Spread the lemon pie filling evenly into the baking dish.

Sprinkle the lemon cake mix evenly over the filling.

In a separate bowl, beat the softened cream cheese until smooth, then drop spoonfuls over the cake mix.

Drizzle the melted butter evenly over the top.

Bake for 40–45 minutes, until the edges are golden and the center is set.

Let it cool slightly before slicing. Top with whipped cream or powdered sugar for extra indulgence.

Tips & Variations
For a tangier kick, add some fresh lemon zest to the pie filling.

Try swapping lemon pie filling with Pineapple Layer Cake Glaze for a tropical twist.

Serve warm with vanilla ice cream for a contrast of hot and cold.

Storage
Fridge: Store in an airtight container for up to 4 days.

Freezer: Wrap individual slices and freeze for up to 2 months. Thaw in the fridge before reheating.

Time & Yield
Servings: 12 pieces

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Tools Used
9×13-inch baking dish

Mixing bowl

Hand mixer

Measuring cups and spoons

Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is proof that you don’t need complicated techniques or fancy ingredients to create a show-stopping dessert. Every bite of this Lemon Cream Cheese Dump Cake Recipe delivers that perfect balance — the sweet and tart lemon filling, the creamy cheese layer, and the buttery golden crust that melts in your mouth.

It’s the kind of treat you’ll find yourself making again and again, whether it’s for a Sunday family lunch, a potluck, or just a cozy evening at home. Friends will ask for the recipe, and you’ll smile knowing this Lemon Cream Cheese Dump Cake Recipe only took five simple ingredients and minimal effort to prepare.

And if you’re into comforting homemade classics, I highly recommend checking out this Old-Fashioned Chicken and Dumplings Recipe for your next family dinner.

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