Ingredients
- ▢2 12 oz jars lemon pie filling or lemon curd
- ▢8 ounces cream cheese softened
- ▢1 large egg
- ▢¼ cup granulated sugar
- ▢1 15.25 oz box lemon cake mix
- ▢½ cup butter
Instructions
- Preheat the oven to 350°F.
- Spread the lemon pie filling into the bottom of a 9×13-inch baking dish.
- In a medium mixing bowl, beat the cream cheese, egg, and granulated sugar with an electric mixer until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
- Sprinkle the dry cake mix evenly over the pie filling and cream cheese layer.
- Slice thin pats of butter and place evenly over the top of the dry cake mix.
- Bake the dump cake for 40 minutes or until the top is turning golden brown.
- Remove the cake from the oven and allow to rest for 15 minutes at room temperature before serving.
