makes a 13×9 inch cake – 300 degree 44-55 minutes (I did 60 minutes)
1 ppkg Duncan Hines Yellow Cake Mix (I had to substitute different brand)
2 tablespoons oil (I used vegetable)
2 pkg (8oz each) cream cheese – softened
1/2 cup sugar
4 eggs
1 1/2 cups milk
3 tablespoons lemon juice
3 teaspoons vanilla
1 can (1 lb, 5oz) cherry pie filling
Preheat oven to 300 degrees – RESERVE 1 cup dry cake mix
In large mixing bowl combine remaining cake mix, 1 egg and oil. (mixture will be crumbly)
Press crust mixture evenly into bottom and 3/4 way up the sides of a GREASED 13x9x2 inch pan. In some bowl blend cream cheese and sugar. Add 3 eggs and reserved cake mix, beat 1 minute at medium speed. At low speed slowly add milk and flavorings. Mix until smooth.
Pour into crust bake at 300 degrees for 45-55 minutes (I had to do 60 here, just watch it) til center is firm. When cool top with pie filling center. Chill before serving. Store in refrigerator. Freeze covered with foil.
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