Preparation

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Layer the Ingredients:
Spread the lemon pie filling evenly in the bottom of the prepared baking dish.

Prepare the Cream Cheese Mixture:
In a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the pie filling.

Add the Cake Mix:
Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix, just spread it out.

Top with Butter:
Pour the melted butter evenly over the top of the cake mix.

Bake:
Bake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.

Serve:
Allow to cool slightly before serving. Top with whipped cream or a dusting of powdered sugar if desired.

Optional Tips

For a tangier flavor, add a bit of lemon zest to the cream cheese mixture.
Serve with a scoop of vanilla ice cream or fresh berries for added freshness.
Store leftovers in the fridge for up to 3 days.