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Cherry Pudding Cake
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
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.
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