Step 2: Add the Lemon Pie Filling
Pour the entire can of lemon pie filling evenly into the bottom of the prepared baking dish. Spread it out smoothly to create an even layer.
Step 3: Sprinkle the White Chocolate Chips
Scatter the 1 cup of white chocolate chips evenly over the top of the lemon pie filling. These will melt slightly during baking, adding pockets of sweetness throughout the cake.
Step 4: Layer the Cream Cheese
Place the cubed 4 ounces of cream cheese on top of the white chocolate chips. Don’t worry about spreading it out—just distribute the cubes evenly across the surface. As the cake bakes, the cream cheese will melt and blend into the layers for a creamy texture.
Step 5: Top with Lemon Cake Mix
Sprinkle the entire contents of the lemon cake mix evenly over the cream cheese layer. Pat it down gently to ensure it covers the other ingredients completely. There’s no need to mix anything—this is a true “dump” cake!
Step 6: Add the Butter
Arrange the ½ cup of thinly sliced unsalted butter
on top of the cake mix in an even layer. The butter will melt during baking, creating a moist and flavorful crust.
Step 7: Bake to Perfection
Place the baking dish in the preheated oven and bake for 50–60 minutes , or until the top is golden brown and a toothpick inserted near the center comes out clean or with a few crumbs attached.
Tip: If the top begins to brown too quickly, cover the dish loosely with aluminum foil for the last 15–20 minutes of baking.
Step 8: Cool and Serve
Remove the cake from the oven and let it cool in the pan for at least 20–30 minutes before serving. This allows the layers to set and makes slicing easier. Serve warm or at room temperature, optionally topped with whipped cream, fresh berries, or a drizzle of lemon glaze.
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