1 pkg. Pillsbury lemon cake mix
1 c. water
1 pkg. (8 oz.) cream cheese, softened
1/3 c. evaporated milk
1 can cherry pie filling
Generously grease and lightly flour a (10 inch) tube pan. In a large mixing bowl, combine Pillsbury lemon cake mix, water and eggs. Blend and beat as directed on package. Pour about half of batter into the prepared pan. In a small mixing bowl, beat cream cheese and milk til smooth. Spoon over mixture and top with remaining batter. Bake at 350° for 50-55 minutes or til toothpick inserted in center comes out clean. Cool in the pan for 15 minutes (do not invert). Remove from pan. Serve with cherry pie filling on top. Store leftovers in the refrigerator.
Cherry Cheesecake recipe is published in our May, 2012 Menu Minder, Issue #343.