Cherry Cream Cheese Delight Cake
white cake mix (as per directions on box)
container of cool whip (8 oz.) defrosted
cream cheese (8 oz.) room temperature
cherry pie filling (21 oz.)
1Prepare white cake mix as directed on box.
2Bake in 2 greased cake pans (8 inch or 9 inch pans).
4Prepare frosting by mixing softened cream cheese, defrosted cool whip and vanilla extract with hand mixer until blended and smooth.
5Place one completely cooled cake layer on a serving platter. Frost with about 3/4 cup frosting. Top with second cake layer. Frost top and sides of cake.
6Begin to place cherries on top of cake with a teaspoon one at a time starting in the center, (trying not to add too much of the cherry pie filling syrup or jell to avoid cherries sliding off)
7Once the top of the cake is covered in cherries, add cherry pie filling syrup/jell to the edges of cake and allow to drip down the sides of cake.
8Refrigerate for 1-2 hours before serving
Originally Posted: Thu, Jun 16, 2011