LEMON CREAM CHEESE DUMP CAKE Yield: 10–12 servings Pan: 9x13-inch baking dish Oven: 350°F Bright lemon flavor, creamy pockets of sweetened cream cheese, and a buttery cake topping — all layered without mixing. It bakes into a soft, golden dessert with a slightly crisp top and creamy center. INGREDIENTS 1 (15.25-ounce) box lemon cake mix 1 (21-ounce) can lemon pie filling 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup unsalted butter, melted Recipe in

This lemon blueberry cake with whipped frosting is absolutely one of the best cakes in the history of ever. GET THE RECIPE: https://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/ | Mel's Kitchen Cafe