Ingredients:
1 (16 oz.) can lemon pie filling
1 (15 oz.) package yellow cake mix
4 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, thinly sliced
Instructions:
Preheat the oven to 350°F (175°C) and lightly grease a square baking dish with butter or non-stick spray.
Pour the lemon pie filling into the bottom of the greased baking dish, spreading it into the corners.
Top the pie filling with half of the yellow cake mix, ensuring even coverage.
Place the cubed cream cheese evenly on top of the cake mix.
Over the cream cheese layer, scatter the remaining cake mix.
Take the thinly sliced butter pats and arrange them in a single layer on top of the cake mix, trying to cover as much of the surface as possible.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 15-20 minutes before serving.
Enjoy your delicious Lemon Cream Cheese Dump Cake!