Preheat your oven to 350°F and prepare a 9”x13” baking dish. Spread the lemon curd evenly across the bottom of the dish to create the first layer.

In a mixing bowl, combine the cream cheese, egg, and granulated sugar. Beat the ingredients together until the mixture becomes velvety smooth and free of lumps. Drop spoonfuls of the cream cheese mixture over the layer of lemon curd, creating an even distribution.

Next, take the cake mix and sprinkle it evenly over the lemon curd and cream cheese layers. Ensure the surface is completely covered and leveled for a uniform topping.

Slice the chilled butter into thin, even pieces, and carefully place them over the cake mix. Distribute the butter slices as evenly as possible, covering as much of the dry cake mix as you can.

Bake in the preheated oven for 30 to 35 minutes, or until the top achieves a golden-brown color. The edges may bubble slightly as the layers bake together.

Let the cake cool slightly before serving. Enjoy this delightful dessert warm or at room temperature, and savor the rich blend of tangy lemon curd and creamy textures.