Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Spread lemon pie filling evenly over the bottom of the dish.

In a medium bowl, beat softened cream cheese with sugar until smooth. Drop spoonfuls over the pie filling.

Sprinkle the dry lemon cake mix evenly over the cream cheese layer—do not stir.

Drizzle melted butter evenly over the top of the cake mix.

Bake for 40–45 minutes, or until the top is lightly golden and the filling is bubbly.

Let cool slightly before serving. Dust with powdered sugar if desired.