Lemon Cream Cheese Dump Cake Recipe🍋🍰|👨‍🍳😁4-Ingredient Old-Fashioned Cobbler😀👍

Grease a 9 by 13 baking dish with butter.

Dump the two cans of lemon pie filling into the greased baking dish and spread it out evenly.

Sprinkle 2 tablespoons of lemon juice over the pie filling.

Add 1 tablespoon of lemon zest on top of the pie filling.

Sprinkle 1/8 teaspoon of salt over the filling.

Keep the butter in the refrigerator until ready to use.

Dollop 8 oz of whipped cream cheese spread across the top of the pie filling.

Spread the cream cheese out as evenly as possible, using a spoon to help.

Dump the 15.25 oz box of lemon cake mix over the cream cheese layer, distributing it as evenly as possible.

Cut 2 sticks of cold unsalted butter into small pads and lay them across the top of the cake mix, ensuring even distribution.

Preheat the oven to 350°F.

Bake the dump cake uncovered in the oven at 350°F for 1 hour.

Remove the dump cake from the oven and let it cool before serving.

Equipment Needed

Spice Level:

Allergens