Rating: 4.63 stars
113 Ratings
  • 5 star values: 84
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

These tasty treats hold a surprise inside.....a creamy cream cheese and cherry filling.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.

    Advertisement
  • Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.

  • Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.

Nutrition Facts

167 calories; protein 2.3g; carbohydrates 24.6g; fat 7.3g; cholesterol 19.5mg; sodium 226.7mg. Full Nutrition
Advertisement

Reviews (123)

113 Ratings
  • 5 star values: 84
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1