Preheat the Oven: Begin by heating your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.
Grease the Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter to prevent sticking and facilitate easy serving.
2. Make the Crumb Mixture:
Combine Cake Mix and Butter: In a large mixing bowl, stir together the yellow cake mix and melted butter until the mixture is crumbly, resembling coarse crumbs.
3. Layer the Crumb Mixture:
Form the Base Layer: Press half of the crumb mixture evenly into the bottom of your prepared baking dish to form a solid base.
4. Prepare the Lemon Cream Cheese Filling:
Mix Cream Cheese and Lemon Pie Filling: In a separate bowl, blend the softened cream cheese with the lemon pie filling until smooth, ensuring there are no lumps.
5. Assemble the Cake:
Spread the Filling: Evenly spread the lemon cream cheese mixture over the prepared crumb base in the baking dish.
6. Add the Final Crumb Layer:
Top with Remaining Crumbs: Sprinkle the rest of the crumb mixture over the filling to create a sweet, crumbly topping.
7. Bake the Cake:
Bake: Place the dish in the oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly and set.
8. Cool and Serve:
Cool: Allow the cake to cool slightly in the pan, which helps it set and makes it easier to slice.
Serve: Cut the cake into squares and serve warm or at room temperature. Optional garnishes include a dusting of powdered sugar, whipped cream, or fresh berries for an extra touch of elegance.
Storage Options:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer: For longer storage, freeze the cake for up to 1 month. Thaw in the refrigerator before serving.
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