Cherry Cheesecake Cake
Cherry Cheesecake Cake is a fun twist on a classic dessert. Fluffy white cake topped with cheesecake whip and sweet cherry pie filling is lighter than traditional cheesecake, but every bit as delicious.
Equipment
- 2 large mixing bowls
- 1 9x9 baking pan
- 1 electric mixer stand mixer or handheld
- 1 spatula
- 1 can opener
Ingredients
- 1 box white cake mix plus oil, water and eggs to prepare per box instructions
- 4 oz cream cheese softened
- 4 oz cool whip
- 1 cup powdered sugar
- 1 can cherry pie filling
Instructions
- In a large bowl, prepare the white cake batter per the instructions on the box. Note: you will not use all of the batter.
- Grab a 9x9 baking dish and spray with non-stick cooking spray. Pour approx half of prepared cake batter into the bottom of the pan. Spread it evenly. You will want the batter to be about 1" deep. Tip: Use a toothpick or an uncooked spaghetti noodle to dip into the batter to confirm that its around 1" deep.
- Bake at 350 degrees until the center of the cake is cooked though and the edges are a slight golden brown. This typically takes 8-10 mins in my oven. Note: that since we are using less batter, the cake cook time will be less than the time listed on the box. Pay close attention as cake bakes so that it does not burn.
- Remove cake from oven and set aside to cool.
- Meanwhile, in another large mixing bowl, combine 4oz of softened cream cheese, 4oz of whipped topping, and 1 cup of powdered sugar. Whip together using an electric mixer on medium speed to ensure ingredients are well combined. Tip: Add the powdered sugar a little bit at a time being sure to scrape on the sides of the bowl in-between mixes to prevent it from flying out of bowl and causing a mess, and to ensure it gets fully mixed into the whipped topping.
- Once cake is cooled, scoop the cream cheese mixture on top of cake, and use a spatula to spread evenly.
- Open the can of cherry pie filling and pour the cherry filling over top of the whipped cream cheese layer. Use the back of a spoon to spread over the cream cheese filling layer.
- Slice into equal pieces and serve.
Notes
Store leftovers in an airtight container or leave in pan and cover with plastic wrap. Store in refrigerator for up to 5 days.
See full blog posts for ideas on how to use remaining cake batter.
Nutrition
Serving: 1sliceCalories: 297kcalCarbohydrates: 48gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 260mgPotassium: 117mgFiber: 1gSugar: 29gVitamin A: 326IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Tried this recipe?Let us know how it was!
