Heat over to 325 degrees. In a large bowl, beat cake mix and butter with electic mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumb mixture. Bake for 10 minutes. Remove from oven, cool slightly.
In the same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs, one at a time, until blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake about 45 minutes(about 42 mintues for dark or non-stick pan) or until set. Cool completely. Cover and refrigerate at least 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store in refrigerator. Enjoy.