Preheat oven: To 350°F (175°C). Grease a 9×13-inch baking pan.
Layer ingredients:
Spread softened cream cheese evenly on the bottom of the pan.
Pour lemon pie filling over the cream cheese.
Sprinkle dry cake mix evenly over the top.
Drizzle sweetened condensed milk over the cake mix.
Place slices of butter evenly across the top.
Bake: Bake for 35–40 minutes, until the top is golden and the edges are bubbly.
Cool & Serve: Let cool slightly before serving. Optional: dust with powdered sugar or drizzle with a little extra lemon glaze.
💡 Ashley’s Tips:
Use room-temperature cream cheese to make spreading easier.
For extra lemony flavor, add 1 tsp lemon zest to the cream cheese layer. 🍋
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!
If you want, I can also give you a super quick 10-minute microwave version of this lemon dump cake — still creamy and tangy, perfect for when you want dessert now! Would you like me to share that next?
