Instructions

1. Let your eggs and cream cheese reach room temperature before using. For the butter, you would need it to almost be at room temperature, but still cool to the touch. This allows the crust to be crumbly.
2. Crust:
3. Place the lemon cake mix in a large bowl. Add butter and beat on low speed with a handmixer, stopping ever so often to ensure that the butter is causing the cake mix to form buttery clumps. Add the egg. Continue to beat on low speed until the mixture has pea sized crumbs and press into a buttered 11 x 7 or 13 x 9 pan, depending on how thick you want them to turn out.
4. Topping:
5. Mix all of the ingredients in a large bowl with a pouring lip until smooth. Pour topping on the crust and bake at 350 degrees for 35-45 minutes or until golden brown on top.
6. How to serve:
7. I like to cut them into small squares while they are still warm, NOT hot, and roll them in additional powdered sugar. If you were going to make the spice cake version, you could roll it in cinnamon powdered sugar. If you were going to make the chocolate, you could roll it in dutch cocoa then powdered sugar. Enjoy!