Cherry Delight Cake
Submitted by mmcdowell
Lemon cake layered with cream cheese filling and cherry pie filling, frosted with vanilla pudding whipped topping and crowned with more cherries on top.
YIELD
1 cakePREP
15 minCOOK
30 minREADY
60 minLemon and cherry is one of those flavor pairings that just works, and this layered cake proves it.
Start with a lemon cake mix baked in two round pans.
The filling between the layers is cream cheese blended with powdered sugar and whipped topping, with cherry pie filling spread right on top of it.
The frosting is a clever mix of vanilla pudding and whipped topping that coats the sides and builds a rim around the top to hold even more cherries.
It looks like a bakery showpiece, but it starts with a box mix and takes about an hour.
Pro Tips
- Cool the cake layers completely before assembling. Warm cake melts the cream cheese filling on contact.
- Build a rim of frosting around the top edge of the cake to create a little dam for the cherry pie filling. Without it, cherries slide right off.
- If the pudding frosting seems too stiff, add milk just a splash at a time until it spreads easily.
- Secure the layers with toothpicks while assembling. Remove them before serving.
Ingredients
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.
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