Cherry Pudding Cake

1 (18.25-ounce) package yellow cake mix
1 (8-ounce) package cream cheese, softened
2 cups milk, divided
1 (3-ounce) package instant vanilla pudding
1 (21-ounce) can cherry pie filling

Prepare cake according to package directions. Bake in a 13x9x2-inch baking pan. Remove from oven; let cool in pan.

Put cream cheese and 1/2 cup milk in a small bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until smooth. Add pudding mix and remaining 1-1/2 cups milk; mix well. Let stand until mixture is thick.

Pour cream cheese mixture over cool cake. Top with cherry filling. Refrigerate, covered, until ready to serve.

Makes about 15 servings
Source: Cherry Marketing Institute