When my daughter went to Germany on a backpacking trip, she said the streets were lined with pastry shops. Here’s an easy take on one of the country’s most popular desserts.
—PATRICIA RUTHERFORD WINCHESTER, IL
PREP: 10 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 6-8 SERVINGS
1package (9 ounces) devil’s food cake mix
1/2cup water
1egg
1package (3 ounces) cream cheese, softened
2tablespoons sugar
1carton (8 ounces) frozen whipped topping, thawed
1can (21 ounces) cherry pie filling
1. In a small bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour into a greased 9-in. springform pan; place pan on a baking sheet.
2. Bake at 350° for 23-25 minutes or until cake springs back when lightly touched. Cool completely on a wire rack.
3. In a small bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread the pie filling over cake; top with the cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of the pan. Store in the refrigerator.