Ez Cherry Cheesycake Torte

• 1 (18 1/4 ounce) package lemon cake mix
• 1 cup water
• 4 eggs
• 1 (8 ounce) package cream cheese, softened
• 13 cup evaporated milk
• 1 (16 ounce) can cherry pie filling

1. Preheat oven to 350 dg.
2. Generously grease and lightly flour a 10" tube pan or spray with Pam.
3. In a large mixing bowl, combine dry cake mix, water and eggs.
4. Blend and beat as directed on package.
5. Pour about half of batter into prepared pan.
6. In small mixing bowl, beat cream cheese and milk until smooth.
7. Spoon over batter in pan without touching sides of pan.
8. Spoon 1 C cherry pie filling over cream cheese mixture, also being careful not to touch pan.
9. Spoon remaining batter over cheese mixture.
10. Bake at 350 dg.
11. for 50-55 minutes.
12. Remove from oven and cool 15-20 minutes.
13. Loosen cake by running knife around edges of pan and center "spindle" and remove from pan onto serving plate.
14. Serve with remaining cherries spread over top of cake, or in quantity to your liking.
15. Store leftover cake in the refrigerator.

lemon cake, water, eggs, cream cheese, milk, cherry pie filling

Taken from www.food.com/recipe/ez-cherry-cheesycake-torte-265643 (may not work)