Cherry-Cheese Cake
Submitted by azalea66
White sheet cake topped with fluffy cream cheese frosting and glossy cherry pie filling. A simple, crowd-feeding dessert that starts with a box cake mix.
YIELD
1 cakePREP
25 minCOOK
20 minREADY
1 hrsThis is the dessert you bring to the potluck when you want to look like a hero without spending your whole afternoon in the kitchen.
A white cake mix does the heavy lifting. Bake it in two big sheet pans, let it cool, then spread on a thick layer of cream cheese whipped with powdered sugar and real whipped cream.
Top the whole thing with cherry pie filling and you’ve got a dessert that feeds a serious crowd.
It tastes like cheesecake married a layer cake, and everybody’s invited to the wedding.
Kitchen Tips
- Make sure the cake is completely cool before frosting. Warm cake will melt the cream cheese layer into a runny mess.
- Beat the cream cheese and sugar until truly fluffy before folding in the whipped cream. This is what gives the frosting its light, mousse-like texture.
- Keep refrigerated until serving. The cream cheese frosting needs to stay cold to hold its shape.
- This makes two full sheet cakes, so it’s built for big gatherings. Halve the recipe for a smaller crowd.
Ingredients
Directions
Prepare cake mix according to pkg directions.
Pour into two greased 13×9×2 inch baking pans.
Bake at 350℉ (180℃). for 20 minutes or until a wooden pick inserted near the center comes out clean.
Cool.
In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream.
Spread over each cake. Top with pie filling.
Comments
