Recipes Made with Cake Mixes
Cherries Jubilee Cheesecake Bars
Yield: 36 bars
Ingredients
- 1 (18.25 ounce) box Betty Crocker SuperMoist cherry chip cake mix*
- 1/2 cup butter, butter or spread,** softened
- 2 (8 ounce) packages cream cheese, softened
- 1 tub Betty Crocker Rich & Creamy cherry ready-to-spread frosting
- 3 eggs
Instructions
- Heat oven to 325 degrees F.
- Beat dry cake mix and butter in large bowl on low speed until crumbly; reserve 1 cup.
- Press remaining crumbly mixture in bottom of ungreased 13 x 9 x 2 inch baking pan.
- Beat cream cheese and frosting in same bowl on medium speed until smooth.
- Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
- Bake for about 45 minutes or until set; cool completely.
- Cover and refrigerate for at least 2 hours.
- For bars, cut into 6 rows by 6 rows.
- Store covered in refrigerator.
Notes
High Altitude (3500-6500 feet): Bake for 55 to 60 minutes.
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.
** If using spread, use only stick that has more than 65% vegetable oil.
Nutrition
Per 1 bar: 185 calories (90 calories from fat); 10g fat (4g saturated); 30mg cholesterol; 200mg sodium; 21g carbohydrate (0g dietary fiber); 3g protein
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens