Recipe: 4-Ingredient Lemon Cream Cheese Dump Cake

1 box yellow cake mix
1 can (21 ounces) lemon pie filling
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix and melted butter. Mix until crumbly.

Spread half of the crumb mixture evenly onto the bottom of the prepared baking dish, pressing it down lightly.

In another mixing bowl, whisk together the lemon pie filling and softened cream cheese until well combined and smooth.

Pour the lemon cream cheese mixture over the crumb layer in the baking dish, spreading it out evenly.

Sprinkle the remaining crumb mixture over the top, creating a crumbly layer.

Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the cake is set in the center.

Remove from the oven and let it cool for a few minutes before serving.

Slice into squares and serve warm or at room temperature. Optionally, you can garnish with a dusting of powdered sugar or a dollop of whipped cream.