1 pkg. lemon cake mix
3/4 c. apricot nectar
1/4 c. soft butter
3 eggs

Combine all ingredients and beat well. Pour into greased bundt or tube pan.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
2 tsp. lemon juice
1/2 c. sugar

Combine and beat well; spoon into cake batter, do not touch sides of pan. Bake at 350 degrees for 50 to 55 minutes. Cool 1 hour or longer in pan. Invert on plate and cool completely.

TOPPING:

1/4 c. butter
1/4 c. brown sugar
1 c. confectioners' sugar
2-4 tsp. hot water

Melt butter; stir in brown sugar and cook, stirring, until slightly thick. Remove from heat and add remaining ingredients, mixing well. Drizzle over cake.