Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C) to warm up.
Assemble the Ingredients:
In a greased 9×9 or 9×13-inch baking dish, spread the lemon pie filling evenly across the bottom.
Sprinkle the white chocolate chips over the pie filling.
Distribute the cubed cream cheese evenly on top.
Cover the mixture with the dry lemon cake mix, ensuring it is spread uniformly.
Place the thinly sliced butter pieces evenly over the cake mix.
Bake:
Place the assembled dish in the preheated oven and bake for approximately 1 hour, or until the top turns golden brown and the filling is bubbly.
Serve:
Once baked, remove from the oven and let it cool slightly before serving. This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
Pan Selection: While a 9×9 or 9×13-inch baking dish is recommended, some bakers prefer using a 12-inch cast iron skillet for a rustic touch.
Variations: Feel free to experiment with different pie fillings and cake mix flavors to create your own unique dump cake combinations.
Storage: Store any leftovers in the refrigerator, covered, for up to three days.
This Lemon Cream Cheese Dump Cake is a testament to the fact that creating a delicious dessert doesn’t have to be complicated. With its bright citrus flavor and creamy texture, it’s sure to become a favorite in your baking repertoire.
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