INSTRUCTIONS:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Prepare the Cake Base:
- In a mixing bowl, combine the lemon cake mix and melted butter. Stir until the mixture forms a crumbly texture.
Layer the Cake Base:
- Transfer the cake mixture to the prepared baking dish and spread it out evenly, pressing it down firmly to form a solid base for the cake.
Add the Lemon Pie Filling:
- Spoon the lemon pie filling over the cake mixture, spreading it out evenly to cover the entire surface of the cake base.
Dollop the Cream Cheese:
- In a separate mixing bowl, beat the softened cream cheese until smooth and creamy. Dollop the cream cheese mixture over the lemon pie filling, distributing it evenly across the surface of the cake.
Bake to Perfection:
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the edges are golden brown and the center is set.
Cool and Serve:
- Once baked, remove the cake from the oven and let it cool slightly before serving.
- Serve the Lemon Cream Cheese Dump Cake warm or at room temperature, garnished with a dusting of powdered sugar or a dollop of whipped cream, if desired.
