Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside. This will help prevent sticking and make cleanup easier.

In a large bowl, combine the dry cake mix and melted butter. Stir with a fork or your hands until the mixture becomes crumbly. Take half of this mixture and press it gently into the bottom of your greased baking dish.

Spoon the lemon pie filling over the bottom layer. Spread it evenly so every bite has that vibrant lemon flavor. Use 1.5 cans if you prefer a slightly thinner layer, or go for the full 2 cans if you love it extra gooey.

In another bowl, beat the softened cream cheese until smooth. Add the sugar, egg, vanilla extract, and lemon zest. Beat until the mixture is fluffy and fully combined.

Gently spread the cream cheese layer over the lemon pie filling. You can use a spoon or offset spatula to make sure it reaches all corners of the pan. It’s okay if some of the lemon filling swirls into it.

Sprinkle the remaining cake mix and butter crumble on top. Try to spread it evenly, but don’t worry if it doesn’t cover everything—those golden gaps add a lovely rustic finish.

Bake for 35 to 40 minutes. The top should be golden and slightly crisp, and the cream cheese layer should be set without jiggling in the center.

Let the cake cool for at least 45 minutes before slicing. This helps the layers firm up and makes for cleaner cuts. Dust with powdered sugar just before serving, if desired.