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Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Spread the entire can of lemon pie filling evenly across the bottom of the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the lemon pie filling. Do not mix.
Scatter the cubed cream cheese across the surface of the cake mix.
Place the slices of butter evenly over the top of the dry cake mix and cream cheese.
Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and bubbly.
Allow the cake to cool slightly before serving.