Lemon Cream Cheese Dump Cake

Ten minutes for preparation
Forty minutes to cook
Time Required: Half an hour
Calories: 12
Yummy lemon, creamy cheese, and tender cake layers come together in this delightful 4-Ingredient Lemon Cream Cheese Dump Cake.

The recipe calls for one box of yellow cake mix.
Lemon pie filling, one can (21 ounces)
One 8-oz container of softened cream cheese
half a cup of melted unsalted butter, made from one stick
Set the Oven to Preheat: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Because of this, you can be certain that your cake will bake in an ideal setting.
Get the Pan Ready: Grease a baking dish that measures 9×13 inches. To make sure the cake pulls out easily after baking, you can apply a little melted butter or non-stick spray.
Arrange the Substitutes: Spread the lemon pie filling evenly in the bottom of the dish you just made. Dot the lemon filling with the softened cream cheese. A dump cake's rustic allure is its beauty, so don't stress if it's not flawless.
Spread the yellow cake mix equally over the layers of cream cheese and lemon filling. Add the cake mix. Layer the items without mixing; do not stir.
Spread the melted butter evenly over the cake mix layer, being sure to soak most of the mix. Drizzle with butter. The addition of butter to the cake batter will facilitate baking into a beautiful golden crust.
Master the Art of Baking: To get a golden brown top and bubbling edges, bake the dish in a preheated oven for 40 minutes. The precise timing may differ according to your oven, so be sure to monitor it closely!
Allow the cake to cool for a little before cutting and serving. Depending on your taste, you can eat it hot or let it cool.