Spread lemon pie filling evenly in the bottom of the pan.
Drop cubed cream cheese over the filling.
Sprinkle dry lemon cake mix evenly over the top (don’t stir).
If desired, sprinkle sugar and lemon zest over cake mix.
Place butter slices evenly across the top.
Bake:
Bake uncovered for 40–45 minutes, until top is golden and bubbly.
Serve:
Let cool slightly before serving.
Best enjoyed warm with a scoop of vanilla ice cream or whipped cream! 🍦✨
💡 Tips & Variations:
Add a handful of white chocolate chips before baking for a creamy twist.
Try a blueberry-lemon version by adding a cup of blueberries along with the lemon filling.
Store leftovers covered in the fridge for up to 3 days—reheat in the oven for the best texture.
Would you like me to also give you a from-scratch version (without cake mix) that still keeps the “dump and bake” style but uses fresh lemon flavor and homemade batter?
