Try this instead of a boxed mix.

GOOEY BUTTER CAKE

Lemon Chess Gooey Butter Cake

Crust:
1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter, melted
1 large egg
Filling:
2 large lemons
1 package (8 ounces) cream cheese, at room temperature
2 large eggs
8 tablespoons (1 stick) butter, melted
2 tablespoons white or yellow cornmeal
3 3/4 cups confectioners' sugar, sifted
Place a rack in the center of the oven and preheat the oven to 350
degrees F. Set aside an ungreased 9- by 13-inch pan.
For the crust, place the cake mix, melted butter, and egg in a large
mixing bowl. Blend with an electric mixer on low speed for two
minutes. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. The batter should come together in a ball. With your
fingertips, pat the batter evenly over the bottom of the pan,
smoothing it out with your fingers until the top is smooth. Set the
pan aside.
For the filling, rinse and dry the lemons well. Grate the zest from
the lemons and set aside; you should have about 2 teaspoons. Cut the
lemons in half, and squeeze into a small bowl; you should have about 6
tablespoons. Set the juice aside.
Place the cream cheese in the same mixing bowl that was used to make
the crust, and with the same beaters (no need to clean either) blend
with an electric mixer on low speed until fluffy, 30 seconds. Stop the
machine and add the lemon juice, lemon zest, eggs, melted butter, and
cornmeal and beat on medium speed for 1 minute. Stop the machine and
add the confectioners' sugar. Beat on medium speed until the sugar is
well incorporated, 1 minute more. Stop the machine and scrape down the
sides of the bowl with the rubber spatula so that the filling covers
the entire surface and reaches the sides of the pan. Place the pan in
the oven.
Bake the cake until it is well browned but the center still jiggles
when you shake the pan, 45 to 47 minutes. Remove the pan from the oven
and place it on a wire rack to cool, 30 minutes. Cut into squares and
serve.
Store this cake, covered in aluminum foil, at room temperature for up
to 4 days, or in the refrigerator for up to 1 week. Or freeze it,
wrapped in foil, for up to 6months. Thaw the cake overnight in the
refrigerator before serving.

Janet US