Lemon Dump Cake

Layers of lemon filling, cream cheese, and cake make this fruit cobbler a quick and easy dessert.

Prep Time 10

Cook Time 35

Total Time 45

Yields servings

Preheat oven to 350 degrees Fahrenheit. Lightly spray an 8x8 or 9x9-inch baking pan with non-stick cooking spray.
Spread filling onto the bottom of the prepared pan.
Sprinkle half of the cake mix onto the lemon pie filling.
Top with pieces of cream cheese.
Sprinkle the remaining cake mix over the cream cheese pieces.
Top with thin slices of butter to cover as much of the cake mix as possible. (TIP: Use the long skinny sticks of butter instead of the shorter wide ones to get more slices.)
Bake at 350 degrees Fahrenheit for 35-40 minutes or until the top is lightly browned and the filling bubbles in the center.
Serve warm or cool with whipped cream or Cool Whip.

Store leftovers covered in the refrigerator up to 1 week.
Scoop leftovers individually into a microwave safe bowl and nuke it for 15-20 seconds to soften and warm it up.
To make in a 9x13-inch pan, use 2 cans of lemon pie filling and 8 oz of cream cheese, but the same amount of cake mix and butter. Dollop the cream cheese directly on top of the lemon pie filling, and cover with all of the cake mix, then the butter slices. May take closer to 50-60 minutes to bake.