• Prepare cake mix according to package directions. Prepare a 9-by-13-inch pan by lining with wax paper and greasing waxed paper.
• Mix brown sugar, pecans and melted butter, and pat mixture over bottom of pan. Pour prepared cake mix over nut mixture. Place on baking sheet and bake in 325° oven about 1 hour. Check cake for doneness after 40 minutes of baking.
• Remove cake from pan immediately as you would for an upside-down cake; turn cake onto a tray or cookie sheet.
• While cake is still warm, cut into 15, 3-by-5-inch squares. Place cake squares on plate, top with whipped cream, then pour warm lemon sauce over all, using about ⅓ cup sauce per serving.

Lemon Sauce

• Combine water and lemon juice and bring to a boil. Mix sugar and cornstarch and add to lemon water mixture, blending in well. Cook until clear and thickened. Remove from heat. Add butter, lemon rind, and yellow food coloring.