Cherries and Cream Tiara Cake

1. 1

   Batter: Grease Tiara pan (no need to flour)

2. 2

   Blend together cake mix, eggs, butter and water on low, until moistened.

3. 3

   Mix at medium speed for 4 minutes.

4. 4

   Place 2 23 cps batter in the pan (you'll have batter left over to make 8 cupcakes) Bake at 375 for 18 to 21 minutes.

5. 5

   Cool in the pan on a rack for 5 to 10 minutes, then invert cake onto wire rack and allow to cool completely.

6. 6

   Mousse: Fold the butter flavor gently into the whipped topping until the color is uniform.

7. 7

   Spread evenly in the cooled cake.

8. 8

   Refrigerate for 30 minutes.

9. 9

   Spoon the pie filling over the mousse, leaving an edge of mousse showing.

10. 10

    Chill 2 more hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.