Lemon Cream Cheese Dump Cake—4 Simple Ingredients

What is needed
Lemon pie filling, one 16-oz. can
One fifteen-ounce container of yellow cake mix
4 ounces of cubed cream cheese
—1/2 cup, or 1 stick a little amount of unsalted butter

Arrange a square baking dish with a little butter or non-stick spray and set the oven to 350º F.
Make care to distribute the lemon pie filling to the corners of a greased baking dish before pouring it into the bottom.
Evenly distribute the cubed cream cheese over the half-batch cake, then top with the remaining cake mix.
Spread the cake batter evenly with a single layer of butter pats, being sure to cover most of the cake's surface with the thinly cut pats.
To ensure a clean toothpick comes out when put in the middle, bake the baking dish for 35 to 40 minutes.
Allow it cool for fifteen to twenty minutes after taking out of oven.