butter over the dry cake mix as evenly as possible. You can also dot with extra small butter pieces to cover more areas if needed.
7. Bake for 40–45 minutes, or until the top is lightly golden and bubbly.
8. Cool slightly before serving. Great on its own or with whipped cream or vanilla ice cream.
