Recipes Made with Cake Mixes
Cherry Pudding Cake
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 8 ounces cream cheese, softened
- 2 cups milk, divided
- 1 (3 ounce) box instant vanilla pudding
- 1 (21 ounce) can cherry pie filling
- 1 (8 ounce) container Cool Whip
Instructions
- Prepare cake according to package directions, and bake in a 13 x 9-inch baking pan.
- Remove from oven; cool in pan.
- Put cream cheese and 1/2 cup milk in a small bowl. Beat with an electric mixer on medium speed for 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 cooled cake.
- Top with the cherry pie filling.
- Top the pie filling with Cool Whip, spreading evenly.
- Refrigerate until ready to serve.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.