Lemon Cream Cheese Dump Cake

Ingredients

1 can (16 oz) lemon pie filling

1 package (15 oz) yellow cake mix

4 oz cream cheese, cubed

1/2 cup butter, sliced

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Spread the lemon pie filling evenly over the bottom of the baking dish.

Sprinkle the dry yellow cake mix evenly over the lemon filling (do not mix).

Scatter the cream cheese cubes evenly over the cake mix.

Arrange the butter slices evenly across the top, covering as much of the surface as possible.

Bake uncovered for 40–45 minutes, or until the top is golden and the edges are bubbling.

Remove from oven and let cool for 10–15 minutes before serving.

Serving Suggestions

Serve warm or at room temperature

Delicious with whipped cream or vanilla ice cream