5-ingredient Lemon Dump Cake

Nonstick cooking spray

1 21 to 22-ounce cans lemon pie filling

1 2-layer size white or yellow cake mix

4 ounces cream cheese, cut into 18 pieces

½ teaspoon poppyseeds, optional

¾ cup butter, thinly sliced

Sweetened whipped cream or vanilla ice cream

Prep Pan Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish with nonstick spray. Spread lemon pie filling in the bottom of the prepared baking dish.
Top with Cream Cheese Arrange small pieces of cream cheese over the pie filling.
Sprinkle on Cake Mix Sprinkle the cake mix over the cream cheese. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.
Bake and Serve Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving. Top servings with whipped cream or ice cream.