Lemon Cream Cheese Dump Cake 🍋

👩‍🍳 Instructions:

1. Prep the Pan:
   • Preheat oven to 350°F (175°C).
   • Grease a 9×13-inch baking dish.
2. Layer the Ingredients:
   • 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.
3. Bake:
   • Bake uncovered for 40–45 minutes, until top is golden and bubbly.
4. Serve:
   • Let cool slightly before serving.
   • Best enjoyed warm with a scoop of vanilla ice cream or whipped cream! 🍦✨

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💡 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.

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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?