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The Zesty Lemon Bliss Dump Cake is a delightful dessert that combines the refreshing flavors of lemon with the simplicity of a dump cake. This dessert is not only easy to make but also incredibly satisfying, making it a popular choice for gatherings, family dinners, or simply when you have a sweet craving that also craves a touch of tanginess. The beauty of a dump cake lies in its straightforward preparation process; you essentially "dump" the ingredients into a baking dish, stir them together, and let the oven work its magic.

Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust

Indulge in the light and refreshing flavors of Zesty Lemon Bliss Dump Cake, a dessert that's as simple to make as it is delicious. With a buttery crust, creamy lemon filling, and a tangy lemon pie topping, this cake balances sweetness and tartness perfectly. Ideal for gatherings or satisfying a sweet tooth, this treat showcases the vibrant taste of lemons while offering an easy-to-follow recipe that anyone can master. Bring a burst of sunshine to your dessert table!
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Ingredients
  

For the Buttery Crust:

1 3/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

1 teaspoon baking powder

1/2 teaspoon salt

For the Lemon Cream Cheese Filling:

8 oz cream cheese, softened

1 cup powdered sugar

1/2 cup fresh lemon juice (about 2-3 lemons)

Zest of 1 lemon

1 teaspoon vanilla extract

For the Topping:

1 can (15 oz) lemon pie filling

1/2 cup whipped cream (optional for serving)

Fresh lemon slices and mint leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray.

    Prepare the Buttery Crust: In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix in the melted butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking dish to form a crust.

      Make the Lemon Cream Cheese Filling: In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar while continuing to mix until fully combined. Add the fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth and creamy.

        Layer the Filling: Carefully spread the lemon cream cheese mixture over the buttery crust, smoothing it out with a spatula.

          Add the Lemon Pie Filling: Spoon the lemon pie filling evenly over the cream cheese layer, ensuring it covers the entire surface.

            Bake the Cake: Place the baking dish in the preheated oven and bake for about 35-40 minutes, or until the top is slightly golden and the edges are bubbly.

              Cool and Serve: Remove the cake from the oven and let it cool to room temperature. Once cooled, you can cut it into squares and serve. Top each slice with whipped cream, if desired, and garnish with fresh lemon slices and mint leaves.

                Enjoy: This deliciously tangy treat can be stored in an airtight container in the refrigerator for up to 3 days.

                  Prep Time, Total Time, Servings:

                    15 minutes | 50 minutes | 12 servings