CHERRY PUDDING CAKE
Makes about 15 servings.
1 (18.25-ounce) package yellow cake mix
1 (8-ounce) package cream cheese, softened
2 cups milk, divided
1 (3-ounce) package instant vanilla pudding
1 (21-ounce) can cherry pie filling
Prepare cake according to package directions.
Bake in a 13x9x2-inch baking pan.
Remove from oven; let cool in pan.
Put cream cheese and 1/2 cup milk in a small bowl.
Beat with an electric mixer on medium speed 3 to 4 minutes, or until smooth.
Add pudding mix and remaining 1-1/2 cups milk; mix well.
Let stand until mixture is thick.
Pour cream cheese mixture over cool cake.
Top with cherry filling.
Refrigerate, covered, until ready to serve.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org
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