Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
Spread the lemon pie filling evenly on the bottom of the dish.
In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy.
Dollop the cream cheese mixture over the lemon pie filling, spreading gently with a spatula or spoon.
Sprinkle the dry lemon cake mix evenly over the top — don’t mix it in!
(Optional but recommended) Add thin slices of butter over the dry cake mix, or drizzle melted butter evenly across the top to help it bake up golden and moist.
Bake for 40–45 minutes, or until the top is lightly golden and the edges are bubbly.
Let cool slightly, then serve warm or chilled. 🍦 Great with vanilla ice cream or whipped cream on top!
