Spread the lemon pie filling evenly into the bottom of your baking dish.
2. Add the cream cheese layer
In a small bowl (or just mix right on the pan):
Beat or mash the cream cheese + sugar + vanilla
Drop spoonfuls over the lemon filling (doesn’t need to be perfect).
3. Add the cake mix
Sprinkle the dry lemon cake mix evenly over everything. (Do NOT mix it in!)
4. Add the butter
Pour melted butter over the dry mix. Try to cover as much as possible for a golden top.
5. Bake
Bake at 175°C (350°F) for 40–45 minutes until the top is golden and the lemon is bubbling around the edges.
6. Cool & serve
Let it cool at least 15 minutes so it sets. Serve warm or cold — delicious both ways!
✨ Tips for the BEST dump cake
Add lemon zest for stronger lemon flavor.
Make it EXTRA creamy by adding ½ cup heavy cream over the top before baking.
Want it sweeter? Sprinkle 2–3 tbsp sugar over the cake mix.
For a bakery-style topping, add a handful of pecans or coconut.
If you want, I can also make for you: 🍋 A Lemon Blueberry Cream Cheese Dump Cake 🍰 A No-Oven version (stovetop/pan) 🎥 A Facebook video script for your page!
