1 pkg. Betty Crocker super moist cake mix
1/4 c. butter, softened
1 egg
2 pkg. (8 oz. each) cream cheese, softened
1/4 c. dairy sour cream
1/3 c. water
2/3 c. sugar
2 eggs

Heat oven to 350 degrees or 325 degrees if using dark nonstick pan. Grease rectangular pan (13 x 9 x 2 inches).

Reserve 1 cup cake mix dry. Blend remaining cake mix dry, butter, 1 egg on low speed until dough forms. Pat in bottom of pan. Bake until golden, crust begins to pull away from sides of pan, 15-20 minutes.

Beat cream cheese, sour cream mixture on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally 2 minutes. Reserve 1 1/4 cups cream cheese mixture, making mixture in small bowl on low speed.

Drop cake batter by tablespoons randomly to 6 to 8 mounds on yellow batter, cut through batter with knife in "S" shaped curves. Run knife along edges of cake to prevent cracking. Cool completely. Refrigerate until firm. Cut into 2 x 1 inch bars, top with fruit pie filling if desired.