Serving: Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a few seconds to enjoy a warm slice.
Make-Ahead: You can prepare the dump cake in advance and refrigerate it before baking. Just be sure to let it come to room temperature before placing it in the oven.
Variants:
Berry Twist: Add fresh or frozen berries like blueberries or raspberries to the lemon pie filling for a fruity variation.
Lemon and Coconut: Mix some shredded coconut into the cake mix for an extra tropical flavor.
Lime Flavor: Swap the lemon pie filling and cake mix for lime pie filling and a lime-flavored cake mix to create a zesty lime cream cheese dump cake.
FAQ:
1. Can I use a different fruit pie filling? Yes! Feel free to experiment with different fruit pie fillings, such as cherry, peach, or blueberry. The recipe is flexible and can be adjusted to your taste preferences.

2. Can I use a different cake mix flavor? Absolutely! While the lemon cake mix works perfectly with the lemon flavor, you can also try vanilla, strawberry, or even yellow cake mix for different variations.

3. How do I make this gluten-free? For a gluten-free version, use a gluten-free cake mix and ensure that all other ingredients are also gluten-free. Many brands offer gluten-free options for both cake mixes and pie fillings.

4. What can I do if I don’t have cream cheese? If you're out of cream cheese, you can substitute with a block of sour cream or Greek yogurt for a similar creamy texture.

This 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect balance of sweet and tangy, with minimal effort involved. It’s a crowd-pleaser and sure to become a staple in your dessert rotation!