Cherry Delight Cake
Yield
1 cakePrep
15 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
lemon, super moist |
|
| 1 | cup |
powdered sugar
|
|
| 8 | ounces |
cream cheese
softened |
|
| 9 | ounces |
whipped topping, prepared
|
|
| 1 | small package |
pudding mix
vanilla |
* |
| 1 | x |
milk
|
*
|
| 1 | cup |
cherry pie filling
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
lemon, super moist |
|
| 237 | ml |
powdered sugar
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 260.1 | ml/g |
whipped topping, prepared
|
|
| 1 | small package |
pudding mix
vanilla |
* |
| 1 | x |
milk
|
*
|
| 237 | ml |
cherry pie filling
|
*
|
Directions
Mix and bake cake according to package directions in 9 inch cake pans.
Cool completely.
Mix confectioners sugar, softened cream cheese and 3 tablespoons of whipped topping.
Blend well.
Spread ½ the mixture on bottom layer.
Spread ½ can cherry pie filling over it.
Place on top layer of cake.
Secure with toothpicks, if necessary.
Spread remaining cherry filling over all.
But don't add cherries yet.
Blend the pudding mix with the remaining whipped topping.
Add a small amount of milk if it seems too stiff.
Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling.
