1. Prepare the Oven and Baking Dish: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Choose Your Baking Dish: You can use a 12-inch skillet or a 9×9 or 9×13-inch baking dish.
3. Grease (if necessary): If using a baking dish, grease it well. The recipe doesn’t specifically say to grease a skillet, as it’s likely assumed to be cast iron and well-seasoned. If you have concerns about sticking, you may grease your skillet.

2. Layer the Ingredients: The “Dump” Technique

1. Pour in Pie Filling: Pour the can of lemon pie filling into the prepared skillet or baking dish. Spread it evenly across the bottom.
2. Add Chocolate Chips: Sprinkle the white chocolate chips evenly over the lemon pie filling.
3. Scatter Cream Cheese: Scatter the cubed cream cheese evenly over the white chocolate chips and pie filling.
4. Sprinkle Cake Mix: Carefully sprinkle the dry lemon cake mix evenly over the top of the cream cheese, white chocolate chips, and pie filling, ensuring all the filling is covered.
5. Add Butter: Arrange the thinly sliced butter evenly over the top of the dry cake mix.

   • Tip: Distributing the butter evenly is crucial for creating a golden-brown and slightly crispy topping.

3. Bake to Perfection: Achieving a Golden-Brown and Bubbly Cake

1. Bake: Place the skillet or baking dish in the preheated oven.
2. Baking Time: Bake for 1 hour, or until the top is golden brown and the filling is bubbly.

   • Check for Doneness: The cake mix topping should be cooked through and golden brown.

4. Cool and Serve: Enjoying Your Easy Creation

1. Cool Slightly: Remove the skillet or baking dish from the oven and let the dump cake cool for about 10 minutes before serving. This allows the filling to set slightly and makes it easier to serve.
2. Serve Warm: Serve the Lemon Cream Cheese Dump Cake warm.