Preheat the oven to 350 degrees.

Generously grease and flour a 15½ x10½ x 1 inch jelly roll pan.

In a medium sized bowl, mix together the sour cream, water, eggs and poppy seeds. Stir in the cake mix until moistened. The batter will remain slightly lumpy.

Spread the batter evenly in the jelly roll pan.

Drop the pie filling by spoonfuls over the batter.

Bake until the cake springs back when touched lightly 25-30 minutes.

Cool on a baking rack.

In a small bowl, beat together the lemon juice and powdered sugar until smooth.

Drizzle the glaze over the squares.