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Cherry Cheesecake from boxed cake mix -

Cherry Cheesecake


  • 1 package yellow cake mix
  • 3 oz cream cheese (softened)
  • 8 oz cream cheese (softened)
  • 1 can (20 oz) cherry pie filling
  • 1 Cool Whip®
  • 1-1/2 cups powdered sugar


  1. Preheat oven to 350 degrees; grease and flour a 13x9 inch pan

  2. Follow cake mix directions - except beat in softened 3oz. cream cheese with eggs before adding to dry ingredients and butter.

  3. Bake recommended time on box for 13x9 inch pan

  4. Filling: In large bowl beat softened 8oz. cream cheese with 1-1/2 cup powdered sugar. Add enough Cool Whip® until you have a spreadable consistency (not runny). You should have about 3 cups of filling.

  5. Allow cake to completely cool then cut into two (2) equal pieces.

  6. Spread 1 cup of the cream cheese mixture on bottom half of cake; then spread all of the pie filling over cream cheese mixture.

  7. Top with other half of cake and then frost entire cake with remaining cream cheese mixture.

  8. Garnish as desired.

  9. Keep refrigerated.


Make this cake low fat by using low-fat cream cheese.

For sugarfree recipe visit this link.

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