**Step 3: Bake**
Place the pan in the oven and bake for 40-45 minutes, or until the top is golden brown and bubbly.
**Step 4: Cool and Serve**
Let the cake cool completely before slicing. This allows the layers to set and makes serving easier. For an extra touch, serve with whipped cream or a dusting of powdered sugar.
### Why This Lemon Cream Cheese Dump Cake Works So Well
* **Perfect Balance:** The cream cheese and sweetened condensed milk add creamy sweetness that softens the tartness of the lemon filling.
* **Simple and Quick:** No mixing bowls, no electric mixers—just layering.
* **Bakery-Quality Results:** The cake topping crisps up beautifully, while the inside stays moist and flavorful.
* **Versatile:** You can swap the lemon pie filling for other fruit flavors or add zest for an extra citrus punch.
### Final Thoughts
If you’ve shied away from lemon desserts because they never turned out right, this Lemon Cream Cheese Dump Cake is your new best friend. It’s simple, reliable, and guaranteed to impress guests or satisfy your sweet tooth on a whim. Plus, it’s a perfect way to get that bright, tangy lemon flavor without any stress.
Give it a try—dump, bake, and boom! You’ve got a dessert that tastes like it came from a bakery but took minutes to make.
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Would you like me to include tips for making it gluten-free or a video tutorial link?
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