Step-by-Step Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Add lemon pie filling – Spread evenly over the bottom of the dish.
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Add cream cheese – Drop spoonfuls of softened cream cheese evenly over the filling.
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Sprinkle cake mix – Evenly cover the cream cheese and lemon filling with dry cake mix.
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Drizzle butter – Pour melted butter evenly over the cake mix layer.
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Bake – 35–40 minutes, or until golden brown and bubbling.
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Cool & serve – Let rest 10 minutes before serving warm or at room temperature.
Serving Suggestions
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With a scoop of vanilla ice cream.
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With a dollop of fresh whipped cream.
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Sprinkled with powdered sugar for a pretty finish.
Tips for Success
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Even butter coverage: Helps create that golden, crisp topping.
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Don’t overbake: Edges should be browned but center still soft.
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Serve soon after baking: Best enjoyed the day it’s made.
Storage Instructions
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Fridge: Store covered for up to 3 days.
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Reheat: Warm in the microwave for 15–20 seconds per slice.
FAQ
Can I make this ahead of time?
Yes! Bake it the day before, store covered in the fridge, and reheat before serving.
Can I use a different pie filling?
Absolutely—cherry, blueberry, or apple work beautifully.
Do I need to soften the cream cheese?
Yes, it helps it spread more evenly and blend into the filling while baking.
Final Bite
If you need a quick dessert that looks and tastes like you spent hours on it, this 4-Ingredient Lemon Cream Cheese Dump Cake is your new secret weapon. It’s bright, creamy, buttery, and always a hit with lemon lovers.
