Add cream cheese – Drop spoonfuls of softened cream cheese evenly over the filling.
Sprinkle cake mix – Evenly cover the cream cheese and lemon filling with dry cake mix.
Drizzle butter – Pour melted butter evenly over the cake mix layer.
Bake – 35–40 minutes, or until golden brown and bubbling.
Cool & serve – Let rest 10 minutes before serving warm or at room temperature.
Serving Suggestions
With a scoop of vanilla ice cream.
With a dollop of fresh whipped cream.
Sprinkled with powdered sugar for a pretty finish.
Tips for Success
Even butter coverage: Helps create that golden, crisp topping.
Don’t overbake: Edges should be browned but center still soft.
Serve soon after baking: Best enjoyed the day it’s made.
Storage Instructions
Fridge: Store covered for up to 3 days.
Reheat: Warm in the microwave for 15–20 seconds per slice.
FAQ
Can I make this ahead of time?
Yes! Bake it the day before, store covered in the fridge, and reheat before serving.
Can I use a different pie filling?
Absolutely—cherry, blueberry, or apple work beautifully.
Do I need to soften the cream cheese?
Yes, it helps it spread more evenly and blend into the filling while baking.
Final Bite
If you need a quick dessert that looks and tastes like you spent hours on it, this 4-Ingredient Lemon Cream Cheese Dump Cake is your new secret weapon. It’s bright, creamy, buttery, and always a hit with lemon lovers.
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