Best Lemon Dump Cake

By Danielle Nieman


– 1 Yellow Cake Mix – 3/4 Cup Of Salted Butter – 1 Can Of Lemon Pie Filling – 8 ounces of Whipped Cream Cheese

Step 1:

Dump one can of lemon pie filling into the pan and spread evenly with a spatula.

Step 2:

Sprinkle half of the cake mix over the top of the lemon filling.

Step 3:

Dollop 8 ounces of whipped cream cheese evenly over the top of the dry cake layer.

Step 4:

Now add the rest of the cake mix on top. Pat the cake mix down with your fingers or a spoon.

Step 5:

Cut the cold butter (1.5 sticks) into thin slices and add them on top of the cake evenly.

Step 6:

Bake the cake for 40 to 45 minutes at 350 degrees F or until golden brown and bubbly.

Step 7:

Serve each warm piece with optional whipped cream.