Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan with butter or non-stick spray.

In a large mixing bowl, combine the gluten-free yellow cake mix, two eggs, and melted butter. Mix until smooth, about 2-3 minutes. Pour into the greased pan.

In another bowl, beat together the cream cheese, powdered sugar, and the remaining two eggs until creamy and lump-free, about 3-4 minutes. Spoon the filling over the cake batter.

Bake in the preheated oven for 40-45 minutes, checking until the center is set. A toothpick should come out clean.

Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Refrigerate overnight for best texture.