Instructions:
Preheat your oven to 350°F.
Ezoic
Choose a 12-inch skillet or grease a 9×9 or 9×13-inch baking dish, and pour in the lemon pie filling.
Evenly distribute the white chocolate chips over the filling.
Scatter the cubed cream cheese across the mixture.
Carefully cover everything with the lemon cake mix, ensuring all the filling is covered.
Slice the butter into about 16 small pads, arranging them evenly on top of the cake mix.
Bake for 1 hour or until the top is golden brown and the filling bubbles up, signaling a perfectly baked cake.
This Lemon Cream Cheese Dump Cake is a delightful twist on classic summer flavors. It’s an effortless dessert that’s bound to be a crowd-pleaser at any gathering!
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