Add the cake mix: Sprinkle the dry lemon cake mix over the cream cheese mixture. Do not mix or stir; simply spread it out evenly.
Drizzle the butter: Pour the melted butter over the top of the cake mix layer, ensuring it’s spread as evenly as possible.

Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
Cool: Let the cake cool for about 10-15 minutes before serving.
Serving and Storage Tips:

This dump cake is best served warm, but it can also be enjoyed cold or at room temperature.
For an extra touch of sweetness, dust the cake with powdered sugar just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to a month, but it may lose some of its crispness upon reheating.
Variations:

Fruit Filling: Swap out the lemon pie filling for other fruit fillings like blueberry, strawberry, or cherry to customize the flavor to your preference.
Topping Options: For extra texture, try adding a handful of shredded coconut or chopped nuts (like almonds or pecans) over the cake mix layer before baking.
Cake Flavor: While lemon is delightful, you can experiment with other cake mixes such as vanilla or orange for a different flavor profile.
FAQs:

Can I use a different type of cake mix? Yes, you can swap the lemon cake mix for a vanilla, yellow, or orange cake mix for a different flavor. Just keep in mind the overall taste may change slightly depending on the choice.

Is there a way to make this dessert gluten-free? Absolutely! You can find gluten-free cake mixes in most grocery stores. Just make sure to use gluten-free pie filling as well.

Can I make this cake in advance? Yes! You can prepare the cake the day before, store it in the fridge, and bake it right before serving.

Can I use fresh lemon instead of pie filling? While using fresh lemon is a great idea, lemon pie filling is preferred in this recipe for its consistency and sweetness. If you prefer fresh lemon, you may need to adjust the sugar content and use a cornstarch mixture to thicken the lemon juice.

This should be a great base for your Lemon Cream Cheese Dump Cake article! Let me know if you’d like to tweak anything or need additional details.