1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, beat together the cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy. This mixture should remind you of a sunny day, with its bright and inviting aroma.
3. Spread the lemon pie filling evenly over the bottom of the prepared baking dish. This layer will give your cake its signature tangy kick.
4. Drop spoonfuls of the cream cheese mixture over the lemon pie filling. Don’t worry about perfection here — the beauty of a dump cake is in its rustic charm.
5. Sprinkle the dry lemon cake mix evenly over the cream cheese mixture, ensuring that it covers the entire surface.
6. Drizzle the melted butter evenly over the cake mix. The butter will help create a golden, slightly crisp topping as it bakes.
7. If using, sprinkle the sliced almonds on top for a delightful crunch.
8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cake is bubbling at the edges. You’ll know it’s ready when your kitchen smells like a lemon grove in bloom.
9. Let the cake cool slightly before serving. This allows the flavors to meld together beautifully.

I’ve found that cooking this cake is not just about following steps; it’s an experience in itself. It’s about trusting your senses, just like my abuela taught me. The aroma, the textures, the vibrant colors — they all tell you something about the dish you’re creating.