These tasty treats hold a surprise inside…..a creamy cream cheese and cherry filling.
Original recipe makes 24 servings
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1 egg
2 tablespoons sugar
1 (19 ounce) can cherry pie filling
1 1/2 cups thawed COOL WHIP Whipped Topping
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PREP
10 mins
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READY IN
45 mins
Directions
- Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat version; set aside. Mix cream cheese, egg and sugar until well blended.
- Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.
- Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.
Nutrition
Calories: 167 kcal
Carbohydrates: 24.6 g
Cholesterol: 21 mg
Fat: 7.3 g
Fiber: 0.7 g
Protein: 2.3 g
Sodium: 227 mg