Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
Prepare the Bottom Layer: In a large bowl, combine the gluten-free cake mix, melted butter, and 2 eggs. Mix until the ingredients are fully incorporated and a dough forms.
Prepare the Top Layer: In a second large bowl, beat together the softened cream cheese, remaining 2 eggs, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
Assemble the Cake: Press the cake mix dough evenly into the bottom of the prepared baking dish. Pour the cream cheese mixture over the top and spread it evenly.
Bake: Place the baking dish in the center of the preheated oven and bake for 35-40 minutes, or until the top layer is set and no longer jiggles when the dish is moved (the toothpick test will not work for this cake).
Cool and Serve: Remove the cake from the oven and allow it to cool completely in the baking dish. Once cooled, cut the cake into squares and serve.
Store Leftovers: Store any leftover cake in the refrigerator for up to a week. Enjoy!