Ingredients for Cherry Cheesecake Cake
- Yellow Cake Mix
- Vegetable Oil
- Cream Cheese
- ¾ cup granulated sugar
- Eggs
- ½ cup milk
- Lemon Juice
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling
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How to Make Cherry Cheesecake Cake
- Preheat oven to 300°F (150°C).
- In a medium bowl, combine 1 box (15.25 oz) yellow cake mix, 1 large egg, and 2 teaspoons oil. Mix until just combined.
- Press the mixture into the bottom and up the sides (about ¾ of the way) of a 9x13 inch baking pan.
- In a large bowl, beat together 1 (8 ounce) package cream cheese (softened), ¾ cup granulated sugar until smooth.
- Add 3 large eggs, one at a time, beating well after each addition.
- Gradually add 1 cup of the dry cake mix from step 2 to the cream cheese mixture and beat until smooth.
- Gradually add ½ cup milk, ¼ cup cherry juice, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Pour the cheesecake filling into the prepared crust.
- Bake for 45-55 minutes, or until the center is just set. A slight jiggle is okay.
- Let the cake cool completely on a wire rack before topping with 1 (21 ounce) can cherry pie filling.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely before serving and enjoying!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
81g
Fat
39g
Carbs
14g
