Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish to ensure easy removal of the cake.

2. Prepare the Bottom Cake Layer

• In a mixing bowl, combine the yellow cake mix with the melted butter.
• Stir until the mixture becomes crumbly.
• Spread ⅔ of the cake mixture evenly over the bottom of the greased baking dish. Press gently to form a solid base.

3. Add the Lemon Filling

• Spread the lemon pie filling evenly over the cake layer. Make sure to distribute it well for a tangy punch in every bite.

4. Make the Cream Cheese Layer

• In another bowl, beat the cream cheese, granulated sugar, egg, vanilla extract, and lemon zest until smooth and creamy.
• Spoon or spread this mixture over the lemon pie filling.

5. Add the Crumb Topping

• Sprinkle the remaining cake mix mixture over the cream cheese layer.
• Leave it slightly uneven to give the cake a rustic look.

6. Bake the Cake

• Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the cream cheese layer is set.
• Check for doneness by ensuring the middle isn’t overly jiggly.

7. Cool and Serve

• Let the cake cool for at least 30 minutes before slicing.
• Dust with powdered sugar for extra sweetness or serve warm with your favorite toppings.