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Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with cooking spray, butter, or oil.
Make the Crumb Mixture:
In a large mixing bowl, combine the yellow cake mix with the melted butter. Mix until the texture resembles coarse crumbs.
Layer the Crumb Mixture:
Take half of the crumb mixture and evenly distribute it over the bottom of the prepared baking dish. Lightly press it down to form a solid base.
Prepare the Lemon Cream Cheese Filling:
In a separate bowl, whisk together the softened cream cheese and lemon pie filling until smooth and well combined.
Assemble the Cake:
Gently spread the lemon cream cheese mixture over the crumb base in the baking dish, ensuring an even layer.
Sprinkle the remaining crumb mixture over the lemon filling, spreading it evenly.
Bake the Cake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool and Serve:
Allow the cake to cool for a few minutes before slicing it into squares for serving.
Optional: Dust with confectioners’ sugar or serve with a dollop of whipped cream.