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

FILLING:

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

TOPPING:

1/2 c. chopped walnuts

Cut butter into cake mix until crumbly, remove 1 cup mixture for topping. To remaining mixture add milk and eggs; beat on high with mixer for 2 minutes. Pour into greased and floured 13 x 9 x 2 inch pan. Set aside.

Cream together sugar, cream cheese, lemon juice and rind; blend well. Drop by teaspoons onto the batter and spread mixture to the edge of the pan. Add nuts to reserved crumb mixture, sprinkle over batter. Bake at 350 degrees for 30-35 minutes or until cake is light golden brown. Store in refrigerator. Yield 12 servings.