Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray. This helps the cake release cleanly once it’s baked.

Step 2: Prepare the Bottom Cake Layer
In a large bowl, combine the cake mix with melted butter. Stir until crumbly—it should resemble coarse sand. Press about half of this mixture into the bottom of the prepared pan.

Step 3: Add the Lemon Filling
Spoon the lemon pie filling over the cake mix base. Use the back of a spoon to spread it evenly so every bite is packed with lemon flavor.

Step 4: Make the Cheesecake Layer
In a separate bowl, beat the softened cream cheese with sugar, egg, vanilla extract, and lemon zest. Mix until smooth and creamy with no lumps remaining.

Step 5: Layer the Cream Cheese Filling
Dollop or gently spread the cream cheese mixture over the lemon pie filling. Don’t worry if it doesn’t spread perfectly—it will settle as it bakes.

Step 6: Add the Topping
Sprinkle the remaining cake mix and butter crumble over the top of the cream cheese layer. It won’t cover everything, and that’s okay—the exposed cream cheese will brown beautifully.

Step 7: Bake
Bake for 35 to 40 minutes, or until the top is golden and the cream cheese layer is set. A slight jiggle in the middle is fine—it will firm up as it cools.

Step 8: Cool and Serve
Let the cake cool for at least 45 minutes before slicing. This allows the layers to firm up and makes slicing easier. Dust with powdered sugar if desired before serving.