Cherry Cake

This year, instead of a decorated birthday cake, my oldest son asked for this cherry cake.  This is the perfect cake for summer and it is SO easy.  I was grateful I didn't have to spend hours on a birthday cake and we enjoyed it a lot more than a cake with half an inch of colored butter cream frosting slathered on top.  This is a light tasting, elegant looking dessert that doesn't take all day to prepare.  We love it! 

1 White Cake Mix + all the ingredients to make the cake
1 can Cherry Pie Filling
1 8 oz. pkg low-fat Cream Cheese
1 small container of Whipped Topping
1 C. Powdered Sugar

Mix up cake batter and pour into a greased 9x13 pan.  Drop spoonfuls of cherry pie filling into cake batter, reserving 1/2 of the pie filling for later.  Bake according to package directions.  Let the cake cool completely.  While cake is cooling, make the topping by mixing cream cheese (at room temperature) and powdered sugar together with a hand mixer until it is smooth and creamy.  Then mix in the whipped topping.  Spread over cooled cake then drop spoonfuls of the reserved pie filling over the top of the cake decoratively.  Cover carefully and refrigerate at least one hour before serving.