Post by Debbie on Jun 25, 2012 15:35:36 GMT -5
1 package yellow cake mix
4 eggs
1 tablespoon cooking oil
2 - 8 ounce packages softened cream cheese
1/2 cup sugar
1 1/2 cup milk
3 tablespoons lemon juice
1 tablespoon vanilla
21 ounce can cherry pie fillingReserve 1 cup of the cake mix.
Combine the remaining cake mix with 1 egg and oil.
This will be crumbly.
Press this mixture into a greased 13 x 9 inch pan, go half way up the sides of the pan as well.
Blend the cream cheese and sugar together.
Add the remaining eggs and the 1 cup of cake mix.
Gradually add the milk, lemon juice and vanilla, mix until smooth.
Pour onto of the crust.
Bake in a 300 degree oven for 45 - 55 minutes, center should be firm.
Cool to room temperture.
Spoon pie filling over cooled cake and chill for at least one hour before cutting and serving.
4 eggs
1 tablespoon cooking oil
2 - 8 ounce packages softened cream cheese
1/2 cup sugar
1 1/2 cup milk
3 tablespoons lemon juice
1 tablespoon vanilla
21 ounce can cherry pie fillingReserve 1 cup of the cake mix.
Combine the remaining cake mix with 1 egg and oil.
This will be crumbly.
Press this mixture into a greased 13 x 9 inch pan, go half way up the sides of the pan as well.
Blend the cream cheese and sugar together.
Add the remaining eggs and the 1 cup of cake mix.
Gradually add the milk, lemon juice and vanilla, mix until smooth.
Pour onto of the crust.
Bake in a 300 degree oven for 45 - 55 minutes, center should be firm.
Cool to room temperture.
Spoon pie filling over cooled cake and chill for at least one hour before cutting and serving.