Ingredients

The following ingredients have 14 Servings
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter ((1 stick) room temperature)
  • 1 (8 ounce) package cream cheese, (softened)
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 (20 ounce) can cherry pie filling

Instruction

  • In a medium mixing bowl, add flour, baking soda, baking powder, and salt. Whisk together to full combine. Set aside.
  • In a separate large mixing bowl, cream together butter and cream cheese until smooth.
  • Add sugar and cream again until light and fluffy.
  • Add eggs, one at a time, beating to fully combine after each addition.
  • Add vanilla and beat again until combined.
  • To the butter-sugar mixture, add about 1/3 of the dry ingredients and mix until just combined. Then add 1/3 of the milk and mix again until just combined. Continue added the dry ingredients and milk alternately until all are incorporated.
  • In a lightly greased and floured 9"x9" deep baking dish or large bundt pan, pour half of the cherry pie filling. Gently spread to cover the pan. Next pour half the cake batter into the pan. Spread again. Repeat to create two more layers.
  • Run a butter knife through the batter and cherry pie filling in a zig-zag or swirling pattern to create the marble effect.
  • Bake in a 350° oven for about 60 minutes, or until a toothpick inserted comes out with only fine crumbs. (Start checking at an hour, then bake for an additional 10 minutes if it's still not done, and check again.
  • Allow to cool before removing from pan.
  • Serve topped with whipped cream and maraschino cherries.