| | Directions | | Heat oven to 350°. Prepare cake mix according to directions on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended. Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons of cake batter into each of 24 paper lined muffin cups. Top each with 1 tablespoon of 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 center 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. |
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| Ingredients | | - |  | 1 package chocolate cake mix (18.25 ounce pkg.) |
| - | | 1 package cream cheese, softened (8 ounce pkg.) |
| - | | 1 egg |
| - | | 2 tablespoons sugar |
| - | | 1 can cherry pie filling |
| - | | 1 1/2 cups frozen whipped topping, thawed |
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