I'm always looking for excuses to make desserts that will find their way into someone else's possession. If I make any kind of sweet treat and I don't remove it from the premises, it will surely get eaten by ME! I have a terrible sweet tooth, so much that I rarely bake at all. The other reason, I recently discovered, is the additional mess, dishes and time in the kitchen..it's exhausting! Since baking can't take the place of dinner...and that would still need to be prepared by me, it makes for an overly tiring and extended time in the kitchen...oh my achin' back!
So, for a scrapbooking outing over the holidays, I made this quick and easy Cheery (I should call it "Cheery" Cream Cake because every time I type the word "Cherry" it come out "Cheery") Cherry Cream Cake. Tastes especially good warm!
Cherry Cream Cake
1 white cake mix
2 cans cheery pie filling (21 oz.) divided
whipped cream topping
Preheat the oven to 350 degrees. Mix cake mix and eggs together. Stir in one can of the pie filling, but don't over stir so you get a swirling effect. Pour batter into a greased bundt pan. Bake 40 to 50 minutes or until toothpick comes out clean. While still hot, invert onto a round platter and sprinkle with powdered sugar. Serve warm pieces of cake with remaining pie filling and whipped cream.