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

FILLING:

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

TOPPING:

1/2 c. nuts

Cut butter into cake mix until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, add milk and eggs. Beat on high for 2 minutes. Pour into greased 13x9 pan. Set aside.

Cream together sugar, cream cheese, lemon juice and rind. Blend well. Drop this by teaspoonfuls onto batter and spread across batter to the edge of the pan. Add nuts to reserved crumb mixture. Sprinkle over top. Bake at 350 degrees 30-35 minutes. Store in refrigerator.