First, I got my oven going at 350°F (175°C) and lightly greased a 9x13-inch baking dish.

Pouring the can of lemon pie filling into the baking dish, I spread it out evenly.

I then sprinkled the lemon cake mix all over the pie filling. I didn't even bother with mixing; I just ensured an even spread.

Drizzling the melted butter over the cake mix was oddly satisfying. It's essential to cover as much of the mix as possible, ensuring a lovely golden crust.

Into the oven it went for about 25-30 minutes. I knew it was ready when the top was golden brown and had a slight crispy texture.

I let it cool just a bit (the aroma made it a real challenge to wait!) and then dug in. The gooey lemon filling with the slightly crispy topping was pure bliss.