Lemon Cream Cheese Dump Cake (4-Ingredient Version)

A rich, creamy, sweet-tart lemon dessert that tastes like a cheesecake–lemon pie hybrid. No mixer, no fuss — everything is layered right into the pan and baked until golden and velvety.

Ingredients (4 Simple Items)
For a 9×13 pan (8–10 servings):

2 cans lemon pie filling (20–22 oz each)

1 block cream cheese (8 oz, softened slightly)

1 box yellow cake mix (dry — do NOT prepare)

1 stick butter (½ cup, melted)

Optional but delicious:

Whipped cream

Lemon slices

Graham cracker crust (if making pie-style like the photo)