This is our Mother’s award-winning dessert. It won first prize in a local competition sponsored by Comstock and was featured in our hometown newspaper, the Warren Times Observer. You’ll need a Tiara cake pan (pictured below) for the most authentic presentation. If you can’t find one, you can divide the recipe between two 9″ cake pans.
1 box Devil’s Food chocolate cake mix
8 oz. cream cheese, softened ( Place in microwave on defrost for about 1 1/2 minutes stirring halfway through )
8 oz. whipped cream
1 cup powdered sugar
1 can cherry pie filling
Make cake according to package directions. Spray cake pan before adding batter and bake until done. Remove cake onto plate. Beat together softened cream cheese, whip cream, and powdered sugar. Spread on top of cake, creating a lip on the edge to hold the cherries. Spoon cherry pie filling on top of cream mixture, spreading it evenly. Cut pie into wedges and serve.