Spread the lemon pie filling evenly in the bottom of the baking dish.
Drop cream cheese in small pieces over the lemon layer.
Sprinkle the yellow cake mix evenly on top.
Place slices of butter evenly over the cake mix.
3. Bake
Bake uncovered for 45–50 minutes, until the top is golden and the cream cheese is bubbly.
4. Cool & Serve
Let cool slightly.
Optional: dust with powdered sugar or serve with whipped cream.
Cut into squares and enjoy warm or at room temperature.
💡 Tips
For extra zest, sprinkle lemon zest over the top before baking.
You can swap yellow cake mix for white cake mix for a slightly lighter flavor.
Add a handful of fresh blueberries for a fruity twist.
I can also give you a 5-minute no-mixer version of this Lemon Cream Cheese Dump Cake that’s perfect for last-minute dessert cravings. Do you want me to share that?
