I bought a victoria sandwich cake mix which did not make breadcrumbs so I had to add some extra flour but it worked out OK. The pudding did sink a little when cooling.
1 Box Yellow Cake Mix
1/3 Cup
Softened Butter
2 Large Eggs
2 Cans Cherry or any Fruit Pie Filling
1 (8 oz) Bar
Softened Cream Cheese
1/3 Cup
Sugar
1 Tsp.
Vanilla Extract
Preheat your
oven to 350 degrees / Gas 4 / Fan 150.
In a large
bowl combine your cake mix, softened butter, and 1 of your eggs. Mix the ingredients thoroughly with a fork
until it forms a crumble like mixture.
Reserve 1
cup of the mixture and put aside.
Spray a 9 x
13″ baking dish with non-stick spray.
Press crumble mixture in to baking dish to create a crust. Bake for 10 minutes.
While the
crust bakes combine your cream cheese, sugar, remaining egg, and vanilla in a
small bowl. Beat with an electric mixer
until smooth and creamy.
Remove
baking dish from oven and pour the 2 cans of cherry pie filling over crust and create an even
layer.
Next pour
your cream cheese mixture over the cherry filling. Smooth out with the back of a spoon so the
cream cheese layer covers the whole dish.
Grab your
remaining crumble mixture that you reserved and sprinkle evenly over the top of
the cream cheese mixture.
Bake for 30
minutes. Remove from oven and allow to
cool for at least 30 minutes.
Serve with
vanilla ice cream or a whipped topping of choice.
Serves 8-10 - so I had 2 puddings
