CAKE:

1 pkg. pudding-included lemon cake mix
1/3 c. butter, softened
1/2 c. milk

TOPPING:

1 1/2 lg. pkgs. cream cheese (12 oz.), softened
1/2 c. sugar
6 tsp. lemon juice
1 tsp. lemon peel, grated
1/2 c. pecans, chopped

Heat oven to 350 degrees. Generously grease and flour or spray 9 x 13 inch pan. In large bowl, combine cake mix and butter at LOW speed until crumbly. Reserve 1 cup of crumb mixture for the topping. Add remaining cake ingredients, beat 2 minutes at HIGHEST speed. Pour batter into prepared pan.

In a small bowl, combine all topping ingredients EXCEPT nuts; beat until smooth. Gently drop by slant teaspoonfuls onto batter. Carefully spread evenly to cover dough. In second small bowl, blend reserved crumb mixture and nuts. Sprinkle over cream cheese mixture. Bake at 350 degrees for 30 to 40 minutes or until top springs back when touched lightly in center. Cool completely. 15 servings. Adapted from The Pillsbury Bake-Off Cookbook.