Ingredients:

  • 8 oz Philadelphia Cream Cheese, softened
  • 1 large Egg
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 2 cans (21 oz each) Cherry pie filling
  • 1 box (15.25 oz) Yellow cake mix
  • 3/4 cup Unsalted butter

Instructions:

  1. Preheat your oven to 350°F. Note: A fully preheated oven is vital for the butter to melt and fry the cake mix properly.
  2. Spread 2 cans (21 oz each) Cherry pie filling into the bottom of a 9x13 inch pan. The fruit should cover the bottom completely.
  3. Beat 8 oz Philadelphia Cream Cheese, 1 large Egg, 1/2 cup Granulated sugar, and 1 tsp Vanilla extract in a medium bowl. Note: Mix until silky and no white lumps of cheese remain.
  4. Dollop the cream cheese mixture over the cherries using a tablespoon. Space them out so you get a bit of cheese in every bite.
  5. Sprinkle 1 box (15.25 oz) Yellow cake mix evenly over the top. Note: Do not pack it down; keep it loose and airy.
  6. Place 3/4 cup Unsalted butter slices in a single layer over the cake mix. Ensure the butter covers as much surface area as possible.
  7. Bake for 45 minutes. Watch for the edges to be bubbling and the top to be a deep golden brown.
  8. Remove from the oven and let sit for at least 15 minutes. Note: This rest allows the fruit juices to thicken so it's not a runny mess.