Lemon Cream Cheese Dump Cake

1 box lemon cake mix

1 can (21 ounces) lemon pie filling

1/2 cup (1 stick) butter, melted

1 teaspoon vanilla extract

1 package (8 ounces) cream cheese, softened

1/4 cup granulated sugar

1 cup powdered sugar

2-3 tablespoons milk

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Baking Dish: Grease a 9×13-inch baking dish lightly with cooking spray.
Add Pie Filling: Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
Layer Cake Mix: Sprinkle the dry lemon cake mix evenly over the lemon pie filling.
Add Cream Cheese: In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract together until smooth. Drop spoonfuls of the cream cheese mixture over the cake mix layer.
Add Butter: Pour the melted butter evenly over the top of the cake mix and cream cheese mixture.
Bake: Bake in the preheated oven for 35-40 minutes, or until the top is lightly browned and the cake is set.
Make Glaze: While the cake is baking, prepare the glaze by whisking together the powdered sugar and milk until smooth. Adjust the consistency by adding more milk if necessary.
Glaze the Cake: Once the cake is done and slightly cooled, drizzle the glaze over the top.
Serve: Let the cake cool for a few more minutes, then serve warm.

Enjoy!