1 lemon cake mix with pudding
1/2 c. butter
3/4 c. milk
2 eggs

FILLING:

1/4 c. sugar
1 (8 oz.) cream cheese, softened
1 tbsp. lemon juice
1 tsp. lemon rind

TOPPING:

1/2 c. chopped nuts

Cut butter into cake mix until crumbly; remove 1 cup mix for topping. To remaining mixture add milk and eggs. Beat on high for 2 minutes. Pour into greased and floured 13x9x2 inch pan.

Cream sugar, cream cheese, lemon juice and rind. Blend well. Drop by teaspoonful on batter and spread to edges. Add nuts to reserved crumbs. Sprinkle over batter. Bake 350 degrees 30 to 35 minutes or until cake is done. Store in refrigerator.